Tag: Dinner; Sides

Roasted Broccoli with garlic, lemon and tahini!

Roasted Broccoli with garlic, lemon and tahini

Print Recipe Pin Recipe

Ingredients
  

  • 2 tablespoons tahini well stirred
  • 3 tablespoons fresh lemon juice plus more to serve
  • 2 large cloves garlic minced
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli cut into 1 1/2-inch florets

Instructions
 

  • Preheat oven to 450° F.
  • Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat.
  • Scatter on a sheet pan and bake for 10 minutes.
  • Serve hot for best flavor, squeezing a little extra lemon juice on top.

Yam and carrot bake.

Yam and Carrot Bake

All the focus is on the veggies with this delicious side, all that's needed is a small protein source!
Print Recipe Pin Recipe

Ingredients
  

  • 2 large ams
  • 3 large carrots
  • 1 tbsp butter
  • 1/4 cup milk
  • dash nutmeg
  • dash cinnamon

Instructions
 

  • Preheat oven 425 F.
  • Peel and cut yams and carrots into 1" chunks.Boil in salted water until soft enough to mash.
  • Drain, place in bowl and mash with potato masher (if you do not have a masher use the bottom of a cup). Mix in spices,1/2 tbsp butter, milk. Spoon into baking dish.
  • Cut remaining butter and scatter on top.
  • Bake until top is lightly crispy. ~ 10 min.

Notes

NUTRITION FACTS
Servings: 4
Serving Size: 1 cup
Total Calories 178
Carbohydrate 2.3 g
Total Fat 38 g
Protein 3 g
Fiber 6 g
Prep Time: 10
Cook Time: 30
Tips and Hints:
• You can add boiled and mashed apples to this recipe too or maple
syrup for a flavour boost.
• Serve with a protein such as roasted chicken

Grilled Brussels Sprouts with Bacon and Balsamic

Grilled Brussels Sprouts with Bacon and Balsamic

You should eat your vegetables – especially if they’re grilled, covered in bacon, and drizzled with a balsamic vinegar reduction.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1.5 lb fresh Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 1/3 cup good quality aged balsamic vinegar
  • 4 slices thick-cut bacon cooked and crumbled

Instructions
 

  • 1.Preheat oven to 400°F. If using a grill, preheat it to medium-high. Discard the outer leaves of the Brussels sprouts and trim the bottom of the stems. Slice them in half and lay them in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat.
  • 2.Place the baking sheet on the top oven rack and roast for 16-20 minutes or until nicely browned. If using a grill, place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.
  • 3.While the Brussels sprouts are roasting, place the balsamic vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for about 15 minutes or until it is thickened and lightly coats a spoon.
  • 4.Arrange the Brussels sprouts on a serving platter, drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.

Almond Crusted Roasted Cauliflower

Almond Crusted Roasted Cauliflower

Almond Crusted Roasted Cauliflower
Print Recipe Pin Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1 cup Almond meal
  • 1-3 teaspoons Garlic powder
  • 2 Eggs
  • 1 Medium head cauliflower
  • Salt to taste

Instructions
 

  • Wash the cauliflower and remove the stem.
  • Break the head into small florets.
  • Break your eggs into a medium sized bowl and whisk with a fork until well beaten.
  • Pour the almond meal into another medium sized bowl and stir in the garlic powder.
  • Set up an assembly line.
  • Dip the florets into the egg, being sure to coat them well.
  • Then roll in the almond meal and place on a parchment lined cookie sheet for baking.
  • Bake at 350 F for about 1 hour.
  • Allow to cool for a bit before serving.

Notes

Depending on the size of your cauliflower, you may need a little more or a little less of the eggs and almonds. Play it by ear, this recipe is pretty versatile. Also note that while this recipe is a bit high in fat, it’s all from good sources of fat. Simply adjust your eating plan accordingly for the day.
Thanks to thegraciouspantry.com for this deliciousness!