Two easy vegetable side dish recipes with high ratings from the Food Network are Nate Appleman's roasted green beans with pancetta and yogurt and Ina Garten's sauteed carrots. Both recipes take less than 20 minutes to cook.
To make the green beans, preheat the oven to 500 degrees, and mix 1/2 cup whole milk Greek yogurt, the juice of a lemon and 1/2 teaspoon salt in a bowl. In another bowl, toss 2 pounds green beans with 2 tablespoons olive oil, place them on a baking sheet, and season with salt. Roast the beans until charred, about 13 minutes.
While the beans cook, heat a large skillet, and cook 4 ounces thinly sliced pancetta until crisp. Add 1 teaspoon caraway seeds and a chopped small red onion, cooking for about five minutes before stirring in 1 cup fresh parsley and 1/2 cup toasted, chopped almonds. Toss everything together, and spoon the yogurt mixture over the top before serving.
To make sauteed carrots, peel 2 pounds carrots, and cut them into 1/4-inch slices. Place them in a saute pan with 1/3 cup water, 1 teaspoon kosher salt and 1/4 teaspoon pepper, and bring it to a boil. Cover the pan, and cook the carrots over medium-low heat for about eight minutes. Add 2 tablespoons unsalted butter, and saute until the water evaporates and the carrots have a buttery coating. Remove from the heat, toss with 1 1/2 tablespoons fresh dill, and sprinkle with salt and pepper before serving.