side dish recipe

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.

Roasted Brussels Sprouts

Brussels sprouts (1.99)

olive oil (0.16)

salt (0.02)

garlic powder (0.02)

tsp black pepper (0.02)

Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.

Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.

Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they&#039;re all face down again for the final few minutes.

Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

Easy, crunchy, incredibly flavorful Garlic Butter Cauliflower Rice is simple, healthy, and so surprisingly GOOD!

Garlic Butter Cauliflower Rice With Spinach

butter

garlic, (minced)

cauliflower rice

salt and fresh ground pepper, (to taste)

broth

lime, (juiced)

baby spinach

Garlic Butter Cauliflower Rice with Spinach

Melt butter over medium heat.

Add garlic and cook and stir for 2 minutes; careful not to burn the garlic.

Stir in the cauliflower rice; season with chili powder, salt, and pepper.

Cook and stir for 2 minutes, mixing around until everything is thoroughly combined.

Add in the vegetable broth and lime juice.

Stir in baby spinach; cook and stir for 1 minute or until spinach is wilted and the liquid has evaporated.

Remove from heat and taste for seasonings; adjust accordingly.

Serve.

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Cauliflower cheese

cauliflower(leaves

milk

tbsp flour

strong cheddar,grated

Bring a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

Keep <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken

Buttery baked corn on the cob

butter,softened

garlic clove,crushed

parsley

cornon the cob

Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.

Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

Honey Butter Skillet Corn is an easy 15 minute side dish with frozen corn, honey, butter, and cream cheese! So creamy, sweet, and delicious.

Honey Butter Skillet Corn

butter (I use salted)

honey

(16 oz) frozen corn

cream cheese

salt

black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.

Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.

Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

https://content.jwplatform.com/videos/ktW8vmDp.mp4

This veggie filled Spinach Rice makes a great bed for grilled meats or vegetables, and adds an extra pop of flavor thanks to feta cheese.

Spinach Rice with Feta

lb. frozen chopped spinach (0.65)

garlic, minced (0.16)

long grain white rice (0.93)

salt (0.03)

water (0.16)

Tbsp lemon juice (0.05)

feta, crumbled (1.10)

Thaw the spinach by either letting it sit out at room temperature for an hour, or by microwaving for 1-2 minutes. Squeeze the excess moisture out of the spinach (it doesn&#039;t have to be extremely dry for this recipe, just make sure it&#039;s not pooling water).

Add the minced garlic and butter to a medium sauce pot. Sauté the garlic in the butter over medium heat for 1-2 minutes.

Add the spinach, rice, salt, lemon juice, and 2.5 cups water to the sauce pot. Stir briefly to combine.

Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest, without removing the lid, for an additional five minutes.

Fluff the rice with a fork, gently folding the spinach back into the rice (it tends to float to the top during cooking). Finall, sprinkle the feta over top and fold to combine again. Serve hot!

This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto.

Easy Risotto Cakes

olive oil

leftover risotto

egg (, beaten)

flour

bread crumbs

Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.

Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.

Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!

https://embed.mediavine.com/videos/ryvy8av83jkaudwiktsa

This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes!  A great way to use up leftover risotto.

These buttered cabbage and leeks make a delicious side dish recipe.

Buttered cabbage and leeks

leek,

½ savoy or january king cabbage, shredded, core discarded

garlic cloves, finely chopped

Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.

Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.

Prepared with fresh broccoli and mushrooms. No cheese or cream added, topped with panko and baked to perfection.

Healthy Broccoli Casserole

lbs Broccoli Florets (cut into bite-size pieces)

Tbsp Olive Oil

Cloves (minced)

Medium Yellow Onion (diced)

Cup Button Mushrooms (sliced

tsp Smoked Paprika

Cup Low-fat Milk

Tbsp Cornstarch

Sea salt and pepper,

Tbsp Whole-Wheat Panko Breadcrumbs (Or Gluten-free)

Preheat your oven to 350°F and lightly spray a 2-quart baking dish with cooking oil spray.

Add the broccoli florets to a steaming basket and place it over a pot with boiling water. Cover and steam until just tender, then transfer the broccoli to the prepared casserole.

Meanwhile, heat oil in a large pan over medium heat. Add onions and sauté until translucent, 3-4 minutes. Stir in the garlic, mushrooms and smoked paprika and continue to cook, stirring occasionally for 5-6 minutes.

Meanwhile, in a small pot over medium heat whisk milk, cornstarch, salt, and pepper, until starts to thicken, 2-3 minutes.

