Cuisine: Side dish
Asparagus with Polenta Crumb
This Asparagus with Polenta Crumb gets tossed with dry polenta, ground almonds and parmesan cheese, and roasted in the oven. It has a wonderfully crispy texture.
By - Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Marinated Brussel Sprouts
These Marinated Brussels Sprouts are delicious and healthy. They are made by marinating Brussels sprouts in a flavorful mixture of Dijon mustard, maple syrup, soy sauce, and garlic. The marinade helps to tenderize the Brussels sprouts and infuse them with flavor. I marinated these for 24 hours and then roasted them in a hot oven until crispy. You can also put them in an air fryer.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 3 - 4 Servings
Stovetop-Braised Carrots & Parsnips
Braising is a cooking method that involves cooking vegetables in a liquid, usually a broth or wine, at a low temperature for a long period of time. This method is ideal for vegetables that are tough or dense, as it helps to break them down and make them tender. Braising is a versatile cooking method that can be used to cook a variety of vegetables. These Stovetop-Braised Carrots & Parsnips are a delicious and healthy side dish. They are a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Thomas Keller’s Oven-Roasted Zucchini
Thomas Keller's (The French Laundry) Oven-Roasted Zucchini recipe seems to have gone viral. It looked so good that I had to try it. He scores the cut zucchini and fries them in a very hot pan, then roasts them in the oven to create this amazing crispy and soft zucchini. Then it's topped with a mixture of tomatoes, shallots, and fresh herbs. I will be making this quite a bit next summer when the zucchini is fresh from the garden. I've also seen this topped with a Greek yogurt and pistachios.
- Prep: 10 mins
- Cook: 35 mins
Roasted Rainbow Cauliflower
I bought this rainbow cauliflower Trader Joe's and decided to roast it. I tossed it in olive oil, lemon, garlic, red pepper flakes and I finished it with chopped walnuts and some parmesan cheese. I love the colorful mix of purple, green, white, orange cauliflower florets.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Maitake Wild Rice Salad
Maitake mushrooms sometimes called Hen-of-the-Woods, or "dancing mushrooms" in Japan, are found at the base of trees, particularly old-growth oaks or maples. Compared to other mushrooms, maitake has shown better results in preventing and treating cancer and other health conditions. Maitake also has a positive effect on overall immunity. This Maitake Wild Rice Salad uses walnuts, which pair well with the nutty wild rice. I actually used a wild rice blend which is finished with lemon juice.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Blistered Shishito and Corn Salad
Shishito peppers have become popular. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! This Blistered Shishito and Corn Salad is a flavorful salad to add to your repertoire.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Grilled Broccoli
This Grilled Broccoli is something I will have on repeat. It's marinated in soy sauce, honey, Worcestershire, and ketchup, which gives the broccoli so much flavor. It's ready for the grill in 10 minutes, alternatively, you can roast it in the oven at 425°F for 16-20 minutes.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Mushroom & Leek Bread Pudding
This make-ahead Mushroom & Leek Bread Pudding from Ina Garten is a great side dish for any holiday meal or brunch. Bread pudding is typically a dessert, but this is a savory version. It sits overnight in the refrigerator and is baked the next day.
- Prep: 10 mins
- Cook: 2 hrs 5 mins
- Yields: 8 - 10 Servings
Cheesy Baked Asparagus
I love making asparagus and am always trying to find new ways to serve it. This Cheesy Baked Asparagus is seriously easy to make and is so good. It's the perfect no-fuss side dish.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
