quick side dish

Everyone will love these Honey-Glazed Carrots from Delish.com. 

Honey-Glazed Carrots

butter

tbsp. honey

rosemary

garlic powder

Kosher salt

black pepper

carrots (2 lbs.), peeled and halved lengthwise

Fresh thyme, for garnish (optional)

Maybe twice a week, but I really don't have time.

These carrots are incredible!! Suggestion: toss them in the mixture then place them on the pan. If you drizzle it like the recipe says, the carrots don’t get coated.

The carrots are absolutely delightful! But I made a small twist by bake them in the oven without the honey. Then toss them in the pan with honey later, high heat for about 30s. That way, the honey won’t burn while the carrots taste more charred and smoky from the pan.

Sooooo good. I followed the advice of another user, and made double the glaze. Cooked it with half, and tossed it with a bit more at the end.  Also when it came to cutting the carrots, I quartered the huge ones and halved the smaller ones, just so they would bake evenly.

You wont be disappointed in this recipe.

Pretty good recipe! I loved it. Thank you.

I can't believe how good these carrots came out. I think I need to make this once a week

Made this recipe for easter and it was a huge family hit.

I cut my carrots into coins and Substituted maple syrup for honey!! DRROOOLLLLL!!!!!!!!! This is seriously a staple on my shopping list that family always ask when I will be making them next!

This is my absolute favorite way to eat carrots now. It's amazing. I use rainbow carrots and it's a showstopper when we have company.

Make a double batch of glaze. 
Incorporate 1/2 prior to bake. 
2nd half after removing from oven. 
If you really want to step it up use about 1/4 to 1/2 tsp cayenne pepper.

This is a really simple recipe with a!mazing flavor.  I dribbled a little extra honey over the before serving.  I will be making this again.

Delicious & an economical side dish for a crowd! Guests asked for this recipe.

Delish.com has the perfect quick side dish for your next meal -- corn salad!

Basil & Feta Corn Salad

c. cherry tomatoes, halved

c. crumbled feta

red onion, finely chopped

c. basil, thinly sliced

olive oil

lime

How do you usually prepare corn on the cob?

So good, so easy!  It's become my go to summer salad recipe. Everyone loves it and can be made ahead.  I've made it without the onion and it is just as good.

Tasty; I add a little honey to tone down the red onion.

Absolutely delicious!! I use fresh corn and steam it and cool before adding to salad

Great tip! Tried it and it works!!! No more steaming or boiling.

Great salad!  Full of flavor. Easy to make!   Winner, winner, corn salad dinner!!!

I've made this before but use roasted corn on the cob -omg it is amazing. My family raves about it each time I make it.

Delicious! It was super easy to put together.

What really pisses me off, is why don't you let sharing on FB and TWITTER??? How many times have I told you this DELISH??????

Awesome!  Great for picnics on a hot summer day!  Fresh cherry tomatoes and corn make this recipe amazing!

https://streaming.hearstdigitalstudios.com/2b314613-cfc8-4f17-be02-c63b3be5c62f/video_rover_16x9_1080p_hd_1526678571_86908.mp4

You'll Be Making This Corn Salad On Repeat All Summer Long

This incredibly easy and healthy side dish makes a delicious addition to a barbecue feast, with plenty of smoky flavour

Charred spring onions

spring onions (about 20)

If your barbecue hasn&rsquo;t already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Wash the spring onions and pat dry. Trim off the ends, then place the onions directly on the barbecue or in a hot griddle pan.

When the spring onions have softened and blackened, take off the heat and move to a hot spot on the barbecue top to keep warm before serving.

Coconut-infused rice and gungo (pigeon) peas are kissed with scallions, thyme, Scotch bonnet, and allspice. It is the perfect easy and complementary side dish to make for dinner tonight!

Jamaican Rice and Gungo Peas (Pigeon Peas) 

c parboiled rice

(15 oz.) can dried pigeon/gunga peas, undrained

(13-15 coconut milk

tsp salt

pimento seeds (allspice berries)

water

onion,

scallion stalk, bruised

thyme

Scotch bonnet pepper

Season the rice and peas. In a large...

Season the rice and peas. In a large pot, add the rice, peas, milk, salt, pimento, pepper sauce (if desired), and water. Stir well to combine.

Add the aromatics. Place the onion, scallion, thyme,...

Add the aromatics. Place the onion, scallion, thyme, and scotch bonnet pepper on top of the rice mixture (to be easily removed after cooking).

Cook it. Cover the pot with a lid...

Cook it. Cover the pot with a lid and bring the mixture to a rolling boil. Next, reduce the heat to a slow boil and cook for 8 minutes. Lastly, reduce the heat to low, allowing the rice to steam for an additional 12 minutes, until tender. Turn off the heat and leave the rice on the stove, covered, to continue steaming for about 10 minutes. (If the rice is not yet tender, add a little more water and continue steaming until the desired texture is achieved).

Fluff it. Remove the onions, thyme, and pepper...

Fluff it. Remove the onions, thyme, and pepper (if desired). Fluff the rice with a fork before serving.

https://www.youtube.com/watch?v=XHCFSnbEdtM

Coconut-infused rice and pigeon peas (aka gunga/gungo peas) are kissed the aroma of onions, scallions, thyme, Scotch bonnet, and allspice. It is the perfect complementary side dish to your main dish for dinner or holiday celebrations.

Full Recipe: https://quisinequeenb.com/jamaican-rice-and-pigeon-peas-coconut-rice-gungo-peas/

Instagram: https://www.instagram.com/quisinequeenb
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Music:  "Love" by Ketsa. Abundance, 2021. MP4 (https://www.freemusicarchive.org/music/Ketsa/abundance/love)

Jamaican Rice and Pigeon Peas (Coconut Rice & Gungo Peas)

Give this classic side dish of crunchy grated vegetables a healthy makeover with a low-fat mustard mayonnaise dressing

Easy creamy coleslaw

cabbage

carrots grated

spring onions chopped

tbsp sultanas

tbsp low-fat mayonnaise

tbsp wholegrain mustard

Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.

Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste.

This is the easiest way to make a perfectly cooked microwave sweet potato in a fraction of the time it takes to bake one in the oven. Using this easy method, you can go from raw to fluffy, steamy goodness in under 10 minutes—and you don’t even need a knife or foil to pull it off.

The Best Microwave Sweet Potato Recipe (Quick &amp; Easy)

Small–Medium Sweet Potato

½ tbsp Salted Butter

Honey

Flaky Salt

Wash sweet potato and pierce all over with a fork.

Wet a paper towel, wring it out, and wrap it around the potato.

Place on a microwave-safe plate and cook on high for 3 minutes.

Flip and microwave for another 2 minutes.

If it still feels firm, continue in 30-second increments until tender.

Split open and add desired toppings like butter, syrup and a pinch of kosher salt or flaky salt.

This easy yellow squash and zucchini recipe is the perfect simple side dish. It comes together in no time at all and is super easy to make on the stovetop or in the oven. It's a totally transformable delicious side dish that works with almost any meal.

Easy Yellow Squash &amp; Zucchini Recipe (Simple Southern Side)

tbsp Olive Oil

Sweet Onion (finely diced)

Zucchini (cut into 1/4” rounds)

Yellow Squash (cut into 1/4” rounds)

tsp Garlic Powder

Salt

tsp Vegeta (or vegetable or chicken bouillon)

Fresh Cracked Pepper

Add olive oil to a large skillet over medium heat.

Add onion and a pinch of salt and cook for 3 minutes or so or until the onions begin to soften.

Add in chopped zucchini, yellow squash, garlic powder, kosher salt and vegeta (you could also use bouillon if you don’t have vegeta).

Cook down for 20 minutes, stirring every 5 minutes or so, or until most of the pieces are slightly caramelized and tender. If the squash and zucchini start to stick and burn, you can add more broth or water as needed.

Transfer the sauteed vegetables to a serving dish. Taste one last time and season with more salt and pepper if needed

ON THE STOVETOP **PREFERRED METHOD**

Preheat your oven to 425°F.

In a large bowl, add the sliced squash and zucchini. Add in the olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning mixture.

Line a large baking sheet (or two) with parchment paper and arrange the seasoned squash and zucchini slices in a single layer. Make sure the slices are not overlapping too much to avoid steaming.

Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and have a golden-brown color on the edges. Flip the vegetables halfway through cooking to ensure even browning.

Remove the baking sheet from the oven and let the squash and zucchini cool slightly before serving. Transfer the roasted vegetables to a serving dish. Taste one last time and season with more salt and pepper if needed. You can also add a little parmesan cheese if you&#39;re into it.

IN THE OVEN

These crispy vegan potato balls are golden on the outside, soft and fluffy inside, and packed with herbs and spices. Paired with a bold and creamy sriracha mayo dip, they&#039;re the ultimate plant-based comfort snack or party appetizer.

Crispy Potato Balls

(or 600 grams) potatoes

cornstarch

oregano

onion powder

tsp smoked paprika

tsp cumin

tbsp chopped fresh parsley ((plus extra for garnish))

Salt & black pepper ((to taste))

Neutral oil (for frying)

mayonnaise

Sriracha sauce

Boil and Mash

1. Boil the potatoesFill a pot with salted water and bring to a boil.Add potatoes and cook until fork‑tender, about 12–15 minutes.Drain well and return potatoes to the hot pot for 1–2 minutes to steam off excess moisture.

Mix Ingredients

2. Mash &amp; seasonTransfer potatoes to a large mixing bowl.Mash thoroughly with a potato ricer or fork until smooth.Add cornstarch, seasoning and chopped parsleyStir until a cohesive dough forms.

Shape Balls

3. Form the ballsScoop about 2 tbsp of potato mixture and roll into a compact ball.Repeat until all of the mixture is used (you’ll have roughly 12–14 balls).

Heat Oil

4. Fry until goldenIn a deep skillet or pot, heat 2–3 inches of neutral oil to 170 °C (350 °F).Carefully lower potato balls into the oil in batches, taking care not to overcrowd.Fry for 7–10 minutes, turning occasionally, until evenly golden and crispy.Use a slotted spoon to transfer to a paper‑towel–lined plate; season lightly with salt while still hot.

5. Make the dipping sauceIn a small bowl, whisk together mayonnaise and Sriracha until smooth and well combined. Adjust the ratio to taste—more mayo for creaminess, more Sriracha for heat.

6. ServeArrange potato balls on a platter.Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.

Tried to use flour but it was separating in the oil,then I added flaxseed for egg replacement since I didn't have cornstarch, it was good

Top 8 quick side dish recipes from across the web

The most viewed quick side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey-Glazed Carrots

Basil & Feta Corn Salad

Charred spring onions

Jamaican Rice and Gungo Peas (Pigeo...

Easy creamy coleslaw

The Best Microwave Sweet Potato Rec...

Easy Yellow Squash & Zucchini R...

Crispy Potato Balls

Top 8 quick side dish recipes from across the web

The most viewed quick side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey-Glazed Carrots

Basil & Feta Corn Salad

Charred spring onions

Jamaican Rice and Gungo Peas (Pigeo...

Easy creamy coleslaw

The Best Microwave Sweet Potato Rec...

Easy Yellow Squash &amp; Zucchini R...

Crispy Potato Balls

The most viewed quick side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Easy Yellow Squash & Zucchini R...