Favorite Veggie Dishes in Nashville

Roasted Cauliflower at Etch

It takes the creativity and culinary skill of Chef Deb Paquette to turn cauliflower into something to talk about. The cruciferous crowns are cooked and served with truffled pea pesto, salted almonds, and feta crema. And yum.
303 Demonbreun St, Nashville, TN 37201
615-522-0685; etchrestaurant.com

Elote/ Mexican Street Corn at Mas Tacos

Let's be honest—the very idea of a "trending" vegetable is silliness. Thankfully, Mas Tacos roasted corn on the cob is always in style. Teresa Mason and crew take the sunny veggie to another level with a swath of mayo, ground red pepper, and shredded cheese. Use the cut limes for a finishing spritz of fresh flavor.
732 Mcferrin Ave, Nashville, TN 37206
615-543-6271; Mas Tacos on Facebook

Shaved Raw Zucchini Salad at Adele’s

Chef Matt keeps it super simple and gently mixes in-season shaved zucchini squash with lemon juice, olive oil, toasted almonds and mint leaves. Each plate is made in the minute to reduce wilting with Vella cheese that really makes the plate. It's this salty, caramel-y taste Dry Jack cheese that blends perfectly when finely grated with the raw zucchini.
1210 McGavock St, Nashville, TN 37203
615-988-9700; adelesnashville.com

Turnip Greens at Taqueria Del Sol

Voted as a must try food on Garden & Gun’s “Top 100 Southern Foods x93 list—this beta-carotene-dense dish goes down easy with a brisket taco and margarita.
2317 12th Ave S, Nashville, TN 37204

615-499-4293; taqueriadelsol.com

Fried Broccoli at Pinewood Social

Stock up on your Vitamins A, C and K over a plate of Pinewood’s broccoli appetizer. The stalks are seasoned with lemon zest, sea salt, and served with a side of almond garlic dipping sauce.
33 Peabody St, Nashville, TN 37210
615-751-8111; pinewoodsocial.com

The Carrot with every steak plate at Bob’s Steak & Chop

Balance out all the beef with Bob’s giant, glazed carrot. The Omni Hotel steakhouse goes through 50-100 pounds of these root vegetables a day. Savor your steak and the special carrot glaze made of orange juice, brown sugar and cinnamon.
250 5th Ave S, Nashville, TN 37203
615-761-3707; bobs-steakandchop.com

A Plate of Southern Vegetables at Husk

Sean Brock’s seasonal veggie plate is ideal for sharing, it comes with five different selections using the Husk garden harvest. Pictured here are the Sea Island red pea succotash with tomato, okra, squash and benne seed; charred Marconi pepper hush puppies topped with spicy mayo; Geechie Boy grits with a soy mushroom broth and a 62˚C egg; ember roasted eggplant with a peanut spread and chili-lime vinaigrette; and sweet corn, Romano bean salad with lime and basil.

37 Rutledge St, Nashville, TN 37210
615-256-6565; husknashville.com

Tuscan Kale and Parmesan Salad at Tavern

This Nashville favorite pairs finely chopped kale with toasted almonds, currants, lemon, and the good olive oil!
1904 Broadway, Nashville TN 37203
615-320-8580; mstreetnashville.com

Forno Beets at Rolf & Daughters

Rolf & Daughters roasts red Forno beets and combines with blueberries, wood sorrel, and beet yogurt for one of the prettiest veggie plates you’ll find in town.
700 Taylor St, Nashville, TN 37208
615-866-9897; rolfanddaughters.com