Vegetables: They're what's for dinner

It is officially that time of year when we swing the pendulum in the other direction from a holiday season spent eating comfort food and try to start the new year fresh. Regardless of whether you want to get back in shape — whatever that looks like for you — or try out a new diet with some friends, there is one thing on which medical, nutritional and fitness experts all agree: Eat lots of vegetables.

That doesn’t mean you have to go vegan or even vegetarian. It doesn’t mean there’s no more pasta, bread or rice. It doesn’t have to mean being doomed to days of carrot and celery sticks and dinners of steamed everything else. Really.

There are countless easy, delicious ways to eat more vegetables (because I know you already eat some). Start with weeknight dinners and make seasonal produce the star of the plate. Cauliflower and kimchi ‘fried rice’, Nani’s tortino di fagiolini (sort of like a green bean quiche), chili oil-roasted beets with feta, almonds and mint, vegan lentil and fennel salad and even a vegan Tommy’s-style chili burger all fit the bill. Leftovers become ready-made lunches and you are on your way.

To that end, here are 35 of our top vegetable-forward weeknight dinner suggestions to start you on your journey.

République Date Butter Roasted Sweet Potatoes

Time 1 hour 30 minutes

Yields Serves 6 to 8

Vegan Jackfruit Carnitas Tacos

Time 45 minutes

Yields Serves 4 to 6

Paella with artichokes and mushrooms

Time 1 hour 30 minutes

Yields Serves 6

Broccoli salad with roasted peppers and cashews

Time 20 minutes

Yields Serves 4 to 6

Tsukune-Style Brussels Sprouts

Time 1 hour

Yields Serves 4 to 6

Tacos 1986 Tacos al Hongo

Time 35 minutes

Yields Serves 4

Sauteed Collard Greens

Time 20 minutes

Yields Serves 4 to 6

Spaghetti and 'Meat' Balls

Time 1 hour

Yields Makes about 30 balls

Seared Eggplant with Spicy Glazed Peanuts

Time 25 minutes

Yields Serves 4

Chile Oil-Roasted Beets With Feta, Almonds and Mint

Time 1 hour 15 minutes

Yields Serves 4 to 6

Roasted rainbow cauliflower tacos

Time 1 hour

Yields Makes 6 tacos

Sizzling Ginger Scallion Sauce with Pan-seared Tofu

Time 15 minutes

Yields Serves 4

Vegan Chilaquiles

Time 20 minutes

Yields Serves 6 to 8

Umami-Roasted Vegetables

Time 40 minutes

Yields Serves 4

Roasted Mushroom Stroganoff

Time 1 hour 10 minutes

Yields Serves 4 to 6.

Impossible Burger With Spicy Special Sauce

Time 20 minutes

Yields Serves 4

Garlic Fries

Time 20 minutes

Yields Serves 4 to 6

Vegan Tommy’s-Style Chili Burger

Time 30 minutes

Yields Makes 8

Mustard green salad

Time 30 minutes

Yields Serves 4 to 6

Slow-Roasted Winter Vegetables

Time 2 hours

Yields Serves 12

Palak Paneer Shakshuka

Time 20 minutes

Yields Serves 4 to 6

Vegan Lentil and Fennel Salad

Time 1 hour

Yields Serves 4 to 6

Fava Bean Scampi

Time 15 minutes

Yields Serves 4.

Oaxacan String Cheese Tacos

Time 20 minutes

Yields Serves 4

Hasiba’s Honeyed Marinated Eggplant

Time 45 minutes

Yields Serves 8 to 10

Sicilian tuna salad from Scopa Italian Roots

Time 35 minutes

Yields Serves 4 to 6

Rice bowl with cauliflower, zucchini and eggplant

Time 1 hour 10 minutes

Yields Serves 4 to 6

The Village Idiot's beans and bitter greens

Time 1 hour 45 minutes

Yields Serves 6 to 8

Stir-fried zucchini noodles with greens, cabbage and shrimp

Time 40 minutes

Yields Serves 4

Vegetarian Hunan-style tofu

Time 1 hour 10 minutes

Yields Serves 2 as a main dish, 4 as part of a multi-dish meal

Shakshouka

Time 1 hour

Yields Serves 4 to 6

Nani's tortino di fagiolini

Time 1 hour 10 minutes

Yields Serves 8 to 12

Pan-Seared Brussels Sprouts With Chile-Maple Glaze

Time 20 minutes

Yields Serves 8 to 12

Cauliflower and kimchi 'fried rice'

Time 20 minutes

Yields Serves 4

Quesadillas stuffed with greens and feta

Time 30 minutes

Yields Serves 4 to 6