What sides are for dinner?

posted 6 months ago in The Lounge
Post # 2
3083 posts
Sugar bee
  • Wedding: January 2021

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
2921 posts
Sugar bee
  • Wedding: November 2018

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 # 5
671 posts
Busy bee
  • Wedding: January 2016

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
815 posts
Busy bee
  • Wedding: June 2017

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
6839 posts
Busy Beekeeper

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
259 posts
Helper bee
  • Wedding: September 2016

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
259 posts
Helper bee
  • Wedding: September 2016

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 # 11
5960 posts
Bee Keeper
  • Wedding: February 1997

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
9280 posts
Buzzing Beekeeper
  • Wedding: August 2016

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
1297 posts
Bumble bee

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
1252 posts
Bumble bee

buzzerbeater :  add some quinoa or barley to your veggie sides for extra protein and fiber. 

Post # 15
85 posts
Worker bee
  • Wedding: November 2016

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.

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