Caterers: Class Up The Veggie Side With These Recipes For A Crowd

When you cater a party, you often include a vegetable side dish in the meal. Often times, party guests tend to skirt this veggie side dish, leaving it in favor for the more delicious dishes. This does not have to be the case! There are plenty of ways to make the veggie side dish as delicious as the other dishes on the menu. Here are two ideas.

Roasted Root Veggies With Fresh Herbs

This hearty vegetable side dish is perfect served with roast beef, turkey, or another hearty entrée. The recipe makes enough to serve 20, and you can easily double it for a larger party.


  • 5 red potatoes, peeled and cut into one-inch cubes
  • 5 carrots, peeled and cut into 1-inch chunks
  • 5 parsnips, peeled and cut into 1-inch chunks
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • ½ cup olive oil
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Spread all of the sliced, cubed vegetables out on a large baking sheet. Drizzle them with the olive oil, and then sprinkle them with the fresh rosemary, dill, pepper, and salt. Toss them gently to ensure they are evenly coated with oil.

Place the veggies in a 375 degree F oven. Bake for about 30 minutes, turning them over once during cooking. The veggies should be slightly golden brown and tender when they're done. If they're not quite brown yet, bake them for another 5 minutes.

Lemon and Garlic Sauted Veggies

This veggie dish has a very fresh, light flavor making it perfect for spring. Serve it with fish or chicken. The recipe makes enough for about 15 guests, though you can easily make two batches side by side in separate skillets if needed.


  • 5 cups whole snow peas
  • 4 scallions, chopped
  • 1 cup baby carrots, sliced in half lengthwise
  • 6 medium radishes, sliced thinly
  • 12 stalks of asparagus, cut into 1-inch chunks
  • ½ cup butter
  • 1 tablespoon kosher salt
  • ¼ cup lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon cornstarch

Place the peas, asparagus, scallions, baby carrots, and radishes in a steamer. Steam for about 5 minutes or until slightly tender. Set aside.

Combine the butter, garlic, lemon juice, salt, and cornstarch in a large skillet. Cook over medium heat, stirring constantly, until the butter is completely melted and the mixture has thickened slightly. Add the veggies to the pan, and saute for about 5 minutes. Transfer to a serving dish.

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