Cuisine: Side dish
Roasted Butternut Squash & Zucchini
I love roasted vegetables. Growing up in the '60s all the vegetables we had were boiled, which basically removes all flavor, texture, color, and nutrients. I cringe thinking about it. This Roasted Butternut Squash & Zucchini is an excellent autumn side dish. It's all done on one sheet pan, which makes for effortless cleanup. You can add any vegetables you like. I typically buy butternut squash that is already cut up.
By - Prep: 20 mins
- Cook: 50 mins
- Yields: 4 Servings
Fried Cauliflower with Tahini
Here is another Yotam Ottolenghi recipe from Jerusalem: A Cookbook. Yes, I'm obsessed! I actually roasted the cauliflower rather than frying it. I had just cleaned my stove. Anyway, the sauce is magic. You must try it.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Brussels Sprouts & Portobello Mushrooms
Brussels Sprouts & Portobello Mushrooms are a wonderful combination of flavors and textures. You can make this entire side dish in about 20 minutes. Your vegan friends will love you.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Japanese Sesame Broccoli
This Japanese Sesame Broccoli is so fast and easy and pairs well with pork tonkatsu. Miso paste is used in the sauce and is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 - 6 Servings
Asparagus and Mâche with Pistachios and Soft-Cooked Eggs
Asparagus and Mâche with Pistachios and Soft-Cooked Eggs is a wonderful addition to any buffet table. If you can't find mâche, you can use arugula.
Roasted Sweet Potatoes and Fresh Figs
When you have an abundance of figs, you need to make Roasted Sweet Potatoes and Fresh Figs. It's to die for. Yotam Ottolenghi is a genius.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Greek Lemon Potatoes
These Greek Lemon Potatoes are so good, crisp, and tangy. Anything with lemons in the title is worth making, as far as I am concerned. They are made with potatoes, olive oil, lemon juice, garlic, Rosemary, thyme, and parsley. The potatoes are roasted until they are golden brown and tender, and the lemon juice gives them a bright and tangy flavor. This would pair well with some breaded chicken breasts and a salad.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 - 8 Servings
Balsamic Grilled Portobello Mushrooms
A portobello mushroom is really just a brown crimini mushroom. Marinating them in balsamic vinegar takes them to a whole new level. Balsamic Grilled Portobello Mushrooms are a must try.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Patatas Bravas
Patatas bravas, also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapas in bars. It can also be served as a side dish with grilled or roasted meat. I should have doubled the recipe, because it disappeared in a matter of seconds!
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Green Beans with Mustard & Cider Vinegar
Wake Up Your Beans!
I am always looking for new ways to brighten up green beans. These Green Beans with Mustard & Cider Vinegar are tangy and sweet.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
