16 High-Fiber Sides That Support Your Weight Loss Goals

Finding delicious side dishes that actually help with weight management can feel like a real challenge. These fiber-packed recipes make it easy to enjoy satisfying sides while staying on track.

Each dish combines bold flavors with nutritious ingredients that keep you feeling full and energized throughout your day.

01. Coconut-Glazed Brussels Sprouts

Tender Brussels sprouts get a tropical twist with coconut oil and coconut water. This Vietnamese-inspired side dish brings sweet and savory flavors together perfectly.

Ingredients: 2 pounds Brussels sprouts (halved), 3 tablespoons coconut oil, ½ cup coconut water, 2 tablespoons fish sauce, 3 cloves garlic (minced), 1 tablespoon brown sugar, ¼ teaspoon red pepper flakes, salt and pepper to taste.

How To Make Coconut-Glazed Brussels Sprouts

1. Heat coconut oil in a large skillet over medium-high heat until shimmering. Add halved Brussels sprouts cut-side down and cook without moving for 4-5 minutes until deeply caramelized and golden brown on the bottom.

2. Flip sprouts and add minced garlic, cooking for another 2-3 minutes until fragrant and sprouts are tender when pierced with a fork.

3. Pour in coconut water, fish sauce, and brown sugar, stirring to combine. Let the liquid simmer and reduce for 3-4 minutes until it forms a glossy glaze that coats the sprouts.

4. Season with red pepper flakes, salt, and pepper to taste. The sprouts should be tender inside with caramelized edges and a sweet-savory coating.

02. Roasted Butternut Squash Mash

Roasting butternut squash intensifies its natural sweetness, creating a silky smooth mash. This healthy alternative to mashed potatoes requires minimal seasoning for maximum flavor.

Ingredients: 1 large butternut squash (3 pounds, peeled and cubed), 3 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg, 2 tablespoons honey (optional).

How To Make Roasted Butternut Squash Mash

1. Preheat oven to 425°F and line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon melted butter, salt, and pepper, spreading in a single layer.

2. Roast for 25-30 minutes until squash is fork-tender and lightly caramelized around the edges, flipping once halfway through cooking.

3. Transfer hot squash to a food processor and pulse until smooth and creamy. Add remaining butter, nutmeg, and honey if using, processing until completely combined.

4. Taste and adjust seasoning as needed. For a rustic texture, mash with a potato masher instead of using the food processor.

5. Serve immediately while warm, or keep covered in a slow cooker on warm setting for up to 2 hours before serving.

03. Broccoli with Creamy Peanut Sauce

Crisp-tender broccoli gets dressed up with a kid-friendly peanut sauce. Steaming first ensures perfectly cooked vegetables every time.

Ingredients: 2 pounds broccoli florets, 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 cloves garlic (minced), 1 tablespoon vegetable oil, 1 teaspoon honey.

How To Make Broccoli with Creamy Peanut Sauce

1. Steam broccoli florets in a steamer basket over boiling water for 3-4 minutes until bright green and just tender. Remove from heat and set aside.

2. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, and honey in a small bowl until smooth and well combined.

3. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.

4. Add steamed broccoli to the skillet and toss for 1-2 minutes to heat through. Pour peanut sauce over broccoli and toss until evenly coated.

5. Serve immediately while hot, garnished with chopped peanuts or sesame seeds if desired for extra crunch and flavor.

04. Lebanese-Style Spiced Roasted Potatoes

Crispy roasted potatoes get a Middle Eastern makeover with warm spices. These golden beauties are inspired by traditional batata harra.

Ingredients: 2 pounds small potatoes (halved), ¼ cup olive oil, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon ground coriander, ½ teaspoon cayenne pepper, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Lebanese-Style Spiced Roasted Potatoes

1. Preheat oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

2. Combine all spices with salt and pepper in a large bowl, mixing well to create an aromatic spice blend.

3. Add halved potatoes and olive oil to the spice mixture, tossing until every piece is completely coated with the fragrant spices.

4. Arrange potatoes cut-side down on the prepared baking sheet in a single layer, ensuring they don’t overlap for maximum crispiness.

