healthy side dish

Grilled Cauliflower Steaks with honey, lemon, and toasted walnuts. Tender, caramelized, and so satisfying! Perfect recipe for a simple side or light meal.

Grilled Cauliflower Steaks

cauliflower

olive oil

lemons

garlic (finely minced)

honey (use agave to make vegan)

salt

red pepper flakes

parsley

walnuts

Lemon wedges (for serving)

Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.

Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.

These simple and tasty instant pot black beans, flavored with bacon, onion, garlic, poblano and lots of spices, have smoky yet mild taste that pair well with lots of dishes.

Instant Pot Black Beans

dry black beans

Kosher salt

cumin

chili powder

coriander

smoked paprika

black pepper (to taste)

bacon (chopped)

½ medium white onion (diced)

½ medium poblano pepper

garlic (minced)

chicken broth

Tabasco

Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.

Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.

Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.

Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.

For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.

Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks.

How To Cook Bok Choy

baby bok choy

soy sauce

vegetable broth

rice vinegar

sesame oil (divided)

honey

red chili flakes

vegetable oil (divided)

garlic

ginger

onions

sesame seeds

How to Cook Bok Choy

Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.

Cut each bok choy, halved lengthwise.

In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.

In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.

Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.

Cook until lightly browned without moving, about 1 to 2 minutes.

Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.

Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.

Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.

Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.

Transfer to a platter and garnish with sesame seeds.

This is the best oven-roasted broccoli recipe! This easy roasted broccoli is made with 6 ingredients in 15 minutes! It&#x27;s crispy, tender and perfectly seasoned! Baked broccoli is a healthy side dish that pairs well with everything!

Oven Roasted Broccoli (Baked Broccoli)

broccoli

garlic powder

sea salt

paprika

tsp black pepper

Preheat oven to 450 degrees F.

Grease a large baking sheet, set aside.

In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.

Place broccoli pieces in a large bowl, drizzle with olive oil and stir until evenly coated.

Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half and stir until evenly distributed.

Spread seasoned broccoli evenly on the prepared baking sheet.

Roast at 450 degrees for 14- 15 minutes, or until the broccoli is nicely roasted, stirring once halfway through. (Note: the size you cut the florets into will effect the baking time (smaller florets = shorter bake time, larger florets = longer bake time). So keep that in mind)!

If necessary, broil the broccoli for 1-2 minutes at the end of roasting time to crisp it up (I find this is only necessary if using frozen broccoli).

Remove from oven and serve immediately.

https://embed.mediavine.com/videos/v1qm9j658tadnmi7yx1b

This is the best oven-roasted broccoli recipe! This easy roasted broccoli is made with 6 ingredients in 15 minutes! It's crispy, tender and perfectly seasoned! Baked broccoli is a healthy side dish that pairs well with everything!

Oven Roasted Broccoli Recipe (Baked Broccoli)

Sweet Potato Quinoa Black Bean Salad. Healthy, filling and DELICIOUS! Perfect make-ahead recipe for healthy lunches or serve as a crowd-pleasing side dish.

Sweet Potato Quinoa Black Bean Salad

potatoes

red onion

extra virgin olive oil (divided)

quinoa (from 1/2 cup dry)

limes (3 tablespoons lime juice

maple syrup (or substitute honey

reduced sodium black beans ((15 ounces), rinsed and drained)

large bell pepper

cilantro

Preheat the oven to 400 degrees F. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from the oven and set aside.

While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).

In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.

How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.

Roasted Brussels Sprouts

Brussels sprouts (trimmed and halved)

extra-virgin olive oil (plus 1 teaspoon)

black pepper

Optional flavor additions*

Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.

Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

https://content.jwplatform.com/videos/mH9Upotq.mp4

Oven Roasted Brussels Sprouts How to make perfect, crispy oven roasted brussels sprouts. Foolproof method that works every time! Try these for a quick and easy weeknight side.

Oven Roasted Brussels Sprouts

This simple recipe for oven roasted asparagus is an easy healthy side dish! Perfectly crispy and tender. Add Parmesan and lemon, or enjoy it as it is!

Roasted Asparagus

asparagus

basil

Lemon zest and juice

cheese

reduction balsamic vinegar

butter

Preheat

Preheat the oven to 425 degrees F. For easy cleanup, line a rimmed baking with parchment paper or lightly coat with non-stick spray.

Snap

Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place (I find this task very satisfying). Discard the stem ends.

Toss

Arrange the asparagus on the baking sheet. Drizzle with the olive oil and sprinkle with salt and any dried herbs you are using. Toss to coat, then spread into an even layer.

Bake

Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork.

Sprinkle

Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes. Enjoy hot or at room temperature.

