Dinner’s on the stove, the kids are setting the table, and you’re staring at a head of broccoli wondering if anyone will notice you’ve served it four times this week.

They will notice. They always notice.

Getting vegetables on the table fast is one of those quiet struggles of suburban weeknight life. You know you need them. You want variety. But when you’re also managing homework, practice schedules, and a pot of pasta, “creative” gets dropped fast in favor of whatever works. The good news is that a handful of recipes exist that take 15 minutes or less and still feel like something new.

Start with the carrots. Entirely Emmy’s roasted carrots with whipped feta might honestly be the best trick for getting kids to eat this vegetable without a fight. The carrots get sliced into thin sticks, roasted until they’re lightly sweet and crispy at the edges, and served with a scoop of whipped feta on the side. They look like fries. Your kids will treat them like fries. Honestly, you might too. If you’re short on time, skip the feta entirely and just serve the sticks plain. They’re still a win.

For something that needs zero heat and moves even faster, there’s a spicy cucumber salad from All The Healthy Things that takes about as long as chopping and tossing. The dressing comes together from a few pantry ingredients, and a scoop of chili crunch adds that texture you didn’t know a salad was missing. It’s tangy, just a little sweet, and actually exciting enough that people will ask what it is.

Brussels sprouts deserve a second chance at your table, too. Feel Good Foodie’s smashed Brussels sprouts are the answer to every overcooked, mushy sprout you suffered through growing up. You smash them flat, roast them hot, and finish with Parmesan. Crispy edges, chewy centers, about 10 minutes of your time. That’s the whole deal.

Mushrooms are quietly one of the best weeknight vegetables, and most families completely overlook them. Damn Delicious has a sheet pan garlic butter mushroom recipe that runs about 15 minutes start to finish and delivers savory, buttery results that go with chicken thighs, steaks, or honestly just a piece of good bread. It’s the kind of side dish that makes dinner feel like you tried harder than you did.

For the nights when the grill is already going, don’t sleep on grilled cabbage. Feel Good Foodie’s version calls for cabbage, oil, and a few seasonings you already own. That’s it. The grill does the rest, caramelizing the leaves into something savory and slightly smoky that pairs with almost any main.

If your family handles a little more adventure, All The Healthy Things also has a harissa roasted vegetable recipe that takes cauliflower, carrots, and onions and coats them in smoky harissa paste before roasting. Once the pan goes in the oven, you’re done. Go help with the homework.

Two more worth keeping in your back pocket: Budget Bytes put together a cauliflower tabbouleh that swaps the usual grain base for riced cauliflower, keeping all the fresh herbs and zesty flavor of the classic dish. No cooking required, just some chopping and a good toss. And Jessica in the Kitchen’s air fryer green beans are fast enough that you can start them after everything else is already plated and still land on the table on time.

The pattern across all of these, which Scary Mommy’s full roundup of easy vegetable sides lays out well, is that easy doesn’t mean boring. It means finding the preparation method that does the work for you. Roasting, smashing, grilling, or just tossing raw vegetables in a punchy dressing. Each of these fits inside a normal Tuesday.

Your family doesn’t need a gourmet production. They need vegetables that taste good enough to get eaten without complaint. That’s the goal, and it’s very reachable.

Start with one new recipe this week. If the cucumber salad is a hit, try the smashed Brussels next. Build a rotation that actually has some rotation in it. The USDA’s MyPlate guidelines recommend filling half your plate with fruits and vegetables at every meal, which sounds daunting until you realize it can be as simple as a bowl of crispy carrots next to whatever else you were already making.

Put the broccoli back in the fridge. It’ll keep.