5. Roast for 35-40 minutes until deeply golden brown and crispy on the outside, tender inside when pierced with a fork.

05. Lemon Quinoa with Fresh Peas

Fluffy quinoa combines with bright green peas and fresh lemon for a colorful side. This protein-packed grain dish complements any main course beautifully.

Ingredients: 1 cup quinoa, 2 cups vegetable broth, 1 cup frozen peas, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper.

How To Make Lemon Quinoa with Fresh Peas

1. Rinse quinoa in a fine-mesh strainer until water runs clear, removing the natural bitter coating for better flavor.

2. Bring vegetable broth to a boil in a medium saucepan, add quinoa, and reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed.

3. Remove from heat and let stand covered for 5 minutes, then fluff with a fork to separate the grains perfectly.

4. Stir in frozen peas, allowing the residual heat to warm them through while keeping their bright color and crisp texture.

5. Add lemon juice, olive oil, lemon zest, salt, and pepper, tossing gently until well combined and fragrant with citrus.

06. Orange-Pistachio Green Beans

Crisp green beans get elevated with crunchy pistachios and bright orange zest. This elegant side dish brings restaurant-quality flavors to your dinner table.

Ingredients: 2 pounds fresh green beans (trimmed), ½ cup shelled pistachios (roughly chopped), 2 tablespoons orange zest, 3 tablespoons orange juice, 3 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Orange-Pistachio Green Beans

1. Bring a large pot of salted water to boil and blanch green beans for 3-4 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking.

2. Heat olive oil in a large skillet over medium heat and add minced garlic, cooking for 1 minute until fragrant but not browned.

3. Add drained green beans to the skillet and sauté for 2-3 minutes until heated through and lightly caramelized in spots.

4. Stir in orange juice and zest, cooking for another minute until the liquid reduces slightly and coats the beans with citrusy flavor.

5. Remove from heat and sprinkle with chopped pistachios, salt, and pepper. Toss gently and serve immediately while the nuts are still crunchy.

07. Tajín Sweet Potato Waffle Fries

Crispy sweet potato waffle fries get a Mexican-inspired kick with tangy Tajín seasoning. The creamy cilantro-lime sauce makes these absolutely irresistible.

Ingredients: 2 large sweet potatoes (cut into waffle fry shapes), 3 tablespoons olive oil, 2 tablespoons Tajín seasoning, ½ cup Greek yogurt, 2 tablespoons lime juice, ¼ cup cilantro (chopped), 1 clove garlic (minced), salt to taste.

How To Make Tajín Sweet Potato Waffle Fries

1. Preheat oven to 425°F and line a baking sheet with parchment paper for easy cleanup and even browning.

2. Cut sweet potatoes into thick waffle fry shapes, keeping pieces uniform for even cooking. Toss with olive oil until well coated.

3. Sprinkle Tajín seasoning over oiled sweet potatoes and toss until every piece is evenly coated with the tangy, spicy blend.

4. Arrange on baking sheet in single layer and roast for 25-30 minutes, flipping once, until crispy outside and tender inside.

5. Meanwhile, mix Greek yogurt, lime juice, cilantro, and garlic for dipping sauce. Serve fries hot with the creamy sauce on the side.

08. Balsamic Roasted Broccoli and Cauliflower

Frozen vegetable blend gets a gourmet upgrade with tangy balsamic glaze. This time-saving side dish delivers maximum flavor with minimal prep work required.

Ingredients: 2 pounds frozen broccoli and cauliflower blend, 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 cloves garlic (minced), 1 teaspoon dried Italian herbs, salt and pepper to taste.

How To Make Balsamic Roasted Broccoli and Cauliflower

1. Preheat oven to 425°F and spread frozen vegetables on a large baking sheet, allowing them to thaw slightly while the oven heats.

2. Drizzle olive oil over vegetables and toss with minced garlic, Italian herbs, salt, and pepper until evenly coated.

3. Roast for 20-25 minutes until vegetables are tender and lightly caramelized around the edges, stirring once halfway through cooking.

4. Drizzle balsamic vinegar over hot vegetables and toss gently, allowing the acid to reduce slightly from the residual heat and create a glossy coating.

09. Grilled Broccoli with Smoky Yogurt Dip

Charred broccoli gets a Mediterranean treatment with creamy smoky yogurt sauce. Blanching first ensures perfectly tender results with beautiful grill marks.