Air Fried Sweet Potato Fries are so delicious and make a great healthy side dish for so many meals! Treat your family to these nutritious and easy fries that come out hot and crispy with less oil and just the right amount of seasoning!

Air Fried Sweet Potato Fries

sweet potatoes

spray oil ((avocado

garlic salt

Preheat the air fryer to 375 degrees F. Wash the sweet potatoes, then slice into about 1/4 inch sticks, trying to keep them about the same size.

Place the sweet potato sticks into a bowl and spray them lightly with the spray oil.

Add the garlic salt and pepper and toss to coat.

Place the fries in the air fryer basket in a single layer. You may need to cook in batches if your basket is small. Air fry for about 8 minutes, then toss the fries and cook for another 4 minutes

Cook times may vary based on your air fryer, so the first time you make this watch carefully and take notes.

Mashed butternut squash is an easy, versatile, and healthy side dish you can pair with so many dishes. Savory, naturally vegan, and absolutely delicious!

Mashed Butternut Squash

butternut squash (about 3 to 4 pounds)

maple syrup (plus additional to taste)

kosher salt (divided,

black pepper (divided,

nutmeg (freshly grated if possible)

cayenne pepper (optional)

almond milk

Parmesan cheese

Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.

Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.

Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.

Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.

Easy Sautéed Zucchini with Onions and Parmesan. Healthy and simple, it's the perfect quick summer side dish recipe!

Easy Sautéed Zucchini with Parmesan

extra virgin olive oil

Land O Lakes® Less Sodium Butter

onion

medium zucchini (or yellow summer squash,

thyme

Heat the olive oil and 1 tablespoon Land O Lakes® Less Sodium Butter with Canola Oil in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.

Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately

https://content.jwplatform.com/videos/oJ1DCUOD.mp4

Sauteed Zucchini with Parmesan_re

Mouth wateringly delicious Roasted Potatoes and Asparagus is the BEST side dish! Herbed and roasted to perfection, nutritious and filling!

Roasted Potatoes and Asparagus

Cups Baby yellow potatoes, (halved (1.5 lbs))

Tbsp Olive oil ((divided))

tsp Rosemary leaves ((not fresh))

Salt

tsp Fresh garlic, (minced (divided))

tsp Ground thyme

Paprika

Bundles Asparagus

Tbsp Fresh parsley, (minced)

Pre heat your oven to 425 degrees.

In a large bowl, toss the potatoes with 1 Tbsp of olive oil until well coated. Add in the rosemary, salt, 1 1/2 tsp of the garlic, thyme and paprika and toss to coat.

Place onto a large baking sheet, cut-side down, and cover with tinfoil. Bake for 15 minutes.

While the potatoes cook, toss the asparagus with 2 tsp of olive oil and the rest of the garlic.

Once 15 minutes is up, spread the asparagus onto the pan. Additionally, drizzle the potatoes with the remaining oil and toss with a fork to coat.

Cover the pan and bake another 10 minutes. Then, uncover the pan and bake for 10-15 minutes, until the potatoes are soft and golden brown.

Sprinkle with fresh parsley and DEVOUR!

https://embed.mediavine.com/videos/g6eeslp66htvm8fjvbcx

Roasted potatoes and asparagus

How to cook grilled asparagus. Perfectly crispy outside and tender inside, it&#039;s a fast, easy, and healthy side you&#039;ll cook all summer long!

Grilled Asparagus

lemon juice

Parmesan

balsamic

shallots (mix

herbs

Preheat the grill to medium heat, 375 degrees F to 400 degrees F (if using a grill pan, preheat it along with the grill). Once the grates are hot, brush them very clean.

Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place. Discard the stem ends.

Drizzle

Place the asparagus spears on a baking sheet or serving platter. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the asparagus evenly.

Grill

To grill: with tongs, place the asparagus across the grill grates so that the spears are perpendicular to the grates (or place them in an even layer in the pan or grill basket).

Close the lid and grill for 6 to 10 minutes, turning the spears once or twice throughout so that they grill evenly.

Serve

Transfer to a platter (I use the same one I used to drizzle the asparagus). Add any desired toppings and adjust salt and pepper to taste. Enjoy warm or at room temperature.

https://content.jwplatform.com/videos/8kj3GSph.mp4

How to cook grilled asparagus. Perfectly crispy outside and tender inside, it's a fast, easy, and healthy side you'll cook all summer long!

Perfect Oven Roasted Broccoli Recipe: with slightly charred edges and a touch of garlic this roasted broccoli recipe is a perfect side dish for any meal!

Oven Roasted Broccoli Recipe

broccoli florets ((2 pounds of heads))

salt and pepper

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.

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