Broiled Artichoke Hearts with Lemon Crumbs
http://www.myrecipes.com/recipe/broiled-artichoke-hearts

One of my family's favorites...Cheesy Broccoli Potato Mash
http://www.eatingwell.com/recipe/249512/cheesy-broccoli-potato-mash/?crlt.pid=camp.lwHpajKjFrCz

Eating Well has quite a few healthy side dish recipes as does CookingLight.com.

This is the best broccoli side-dish that I have had!! Tastes so fresh!
http://allrecipes.com/recipe/144346/roasted-garlic-lemon-broccoli/

Zuchinni Vegetable Stuffing
a stuffing with a lot of vegetables, quite tasty
Ingredients
1 serving bertolli extra light olive oil, 2 tbsp
2 servings campbell's healthy request can cream of chicken soup
2 cups light sour cream
1/2 unsalted butter stick, 1/2 stick
1 cup chopped carrots, shredded
12 servings stove top stuffing, 2 envelope
2 cups whole mushrooms, sliced, or chopped,
1 medium onions, peeled, chopped
1 medium zucchini, peeled, chopped or shredded
Directions
cook zucchini and carrots in water, or steam for a few minutes, set aside. sauté onions and mushrooms, in olive oil, until golden brown
Add cream soup to mixture. NOTE: I USUALLY FREEZE HALF THIS DISH NOW, AND USE LATER DATE. SAVE HALF THE BUTTER, SOUR CREAM, for another day to use with frozen mixture.
Mix 1 c. lite sour cream into soup vegetable mixture. Put into casserole dish. Bake 15 minutes at 350 degrees. Add 1/2 half package stuffing into rest of ingredients mixed together. Melt 1/4 stick butter to remaining stuffing envelope; topping is rest of stuffing crumbs with butter.
Bake 10 more minutes and serve. Serving size is about 1 cup for 6 people for half the recipe used.
when using remainder of frozen recipe, thaw, add 1 c. lite sour cream, 1/4 stick butter and 1 envelope stove topping mix as direction state and bake as stated, Not clean eating, or low carb; but getting vegetables