Martha Stewart's 15 Best Vegetable Recipes | How to Make Amazing Vegatable Sides
Recipes in this Video
Ingredients
- ●4 large artichokes
- ●1/2 cup unsalted butter, softened
- ●2 tablespoons fresh tarragon, chopped
- ●1 tablespoon lemon juice
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon garlic powder
Instructions
- 1Prepare the artichokes by trimming the stems and removing the tough outer leaves.
- 2In a large pot, bring water to a boil and add the artichokes. Cook for about 30-40 minutes until tender.
- 3While the artichokes are cooking, prepare the tarragon butter by mixing the softened butter, tarragon, lemon juice, salt, pepper, and garlic powder in a bowl until well combined.
- 4Once the artichokes are cooked, drain them and let them cool slightly.
- 5Serve the artichokes warm with the tarragon butter on the side for dipping.
Equipment
Ingredients
- ●4 large leeks
- ●2 tbsp olive oil
- ●1 cup vegetable broth
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
- ●1 tsp fresh thyme (or 1/2 tsp dried thyme)
Instructions
- 1Trim the roots and dark green tops from the leeks, leaving the white and light green parts.
- 2Slice the leeks in half lengthwise and rinse them thoroughly under cold water to remove any dirt or grit.
- 3In a large skillet, heat the olive oil over medium heat.
- 4Add the leeks to the skillet, cut side down, and cook for about 5 minutes until they start to brown.
- 5Flip the leeks over and add the vegetable broth, salt, and pepper.
- 6Bring the broth to a simmer, then cover the skillet and reduce the heat to low.
- 7Let the leeks braise for about 20-25 minutes, or until they are tender.
- 8Remove the lid and stir in the lemon juice and thyme, cooking for an additional 5 minutes uncovered.
- 9Serve warm as a side dish.
Equipment
Ingredients
- ●1 lb fresh okra, sliced
- ●1 cup cornmeal
- ●1/2 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper
- ●1 cup buttermilk
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper.
- 2Pour the buttermilk into another bowl.
- 3Dip each slice of okra into the buttermilk, allowing excess to drip off.
- 4Coat the okra slices in the cornmeal mixture, pressing lightly to adhere.
- 5Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until hot.
- 6Carefully add the coated okra slices to the hot oil in batches, being careful not to overcrowd the pan.
- 7Fry the okra for about 3-4 minutes, or until golden brown and crispy, turning occasionally.
- 8Using a slotted spoon, remove the fried okra and place it on a paper towel-lined plate to drain excess oil.
- 9Repeat the frying process with the remaining okra slices.
- 10Serve hot as a side dish or snack.
Equipment
Whole roasted garlic is a beloved Italian preparation that transforms pungent raw garlic into a sweet, creamy delicacy. Traditionally served as a spread or condiment, it highlights the versatility of garlic in Italian cuisine. This dish is often enjoyed with bread, enhancing meals with its rich flavor. Today, roasted garlic is embraced globally, appearing in various culinary traditions as a flavorful addition to dishes.
Ingredients
- ●whole garlic bulbs
- ●olive oil
- ●salt
- ●black pepper
- ●fresh herbs
- ●aluminum foil
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Prepare garlic bulbs by cutting off the top quarter to expose the cloves.
- 3Drizzle olive oil over the exposed cloves.
- 4Sprinkle with salt and black pepper to taste.
- 5Wrap each bulb in aluminum foil, sealing it tightly.
- 6Place the wrapped garlic bulbs on a baking sheet.
- 7Roast in the oven for 30-40 minutes until the cloves are soft and caramelized.
- 8Remove from the oven and let cool slightly before unwrapping.
- 9Squeeze the roasted garlic cloves out of their skins into a bowl or directly onto bread.
- 10Serve warm as a spread or condiment.
Techniques
Equipment
Also Known As
Shaved Artichoke Salad is a refreshing dish that showcases the delicate flavor of fresh artichokes, often enjoyed in the spring when they are in season. This salad is a celebration of simplicity and freshness, highlighting the artichoke's unique taste and texture. In recent years, it has gained popularity in various culinary circles, becoming a staple in modern American cuisine, especially in light and healthy dining.
Ingredients
- ●artichokes
- ●lemon juice
- ●olive oil
- ●parmesan cheese
- ●arugula
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Trim the artichokes, removing tough outer leaves and stems.
- 2Slice the artichokes thinly using a mandoline or sharp knife.
- 3Place the sliced artichokes in a bowl of cold water with lemon juice to prevent browning.
- 4In a separate bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- 5Drain the artichokes and pat dry with paper towels.
- 6Add the artichokes to the bowl with the dressing and toss to coat.
- 7Add arugula and toss gently to combine.
- 8Shave parmesan cheese over the salad using a vegetable peeler.
- 9Sprinkle with fresh herbs and additional black pepper if desired.
- 10Serve immediately for best texture.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups fresh spring peas
- ●1/4 cup fresh mint leaves, chopped
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium pot, bring water to a boil.
