How to Season Vegetables – 11 Tasty Ways

Learn to season vegetables with these 11 tasty ideas. None of us will “eat our vegetables” if they don’t taste great! I’m here to help! You deserve to have flavorful and delicious vegetables. With this flavor-focused list of seasoning suggestions, you’ll be eager to “eat your veggies”!

Read more: Why We Don’t Eat Enough Vegetables, How to Cook Frozen Vegetables, Homemade Seasoning Blends

How to Season Vegetables: The Basics

When it comes to seasoning vegetables, think about how you can add key flavors like salt, fat, acid, umami, heat and sweet to complement your vegetables and overall meal. These are the elements used by master chefs around the world to create mouthwatering dishes. As home cooks, we can follow their lead by adding as many of these elements into our meals as we can.

This can mean simply adding everyday pantry staples like garlic, Parmesan, salt, pepper, fresh or dried herbs, soy sauce, vinegar or citrus to your vegetables. Ideally, add these ingredients with a little fat. Whether you choose butter, olive oil, canola oil, bacon fat or something else is totally up to you. Just don’t be afraid to add a little fat, it adds flavor, helps prevent sticking, encourages browning and helps us absorb fat soluble vitamins (A, D, E, K) found in vegetables.

If you want to be a little more creative and have more unique side dishes, try some of these unique ways to season vegetables.

11 Unique Ways to Season Vegetables

Here are 11 mouthwatering toppings, each paired with examples of which veggies you can use them with.

1. Herb Seasoning or Spice Blend

Keep it simple with a flavorful seasoning blend. Simply add a little oil or butter to hot veggies and sprinkle on your seasoning. Use your favorite store bought blend like Everything Bagel Seasoning or, if you want to go next level, make your own blend like Italian Seasoning, Cajun Seasoning, Lemon Herb Seasoning or Seasoned Finishing Salt.

PRO TIP: When roasting vegetables, if a seasoning blend includes herbs add it at the end of the cooking process so the herbs don’t char and become bitter. Seasoning blends without herbs can be added before roasting to build flavor.

Try it on: roasted sweet potatoes, potatoes, roasted broccoli, cauliflower or Brussels sprouts, grilled zucchini, or sautéed mushrooms.

2. Chili Oil

Drizzle your favorite chili oil over cooked vegetables just before serving. I love this Black Market Crunch from the cutest little shop in Winnipeg – Black Market Provisions. I bet there’s a local shop close to you where you could find some amazing chili oil or sauces to put on your veggies. A locally crafted finishing sauce can be just the WOW your veggies need!

Try it on: roasted cauliflower or broccoli, sautéed Bok choy, salads or green beans.

3. Gremolata or Chimichuri

Top veggies with one of these flavorful herb sauces. The chimichurri includes oil, acid and a little heat, find the recipe here. To make a gremolata combine 3/4 cup finely chopped parsley, 1 clove garlic with zest of 1 lemon. Sprinkle over finished vegetables (or pasta) for a bright fresh finish.

Try it on: asparagus, grilled eggplant, fried green beans, or roasted carrots.

4. Balsamic Reduction with Feta or Goat Cheese

You can simply add balsamic vinegar and soft cheese on top of veggies, but for a more refined and intense flavor, make a balsamic reduction. Simply heat 1 cup balsamic vinegar over medium high heat and simmer for 15-20 minutes until it has a thick, syrupy consistency. Drizzle this reduction or glaze over vegetables, roasted meats, grilled fruit or even desserts then top with feta or goat cheese.

Try it on: Grilled bell peppers, roasted beets, roasted/grilled asparagus, cherry tomatoes, mushrooms, or spinach.

5. Blue Cheese and Walnut Crumble

For the blue cheese lovers in your life! Top your finished veggies with crumbled blue cheese and chopped walnuts for a creamy and crunchy combo.

Try it on: roasted squash, kale/arugula/spinach salads, green beans, sweet potatoes, grilled egg plant, roasted Brussels sprouts, grilled artichokes.

6. Sesame Ginger Drizzle with Sesame Seeds

For a savory, nutty, zesty drizzle try this sesame ginger drizzle. Whisk together 2 Tbsp sesame oil with 1 Tbsp fresh ginger and 2 Tbsp soy sauce. Drizzle on finished vegetables and top with toasted sesame seeds.

Try it on: stir-fried snap peas, grilled Bok choy, broccoli, frozen green beans, sweet bell peppers, cabbage, and mushrooms.

7. Compound Herb Butter

A classic way to finish just about any vegetable is with a little butter and herbs. If you love this idea, put it on repeat and make your own convenient herb butter to put in the freezer. It’s a great way to preserve the flavor of fresh herbs. For a burst of citrusy freshness add some lemon zest too!

Try it on: grilled asparagus or zucchini, green beans, broccoli, peas and carrots.

8. Curry Coconut Sauce

For a flavorful, dairy free topping, try this combination of savory, sweet and aromatic flavors with the richness of coconut milk and the warmth of curry spices. Simmer together 1 can of coconut milk with 2 Tbsp curry powder, 1 Tbsp of soy sauce, 1 Tbsp brown sugar, 2 cloves minced garlic for 10-15 minutes, adjust for taste preference and finish with a squirt or two of lime juice.  

Try it on: roasted delicata squash, okra, cauliflower, parsnips, sweet potatoes, spinach/kale or green beans.

9. Honey Mustard with Toasted Almonds

Melted butter or olive oil with toasted almonds is great on vegetables. Take it one step further with a tasty honey mustard drizzle. Whisk together 2 Tbsp of Dijon, 1 Tbsp of honey and 1 Tbsp of lemon juice. Pour that over your finished vegetables and garnish with toasted almonds.  

Try it on: carrots, Brussels sprouts, grilled sweet corn, green beans, broccoli, asparagus or snap peas.

10. Toasted Seasoned Breadcrumbs

Add a tasty crunch to your veggies with this topping. Toast 1/2 cup breadcrumbs with 2 Tbsp Parmesan (optional) 1 Tbsp of butter or oil, 1 Tbsp of herbs (parsley, thyme or rosemary), 1/2 tsp garlic powder and a dash of salt and pepper. Store any extras in the fridge for up to two weeks.

Try it on: mushrooms, zucchini, tomatoes, asparagus, green beans, broccoli, cauliflower, scalloped potatoes and even mac and cheese!

11. Spicy BBQ Mayo

This spicy BBQ Mayo is always a big hit with roasted or grilled vegetables. Simply mix 1/2 cup mayo, 1/4 cup BBQ sauce, 1/2 Tbsp lime juice and 1/2 tsp garlic powder. Serve with vegetables so each guest can take as much as they’d like. If you like saucy ideas – check out 15 Ways to Jazz up Your Condiments for more tasty ideas.

Try it on: potatoes, Brussels sprouts, grilled sweet potatoes, asparagus, roasted root vegetables, bell peppers, zucchini, squash.

12. Hollandaise Sauce

This decadent buttery smooth sauce with a hint of lemon is easier to make than you think. Check out this Immersion Blender Hollandaise Sauce Recipe.

Try it on: potatoes, Brussels sprouts, Steamed Asparagus, roasted root vegetables, sauteed dark leafy greens.