Ingredients: 2 large heads broccoli (cut into large florets), 3 tablespoons olive oil, 1 cup Greek yogurt, 1 teaspoon smoked paprika, 2 tablespoons lemon juice, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Grilled Broccoli with Smoky Yogurt Dip

1. Blanch broccoli florets in boiling salted water for 2-3 minutes until bright green and just tender, then drain thoroughly and pat completely dry.

2. Toss blanched broccoli with olive oil, salt, and pepper, ensuring each floret is well coated for optimal grilling and flavor.

3. Heat grill or grill pan to medium-high heat and cook broccoli for 3-4 minutes per side until nicely charred and crispy on the edges.

4. Meanwhile, whisk together Greek yogurt, smoked paprika, lemon juice, and minced garlic to create a creamy, smoky dipping sauce.

5. Arrange charred broccoli on serving platter and serve immediately with the smoky yogurt sauce alongside for dipping or drizzling over top.

10. Slow-Roasted Cherry Tomatoes

Low and slow roasting transforms summer tomatoes into candy-sweet gems. These concentrated flavor bombs freeze beautifully and elevate countless dishes throughout the year.

Ingredients: 3 pounds cherry tomatoes (halved), ¼ cup olive oil, 4 cloves garlic (sliced thin), 2 teaspoons fresh thyme, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon balsamic vinegar.

How To Make Slow-Roasted Cherry Tomatoes

1. Preheat oven to 275°F and line a large rimmed baking sheet with parchment paper for easy cleanup after roasting.

2. Toss halved cherry tomatoes with olive oil, sliced garlic, thyme, salt, and pepper until evenly coated and fragrant.

3. Arrange tomatoes cut-side up on prepared baking sheet in a single layer, ensuring they don’t overlap for even cooking.

4. Roast for 2-3 hours until tomatoes are shriveled, concentrated, and deeply caramelized but still holding their shape beautifully.

5. Drizzle with balsamic vinegar while still warm and let cool completely before storing. These keep refrigerated for up to one week.

11. Crispy Smashed Beets with Herbed Goat Cheese

Tender cooked beets get the smashed potato treatment for crispy edges and creamy centers. Tangy herbed goat cheese makes this colorful side absolutely divine.

Ingredients: 2 pounds small beets (cooked and peeled), 3 tablespoons olive oil, 4 ounces goat cheese (softened), 2 tablespoons fresh herbs (chopped), 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Crispy Smashed Beets with Herbed Goat Cheese

1. Cook whole beets in boiling water for 45-60 minutes until fork-tender, then cool and peel off skins easily with your hands.

2. Gently smash each beet with a fork or potato masher until flattened but still holding together, creating rustic, craggy surfaces for crisping.

3. Heat olive oil in a large skillet over medium-high heat and carefully place smashed beets in pan, cooking 3-4 minutes per side until crispy.

4. Meanwhile, mix softened goat cheese with chopped fresh herbs and lemon juice, creating a creamy, tangy accompaniment.

5. Arrange crispy beets on serving platter and dollop with herbed goat cheese mixture. Season with salt and pepper before serving warm.

12. Miso-Ginger Glazed Broccoli

Asian-inspired flavors transform simple broccoli into something spectacular. The sweet and savory glaze creates an irresistible coating on every floret.

Ingredients: 2 pounds broccoli florets, 2 tablespoons vegetable oil, 3 tablespoons white miso paste, 2 tablespoons maple syrup, 1 tablespoon fresh ginger (grated), 2 tablespoons rice vinegar, 1 clove garlic (minced).

How To Make Miso-Ginger Glazed Broccoli

1. Whisk together miso paste, maple syrup, grated ginger, rice vinegar, and minced garlic in a small bowl until smooth and well combined.

2. Heat vegetable oil in a large skillet or wok over high heat until shimmering and almost smoking for proper stir-frying technique.

3. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender, keeping them moving constantly in the hot pan.

4. Pour miso glaze over broccoli and toss quickly for 1-2 minutes until the sauce thickens and coats every piece with glossy flavor.

13. Roasted Koginut Squash Wedges

This unique squash hybrid offers the best of butternut and kabocha varieties. Simple roasting brings out its naturally sweet, creamy texture perfectly.

