Post # 1
I’ve seen a lot of threads about recipes for main dishes/dinner but I want to know about your recipes for sides? Preferably healthy side dishes. We try to eat pretty healthy but no specific dietary restrictions or anything like that. I feel like I’m getting sick of the pan or oven roasted veggies with salt, pepper, and olive oil drizzled over it. I need to mix it up some but I just don’t know what else to do AND keep it healthy at the same time.
Post # 2
If you want to up your roasted veggies game, I’d recommend befombec friends with garlic and sage. So yum.
I like to mix up my veggies too. Do squash one evening, maybe a mix of tubers another, etc.
You can also look into different types of salads rather than always roasting or frying veggies. Bean and corn salads are delicious. So are salads featuring roast beets and spinach.
Post # 3
We really like broccoli with garlic and a tiny bit of soy sauce and honey or honey roasted carrots! My favorite sides are comfort foods so probably not what you are looking for but homemade dressing, real mac and cheese, and variants of dinner rolls are staples in our household.
Post # 4
I really like sautated kale with garlic. https://www.foodandwine.com/recipes/sauteed-kale-with-garlic-and-olive-oil.
Roasted asparagus with balsamic vinegar or soy sauce.
I don’t really make sides, but sometimes a salad before dinner.
Post # 5
I’m in the same relative rut of roasting vegetables. I like them though. Saute and stir fry are also quick and easy options. I don’t exactly have recipes. Sauteed kale and sweet potatoes (I like a bit of vinegar or worchestershire) is a nice side. Sauteed baby bok choy (ginger, green onion, soy), green beans (garlic, lemon, and almonds), cabbage (rice wine vinegar, soy, chili oil, sesame seeds), or asparagus is always delicious. We do a lot of bibimbap which is generally a bunch of sauteed vegetables included. If you have tomatoes, throwing them in a pan with garlic, onion, some herbs and assorted vegetables (zucchini, green beans, etc.) is always a good time.
Post # 6
I love roasted veggies, but I do agree that I tire of them.
Sauteed kale, mashed cauliflower, brussels with bacon are some of my favs.
Post # 7
buzzerbeater : I like to make a salad of just cucumbers, tomatoes,and avocado a lot. We are also big on roasted veggies and creamed spinach. Otherwise we have one pot/pan meals so the veggies are in with the main grain or meat.
Post # 8
I love to make a salad of butter lettuce, a couple of pieces of prosciutto (crisp it up first), chopped heart of palm, and green onion. I make a vinagarette of olive oil, balsalmic, Dijon mustard, salt and pepper and toss. Yum. It goes with everything.
Wilted spinach is also really good and easy: heat olive oil in a sauté pan, add some garlic, add a giant bunch of spinach and sauté it until it wilts down; toss with Parmesan
Post # 9
Oh! I make this alllll of the time for my lunch, but I suppose you could use it as a side dish for a grilled chicken breast or any other protein:
It is is the best thing ever. Spinach is a good sub for kale in this, too.
Post # 10
Thanks for the ideas! I think incorporating kale and spinach more would help I use them for soup but rarely just as a side. I’ve always looked a good cucumber and tomato salad with vinegar but D H doesn’t like tomatoes (bummer because I LOVE them).
Post # 11
I agree that cold salads (either incorporating lettuce or not; just veggies, like cucumber and onion together, make a great salad), mashed veggies other than potatoes, sweet potato fries, stir fries, or even creamed vegetables are a great way to create variety. Roasted veggies are fantastic, but can get tedious after a while. Grilling is also a great alternative. Grilled zucchini planks are a fave in our house.
Post # 12
I love to sauté brussel sprouts with a bit of bacon. My husband loves it too. Also, grilled zucchini with a bit of salt sprinkled on top is delicious.
Post # 13
Cold salads are what I pair w dinner most often since I tend to do one pot dishes that include a protein/veg. Tomato-cucumber is always a fav, cucumber-radish when tomatoes are out of season. Arugula w beets, apple, goat cheese, nuts.. Fennel-citrus-olive salad. Corn & tomato salads are a treat in the summer as is watermelon-feta.
On occassions I do cook a protein main & need sides to go with I usually can’t be fussed with anything too time consuming or tricky. Green bean almandine is kind of old fashioned but still good & very quick/easy. Diced zucchini, onion & grape tomatoes sauté. Wilted spinach or chard. Charred cabbage. Spring vegetable sauté. Grilled squash & eggplant planks. As much as I love roasted vegetables I haven’t been in the habit of making them lately I’m just realizing.
Post # 14
buzzerbeater : add some quinoa or barley to your veggie sides for extra protein and fiber.
Post # 15
Can relate since I did pan roasted veggies for years. I’ve been switching it up so it doesn’t get so expected.
Lately I’ve been making the veggie the main dish. Butternut squash soup (carrots, onion, garlic in there) and whole wheat penne with basil pesto, I’ll make an chinese imitation stir fry with whole wheat pasta, add bok choy, coconut aminos and honey in there, etc. We had a cold salad side last night with homemade dressing which was good. Even broccoli and cheese soup. Tomorrow though we’re having collard greens just cooked as a side with chicken schnitzal and fingerling potatoes. I’d switch up the flavors, see if there are different veggies you can incorporate that you don’t normally have and reverse the vegetables into the main dish for a change.