Transfer the onion mushroom mix to the casserole, and pour over the milk sauce. Clean the pan with a paper towel, and lightly spray with cooking oil spray.

Stir the breadcrumbs over medium heat, until golden, then sprinkle over the casserole.

Place the casserole into the preheated oven and bake for about 30 minutes. Enjoy!

Vintage Macaroni Salad

lb Macaroni elbow pasta, dry

Eggs,

Mayonnaise

Onion, fine mince

Celery,

Dill pickle relish dill pickles

Vinegar, white distilled

Mustard, classic yellow

Sugar, white granulated

Salt

Paprika

pepper

Cook macaroni according to package directions. Drain and rinse under cold water until cool. Drain and set aside.

In large salad bowl, make dressing by whisking together mayonnaise, vinegar, mustard, sugar, salt, and fresh cracked pepper to taste. When well combined, add dill pickle relish and minced onion; stir well. Allow dressing to sit at room temperature for 10 minutes for flavors to develop.

Add cooked and cooled macaroni to salad bowl. Toss thoroughly in dressing until evenly coated.

Add diced celery and stir until evenly distributed.

Carefully stir in diced hard boiled egg until evenly distributed.

Sprinkle top of macaroni salad with paprika and fresh cracked pepper to taste.

Take mash potato to a whole new level of greatness in this pie recipe; combine your favourite side dish with bacon, leeks and cheese and bake until golden. Want to make it vegetarian? Just leave out the bacon for a just-as-good winter warmer.

Mashed potato pie with bacon, leeks and cheese

kg floury potatoes,

onion, finely chopped

leeks, finely sliced

bacon

milk cream

medium free-range egg, beaten

paprika

firm cheese,

Halve or quarter the potatoes so they’re all about the same size. Put in a large pan, add cold water to cover, salt well and bring to the boil. Simmer for 20 minutes until tender.

Meanwhile, heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft. Add the bacon or pancetta and fry for 3-5 minutes until browned. Season to taste and set aside.

Preheat the oven to 190°C/fan 170°C/gas 5. Drain the potatoes well and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine.

Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Serve immediately.

Deliciously Creamy Garlic Mushrooms with Bacon are a fabulous side dish prepared with butter, garlic, bacon, and cream.&nbsp;

Creamy Garlic Mushrooms with Bacon

bacon, (chopped)

garlic cloves, (minced)

small button mushrooms, (rinsed and patted dry with paper towels)

chili powder, (or to taste)

sweet paprika, (or to taste)

garlic powder

chicken broth

heavy cream

chopped fresh parsley, (for garnish)

Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.

Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.

Add mushrooms to the skillet and coat them all around with the butter sauce.

Season with chili powder, paprika, garlic powder, salt and pepper.

Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.

Add chicken broth and cook for 10 seconds.

Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.

Remove from heat; stir in bacon and garnish with parsley.

This Kale Slaw Salad Recipe is the best of both worlds, kale salad and coleslaw combined to make a tasty nutritious side dish. Kale, cabbage, seeds and dried cranberries tossed with a creamy poppy seed dressing . . . so good!

Kale Slaw Salad Recipe

Coleslaw Mix

Kale

Cup Dried Cranberries

Cup Shelled Sunflower Seeds

Cup Hulled Pepitas

Lemon

Dressing:

Cup Mayonnaise

Honey

Dijon Mustard

Poppy Seeds

Salt/Pepper

With just 3 ingredients this Roasted Green Beans with Bacon Recipe is a fantastic side dish. Fresh green beans and salty bacon make the perfect pair. This is a Paleo Whole 30 compliant recipe, gluten free, grain free and dairy free.

Roasted Green Beans with Bacon Recipe

Lbs Fresh Green Beans, (washed & trimmed)

Tablespoons Olive Oil

Bacon Slices, (uncooked & chopped)

Preheat oven to 425ºF

In a large bowl, toss green beans in...

In a large bowl, toss green beans in oil.

Generously grease an extra large rimmed baking sheet...

Generously grease an extra large rimmed baking sheet or 2 large baking sheets with oil

Transfer green beans to baking sheets and arrange...

Transfer green beans to baking sheets and arrange in an even layer.

Top green beans with chopped bacon pieces.

Bake for 10 minutes. Flip green beans then...

Bake for 10 minutes. Flip green beans then bake for 10-12 more minutes or until bacon is crispy and green beans are tender. Salt and pepper to taste.

This simple Caprese Pasta Salad is four ingredients plus a homemade balsamic dressing. It is perfect for family gatherings or picnics!

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