Ingredients: 1 large koginut squash (3 pounds, cut into wedges), 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon fresh thyme, ½ cup Greek yogurt, 1 tablespoon honey.

How To Make Roasted Koginut Squash Wedges

1. Preheat oven to 425°F and line a baking sheet with parchment paper for easy cleanup and even browning.

2. Cut koginut squash into uniform wedges, leaving skin on for better texture and presentation, removing seeds and pulp completely.

3. Toss squash wedges with olive oil, salt, pepper, and thyme until evenly coated, then arrange in single layer on prepared baking sheet.

4. Roast for 25-30 minutes until tender when pierced and lightly caramelized around the edges with beautiful golden color.

5. Mix Greek yogurt with honey for a simple dipping sauce and serve alongside the warm, roasted squash wedges.

14. Air Fryer Brussels Sprouts with Bacon

Super crispy Brussels sprouts get the air fryer treatment with smoky bacon and sweet onions. Bright lemon juice adds the perfect finishing touch to this crowd-pleasing side.

Ingredients: 2 pounds Brussels sprouts (halved), 4 strips bacon (chopped), 1 medium onion (sliced), 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Air Fryer Brussels Sprouts with Bacon

1. Cook chopped bacon in air fryer at 375°F for 5 minutes until crispy, then remove and set aside, leaving rendered fat in basket.

2. Toss halved Brussels sprouts with olive oil, salt, and pepper, then add to air fryer basket with the bacon fat for extra flavor.

3. Air fry Brussels sprouts at 375°F for 12-15 minutes, shaking basket halfway through, until deeply browned and crispy on the edges.

4. Add sliced onions to Brussels sprouts and cook for additional 5 minutes until onions are caramelized and golden brown.

5. Return crispy bacon to basket and toss everything together, then drizzle with fresh lemon juice before serving immediately while hot.

15. Southern-Style Collard Greens with Ham

Traditional Southern collard greens simmer low and slow with smoky ham for incredible depth of flavor. This soul food classic brings comfort and nutrition to any meal.

Ingredients: 3 pounds collard greens (stems removed, chopped), 1 ham bone or 2 ham hocks, 6 cups chicken broth, 1 large onion (diced), 3 cloves garlic (minced), 1 tablespoon apple cider vinegar, salt and pepper to taste.

How To Make Southern-Style Collard Greens with Ham

1. Rinse chopped collard greens thoroughly in cold water several times until water runs clear, removing any grit or debris completely.

2. Place ham bone or hocks in a large pot with chicken broth and bring to boil, then reduce heat and simmer for 1 hour until meat is tender.

3. Remove ham bone, shred any meat, and return meat to pot while discarding bones and skin for cleaner final dish.

4. Add diced onion and garlic to pot and cook for 5 minutes until softened, then add collard greens in batches as they wilt down.

5. Simmer covered for 45-60 minutes until greens are very tender, then season with apple cider vinegar, salt, and pepper to taste.

16. Broiled Fennel with Parmesan

Sweet, delicate fennel gets a quick broil with nutty Parmesan cheese. This elegant side dish showcases the vegetable’s natural licorice flavor beautifully in just minutes.

Ingredients: 3 large fennel bulbs (sliced thick), 3 tablespoons olive oil, ½ cup Parmesan cheese (grated), 2 tablespoons fresh parsley (chopped), 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Broiled Fennel with Parmesan

1. Preheat broiler and position rack 6 inches from heat source for optimal browning without burning the delicate fennel slices.

2. Trim fennel bulbs and slice into thick pieces, keeping some core attached to each slice so they hold together during cooking.

3. Brush fennel slices with olive oil on both sides and season with salt and pepper, arranging in single layer on rimmed baking sheet.

4. Broil for 8-10 minutes until lightly caramelized, flip carefully, then sprinkle with grated Parmesan cheese on top.

5. Broil for additional 3-4 minutes until cheese is golden and bubbly, then garnish with fresh parsley before serving immediately.

Final Thoughts

These fiber-rich sides prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each recipe transforms simple vegetables into something truly special and delicious.

Start incorporating these nutritious sides into your weekly meal rotation and discover how easy it is to support your wellness goals.