- 2Add the fresh spring peas to the boiling water and cook for 2-3 minutes until tender.
- 3Drain the peas and immediately transfer them to a bowl of ice water to stop the cooking process.
- 4Once cooled, drain the peas again and set aside.
- 5In a large mixing bowl, combine the chopped mint leaves, olive oil, lemon juice, salt, and black pepper.
- 6Add the drained peas to the bowl and gently toss to combine all ingredients.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately as a side dish or chilled as a salad.
Equipment
Brown sugar glazed carrots are a delightful side dish often found in Irish cuisine, where the sweetness of the brown sugar complements the earthiness of the carrots. This dish is particularly popular during family gatherings and holiday meals, showcasing the simplicity and comfort of traditional Irish cooking. Today, variations can be found worldwide, with many home cooks adding their own twists, such as spices or different sweeteners.
Ingredients
- ●carrots
- ●brown sugar
- ●butter
- ●salt
- ●black pepper
- ●parsley
- ●water
- ●lemon juice
Instructions
- 1Peel and slice the carrots into uniform pieces.
- 2Melt butter in a large skillet over medium heat.
- 3Add the sliced carrots to the skillet and sauté for 2-3 minutes.
- 4Sprinkle brown sugar over the carrots and stir to coat evenly.
- 5Pour in water and lemon juice, then season with salt and black pepper.
- 6Cover the skillet and cook for 8-10 minutes, stirring occasionally, until carrots are tender.
- 7Remove the lid and cook for an additional 2-3 minutes to thicken the glaze.
- 8Sprinkle chopped parsley over the glazed carrots before serving.
Ingredient Alternatives
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds sweetness with fewer calories.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil provides healthy fats.
Techniques
Equipment
Also Known As
Ingredients
- ●1 bunch broccoli rabe
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Wash the broccoli rabe thoroughly and trim the ends.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Add the broccoli rabe to the skillet, tossing to coat in the oil and garlic.
- 5Season with salt and black pepper, and sauté for about 5-7 minutes until the broccoli rabe is tender but still bright green.
- 6Drizzle with lemon juice and toss to combine.
- 7Remove from heat and serve immediately.
Equipment
Ingredients
- ●2 medium acorn squashes
- ●2 tablespoons olive oil
- ●1 teaspoon ground cinnamon
- ●1 teaspoon ground nutmeg
- ●1 teaspoon ground cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon maple syrup (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Cut the acorn squashes in half and scoop out the seeds.
- 3In a small bowl, mix together the olive oil, cinnamon, nutmeg, cumin, salt, and black pepper.
- 4Brush the spice mixture over the cut sides of the acorn squashes.
- 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 a light main course.
Equipment
Originating from the Provence region of France, Vegetable Tian is a rustic dish that showcases the bounty of summer vegetables. Traditionally, it reflects the French philosophy of using fresh, seasonal ingredients to create simple yet flavorful meals. This dish is often served as a side or main course and has gained popularity worldwide, with many variations incorporating different vegetables and herbs.
Ingredients
- ●zucchini
- ●eggplant
- ●tomatoes
- ●bell peppers
- ●onion
- ●garlic
- ●olive oil
- ●fresh thyme
- ●salt
- ●black pepper
- ●parmesan cheese
- ●breadcrumbs
- ●fresh basil
- ●bay leaves
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Slice the zucchini, eggplant, tomatoes, and bell peppers into thin rounds.
- 3Finely chop the onion and garlic.
- 4Heat olive oil in a skillet over medium heat; sauté onion and garlic until translucent, about 5 minutes.
- 5Spread the sautéed mixture evenly in the bottom of a baking dish.
- 6Arrange the sliced vegetables in an overlapping pattern on top of the onion mixture.
- 7Sprinkle fresh thyme, salt, and black pepper over the layered vegetables.
- 8Drizzle a little more olive oil on top of the vegetables.
- 9Cover the dish with aluminum foil and bake for 30 minutes.
- 10Remove the foil and sprinkle breadcrumbs and parmesan cheese on top.
- 11Bake uncovered for an additional 15-20 minutes until the top is golden brown.
- 12Let cool for a few minutes before serving, garnished with fresh basil.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large red bell peppers
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 teaspoon garlic powder
- ●1 tablespoon balsamic vinegar
Instructions
- 1Preheat your oven to 450°F (230°C).
- 2Wash the red bell peppers and cut them in half lengthwise, removing the seeds and stems.
- 3Place the pepper halves on a baking sheet, cut side up.
- 4Drizzle the olive oil over the peppers and sprinkle with salt, black pepper, and garlic powder.
- 5Use your hands to rub the oil and seasonings evenly over the peppers.
- 6Roast the peppers in the preheated oven for about 25-30 minutes, or until the skins are blistered and charred.
- 7Remove the baking sheet from the oven and let the peppers cool for a few minutes.
- 8Once cooled, peel off the charred skin from the peppers (this is optional).
- 9Drizzle the balsamic vinegar over the roasted peppers before serving.
- 10Serve warm or at room temperature.
Equipment
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