I really love mashed peas…actually, I just love peas any way. This works well, but watch your lemon juice – it can go from bright to overwhelming/weird aftertaste very quickly.
Vegetable Sides
Sichuan Green Beans
I love crispy green beans in restaurants, so thought I would give them a try at home. This came out well, but watch how long you boil your beans – I went a little bit long and they were not crisp! Still absolutely deliciosu though – I could eat them in any form! I served these with Momofuku’s ginger scallion noodles.
Spicy Roasted Brussel Sprouts
I never get tired of brussel sprouts, and my favorite way to prepare them is roasted. This is a nice garlicky, spicy side that goes well with many different dishes – I like to use it to accompany a mild main dish.
- 1-2 lb brussel sprouts, trimmed and halved
- 1.5 teaspoon olive oil
- Pinch Kosher salt
- 2 cloves garlic, crushed
- 1 teaspoon red pepper flakes
Preheat oven to 425. Place sprouts and all other ingredients in a roasting pan and toss to combine. Roast for 20 minutes or until browned.
Roasted Curried Cauliflower
• 1 tablespoons extra-virgin olive oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3/4 teaspoon curry powder
• 1/2 teaspoon coarse salt
• 1/2 large head cauliflower, cut into large florets
• Nonstick olive-oil cooking spray
Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot. Makes about 4 servings.
Corn Salad
A colorful and fun side salad, this is one I’ve served mostly with Latin or Mexican themed meals. It has a lot of flavor and dresses up chicken and pork especially well, I have found. This would be a good one at a picnic or BBQ. If you can do fresh corn with this, great – about 3 -4 ears. If not, a bag of thawed out frozen corn would be fine too.
Asparagus with Lemon and Feta
This is a bright take on asparagus, a vegetable we serve a *lot* since it’s Shawn’s favorite. I usually roast it with just a bit of salt and pepper, but this was very fresh and went well with chicken; I think it would do well with fish too.
- 1 bunch asparagus
- Kosher salt and pepper
- pinch of garlic powder
- Half a lemon, juiced
- 1/3 cup reduced-fat crumbled feta
Roast or steam asparagus, whichever you prefer. Slice into small pieces and toss with salt, pepper, garlic powder, lemon juice and feta cheese.
Scalloped Potatoes
I have to admit that in three holiday meals this year, I’ve made scalloped potatoes every. Single. Time. I just love them. Especially given that I’m not the world’s biggest fan of spuds, this is a winner. This is a Cooking Light recipe I got years ago. I’ve always made it as-written, and am always happy with it.
Herb Roasted Potatoes
Easy side dish that goes well with lots of different mains – I’ve made it with everything from fish to steak to roast chicken.
- 1-2 lb potatoes (I particularly like Yukon Gold or Purple Potatoes), quartered
- 1-2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Herbs de Provence (or a similar mix of dried herbs to taste)
- salt and pepper to taste
Preheat oven to 400.
In an oven-proof dish, toss potatoes with olive oil, garlic, herbs and salt and pepper. Roast for approximately one hour, or until brown and crisp at the edges. Stir twice during roasting.
Spicy Garlic Roast Asparagus
Great side that’s festive enough for a holiday, but great for a weeknight dinner too! We love this one and make it a lot…asparagus is one of our favorites.
- 1 bunch asparagus, trimmed
- 1 clove garlic, crushed
- 1 teaspoon olive oil
- pinch of red pepper flakes
- salt and pepper
Preheat oven to 400. Spread out asparagus on a baking sheet, drizzle with olive oil and toss with garlic, red pepper flakes, and salt and pepper. Roast for about 20 minutes or until done to your taste.
Roasted Root Vegetables
Great fall side dish – this would also do well as a Thanksgiving side. Makes a ton, leftovers would be great tossed with some whole wheat pasta.
Om nom nom! 