Three Easy Vegetable Side Dish Recipes
Recipes in this Video
Glazed carrots are a popular side dish in American cuisine, often served during holiday meals and family gatherings.
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●2 tbsp butter
- ●1/4 cup brown sugar
- ●1/4 cup water
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp ground cinnamon (optional)
Instructions
- 1In a large skillet, melt the butter over medium heat.
- 2Add the carrots to the skillet and sauté for about 5 minutes until they start to soften.
- 3Stir in the brown sugar, water, salt, black pepper, and cinnamon (if using).
- 4Bring the mixture to a boil, then reduce the heat to low.
- 5Cover the skillet and simmer for about 10-15 minutes, or until the carrots are tender.
- 6Uncover the skillet and increase the heat to medium-high.
- 7Cook for an additional 5 minutes, stirring occasionally, until the glaze thickens and coats the carrots.
- 8Remove from heat and serve warm.
Equipment
Roasted Brussels sprouts are a popular side dish in American cuisine, often served during the fall and winter months. They are celebrated for their nutty flavor and crispy texture when roasted, making them a favorite at holiday gatherings and family dinners. This dish highlights the versatility of Brussels sprouts, which can be enjoyed in various ways, including sautéed or steamed, but roasting enhances their natural sweetness.
Ingredients
- ●Brussels sprouts
- ●olive oil
- ●salt
- ●pepper
- ●garlic
- ●balsamic vinegar
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Trim the ends of the Brussels sprouts and remove any yellow leaves.
- 3Cut the Brussels sprouts in half.
- 4In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- 5Spread the Brussels sprouts on a baking sheet in a single layer.
- 6Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- 7Remove from the oven and drizzle with balsamic vinegar before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.
Brussels sprouts
Cheaper: cabbage
Cabbage is a more affordable alternative with a similar texture.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium acorn squashes
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 teaspoon ground cinnamon
- ●1 tablespoon maple syrup (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Cut the acorn squashes in half lengthwise and scoop out the seeds.
- 3Brush the cut sides of the squashes with olive oil.
- 4Sprinkle salt, black pepper, and ground cinnamon evenly over the cut sides.
- 5Place the squashes cut-side down on a baking sheet lined with parchment paper.
- 6Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender.
- 7If using, drizzle maple syrup over the squashes during the last 5 minutes of roasting.
- 8Remove from the oven and let cool slightly before serving.
- 9Serve warm as a side dish or as a main vegetarian dish.
Equipment
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●4 slices bacon, chopped
- ●1/2 cup blue cheese, crumbled
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder until evenly coated.
- 3Spread the Brussels sprouts on a baking sheet in a single layer.
- 4Sprinkle the chopped bacon over the Brussels sprouts.
- 5Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the bacon is crispy, stirring halfway through.
- 6Remove from the oven and let cool for a few minutes.
- 7Transfer the roasted Brussels sprouts to a serving dish.
- 8Sprinkle the crumbled blue cheese over the top before serving.
Equipment
Ingredients
- ●1 lb baby carrots
- ●2 tbsp unsalted butter
- ●1/4 cup brown sugar
- ●1/4 cup water
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp ground cinnamon
- ●1 tbsp chopped fresh parsley (for garnish)
Instructions
- 1In a medium saucepan, combine the baby carrots, butter, brown sugar, water, salt, and black pepper.
- 2Bring the mixture to a boil over medium-high heat.
- 3Once boiling, reduce the heat to medium-low and cover the saucepan.
- 4Simmer for about 15-20 minutes, or until the carrots are tender and the liquid has reduced to a glaze.
- 5Uncover the saucepan and increase the heat to medium-high.
- 6Stir the carrots occasionally, allowing the glaze to thicken for an additional 5 minutes.
- 7Once the glaze is thickened and coats the carrots, remove from heat.
- 8Sprinkle the ground cinnamon over the glazed carrots and stir to combine.
- 9Transfer the glazed carrots to a serving dish and garnish with chopped fresh parsley.
- 10Serve warm as a side dish.
Equipment
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