(Closed) Need a vegetable dish

posted 6 years ago in Cooking
Post # 3
3968 posts
Honey bee
  • Wedding: September 2014

@star_dust:  wow! I’m not sure how well it’d go, but I love carrots with butter combined with maple syrup. 

Post # 4
277 posts
Helper bee
  • Wedding: September 2014

My favorite veggie side dish is brussels sprouts.  Cut them in half and put them in a frying pan with olive oil and butter.  Cover them with tin foil and cook until they’re almost cooked and are crispy/brown on one side.  Flip them over and pour the juice of a lemon or two over them, and season with salt and pepper.  Cook a couple minutes more and you’re done.  They are sooooo good.

Post # 6
1463 posts
Bumble bee
  • Wedding: May 2012

@star_dust:  One of my favorite sidedishes is roasted asparagus. Cut off the bottom ends, toss with olive oil, salt and pepper, bake for 15 minutes or so at 350, and enjoy 🙂

Post # 7
46597 posts
Honey Beekeeper
  • Wedding: November 1999

I would do something green. The chicken and eggplant both will have an orange or red appearance so green -like the brussel sprouts- YUM- will be a nice contrast.

Post # 8
6221 posts
Bee Keeper
  • Wedding: August 2013 - The Liberty House

@MsCarabiner:  I was going to say roasted asparagus too!

Post # 9
1813 posts
Buzzing bee
  • Wedding: February 2012

@star_dust:  I made a really simple vegetable dish the other week for a dinner party, here’s the recipe:

Roasted Red Peppers with Almonds and Honey.

Red Peppers (Florentine peppers are great

Sliced Almonds


Olive oil

2 Cloves of Garlic thinly sliced

Salt and Pepper

Roast peppers until they’re black and put them in a plastic bag and tie it shut.  Leave for 30 minutes.  Peel the blackened skin off – leaving just the flesh, chop into bite size chunks and set aside.

Heat olive oil in a pan and throw in the sliced garlic, fry gently until they start going golden, throw in the sliced almonds and fry until everything has taken on a nice golden colour.

Add the honey, salt and pepper and let it heat through – don’t boil it – pour over the peppers and serve.

This can be made in advance and stored for a couple of days in the fridge, just gently heat it up in a pan before serving.

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