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Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.
Side Dish Recipes will be posted here.
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Parmesan roasted carrots
4-5 cups baby carrots
1/4 cup olive oil
4 cloves (2 teaspoons) minced garlic
3 Tablespoons grated parmesan cheese
1 to 2 Tablespoons panko bread crumbs, optional
3/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper, more to taste
Chopped parsley, optional
Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
Bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.
Roasting the carrots really brings out the sweetness - roasting any vegetable really is the best way to go - IMHO!!!!
Roasted Asparagus with Balsamic Browned Butter Sauce
It won’t taste like it, but this is really a pretty healthy recipe!!!
2 T Butter
2 tsp Soy Sauce
1 tsp Balsamic Vinegar
1 bunch of asparagus, woody parts of stems broken off
Salt and Pepper
Rinse and pat dry asparagus. Holding each stalk at each end, bend and snap - so that bottom woody end breaks off. The asparagus will typically “want” to break around the right spot. Discard the woody pieces.
Spritz a cookie sheet with cooking spray and lay the aspargus out in a single layer - touching is fine. Spritz again with cooking spray and sprinkle lightly with salt and pepper.
Roast for 12 minutes at 400 degrees.
During latter half of its being in the oven, make the sauce.
In a small sauce pan, melt the butter over medium heat. Swirl the pan a bit - don’t stir - doing this every so often until starts to brown and smells very fragrant. Remove from heat. Pour in vinegar and soy - this will sizzle like crazy - just stir it in.
Pour sauce over asparagus - right on the cookie sheet - as soon as you pull it from the oven and serve immediately.
Roasting gives the asparagus a wonderful nutty flavor - that and the sauce and you will see why this is the ONLY way we make asparagus in our house!!!!
Roasted Butternut Squash with Kale and Almond Pecan Parmesan
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley or 1 T dried
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt (Kosher salt works well too - if using table salt reduce to ¼ tsp)
1 cup de-stemmed and roughly chopped Lacinato kale (you can omit this if desired or you can’t find)
Almond Pecan Parmesan
1/4 cup slivered almonds
1/4 cup pecans
1 tbsp Parmesan Cheese (grated from the can)
1/8th tsp fine grain sea salt (Kosher fine, Table Salt I would just use a pinch)
2-3 tsp extra virgin olive oil
1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and stir the parmesan mixture gently into the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!
This. Is. HEAVEN on a plate! #truth
Broccoli Rice Casserole
· 1 pkg. frozen chopped broccoli
· ½ cup uncooked regular rice
· 1/3 cup chopped onion
· 1/3 cup chopped celery
· 2 tablespoons butter or margarine
· ½ cup Cheez Whiz (I use grated cheddar cheese)
· 1 can cream of mushroom soup
· ¼ cup slivered almonds
· ½ cup sliced mushrooms
Cook rice in boiling, salted water until almost done. Cook broccoli according to package until almost done.
Sauté onions and celery in butter till tender. Add cheese and soup. Heat until cheese is melted. Add other ingredients. Put in a buttered casserole and bake uncovered 30 minutes at 350 degrees.