Holiday meals and their aftermath, between-meal snacking, road trip munching—the reasons go on why we need to take serious steps to “up” the health-factor of our meals come this new year. So why not go into it planning to make sure dinner time serves as the time to offset some of the less-than-good choices of 2021?

A simple first step would be to add more vegetable side dishes to 2022’s evening meals. I found inspiration for this idea in an older issue of Fitness Magazine. The article was full of great suggestions on how to get the veggie ball rolling and the holiday weight gain dropping.

I liked how unusual these ideas are and how easy they are to prep. And to top it off, they’re affordable and tasty. See what you think:

EDAMAME SUCCOTASH. The combination of edamame with corn, diced fresh tomatoes, chopped broccoli, and chopped cauliflower is a taste treat. The edamame is a sparkling flavor surprise.

ROASTED BRUSSELS SPROUTS. I’ve mentioned these before, but must mention them again because they’re so very good. Brussels sprouts have a bad rap because so many folks butcher their potential through overcooking. Instead, roast them with some garlic powder, and then after roasting give them a medium chop, add a smidge of butter, and a light sprinkle Parmesan cheese. Truly, WOW!

ITALIAN ROASTED SNAP PEAS. Roast snap peas with thinly sliced leeks and cherry tomatoes. Then serve them with fresh-basil-flavored butter. This is a winner. Here’s my favorite recipe for basil butter, which is scrumptious on just about anything:

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This recipe is so lovely that I’ve even given it as a gift. And speaking of gifts, I know this suggestion is too late for a Christmas present, but how about giving it as a “Welcome to the New Year!” gift?

GINGERED BROCCOLI. If you’re a fan of Southeast Asian flavors, then quickly saute broccoli with fresh ginger, rice vinegar, and fish sauce. This is good enough to serve even the pickiest company.

CHEESE-TOPPED CAULIFLOWER. Lightly steamed cauliflower is so good alone, but when topped with a rich-tasting cheese sauce, it can’t be beat. Gruyere is a good choice to use when making a cheese sauce.

ROASTED BABY BOK CHOY. Roasting any vegetable really adds a WOW-factor, but bok choy is one vegetable that really shines with this approach. Try drizzling it with a little lemon-flavored butter.

STEAMED GREEN AND YELLOW BEANS WITH MUSHROOMS. Fresh garden beans and mushrooms make not just a pretty presentation, but their flavors and texture work in perfect harmony. Make lots because people will forget they’re eating vegetables and want seconds!

FRESH GARLIC AND ROSEMARY MUSHROOMS. More from the mushroom department. While this is amazing simply as a veggie side dish, don’t stop there. Serve it atop cooked rice, too. I’ve even added it to a white sauce and served it over fettucine. This is one versatile idea. I plan to try this as a basic filling for calzones with added halved cherry tomatoes.

Finally, one last idea for adding more veggie-loaded side dishes to the evening meal is a smokey ROASTED BELL PEPPER SALAD. Roast assorted colored bell peppers, add some sun-dried tomatoes, and your favorite olives. This is simply elegant in taste as well as presentation.