Side Dishes

Delicious & Zero fuss green beans

Outsmart the picky eaters and the kiddos in your family by serving them this delicious, tender & sweet green bean recipe. They are made with my all-time favorites bacon and brown sugar. It’s so incredibly flavorful and makes the perfect side dish, especially for holiday meals.



2 lbs fresh green beans, ends trimmed

4-6 strips bacon, chopped (may sub turkey bacon)

⅔ C brown sugar

2 Tbsp dijon mustard

1 Tbsp minced garlic

1/2 tsp salt

1/2 tsp pepper


1. Toss beans into a large pot and cover beans with water. Cover pot and bring to a boil over high heat. Boil until beans are tender, but not soggy (they are going to get cooked a bit longer later on so you don’t want them overcooked at this point, just to the point they can be easily pierced with a fork). Carefully pour the beans into a colander to let the water drain and rinse the beans in cold water. Set aside.

2. In a skillet, cook bacon over medium-high heat for six-eight minutes until fully cooked but not yet crispy. Next add the brown sugar, dijon mustard, and garlic to the pan and stir until all ingredients are combined. Add green beans and continue to stir until sauce is bubbly and green beans are thoroughly coated in the sauce four-six minutes. Season with salt and pepper to taste and serve hot.

Source Creme De La Crumb


Roasted broccoli & savory mustard sauce

Crispy roasted broccoli with a creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. It’s naturally dairy-free.

Roasted Broccoli with Creamy Mustard Sauce


For the sauce (makes 1 1/4 cups):

1 C. raw unsalted cashews

1/2 C. water

1/4 C. fresh lemon juice

2 Tbsp. extra-virgin olive oil

2 Tbsp French’s Dijon mustard

1 tsp Bragg’s apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. red pepper flakes

For the broccoli:

1 lb broccoli

3 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

1/8 tsp. freshly ground black

2 Tbsp. finely chopped fresh garlic

1/2 C. sliced raw almonds

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. finely grated lemon zest,


1. Soak the cashews for the sauce: Soak the cashews for two hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for ten minutes, then drain.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside.

2. Roast the broccoli: Toss the broccoli with two tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for ten to fifteen minutes or until tender and slightly crispy.

3. While the broccoli is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for thirty to sixty seconds until smooth and creamy.

5. Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for one to two minutes until fragrant and just starting to brown. Add the almonds, and stir for about one minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

6. Top the broccoli and serve: Remove the roasted broccoli from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccoli and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

Source Simply Recipes

Crispy Parmesan Brussel Sprouts

Parmesan Crusted Brussels Sprouts


1 lb. Brussels sprouts, trimmed and halved

1/2 C. flour

3 Eggs, beaten

3/4 C. Progresso bread crumbs

1 C. freshly grated Parmesan cheese

2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne

Caesar dressing, for dipping (optional)


Preheat your oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.

1. Pour flour into a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.

2. Working in batches, use a spoon to toss brussels sprouts in the flour until fully coated then dunk in the eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about twenty five minutes. Serve immediately with caesar dressing, if using.

Source Delish

Sugar & Spice Roasted Sweet Potatoes

I found a bunch of chopped up sweet potatoes in my fridge from Thanksgiving that I knew I had to cook before they went bad. So I looked up on my go-to website Pinterest to look for an easy and tasty sweet potato recipe.

Not surprisingly it didn’t take me long to find one. I spotted this Brown Sugar Roasted Sweet Potato recipe. They are roasted with brown sugar, cinnamon, butter, and a little cayenne pepper for a kick. It’s the perfect side dish recipe for supper or Christmas gatherings. Easy to throw together and delicious!

Brown Sugar Roasted Sweet Potatoes


4 Tbsp unsalted butter melted

2 Tbsp light brown sugar packed

1/2 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp cayenne pepper

2 large sweet potatoes peeled and cut into 1/2 inch cubes


Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.

1. Melt the butter in a microwave safe bowl. Combine the brown sugar, cinnamon, salt, and cayenne pepper into the butter.

3. Spread the potatoes on the lined baking sheet.  Toss with the butter mixture until the potatoes are completely coated.  Bake for twenty -twenty-five minutes, stirring once halfway through cooking.

Source Wine and Glue

All year around veggie casserole

I understand that this Tomato and Zucchini Casserole is not much of a fall recipe. But what inspired me to cook this dish is that it’s not only a healthy casserole, but it also has the Christmas colors red and green.

So overall I am going to have to say that this veggie casserole is packed full of fresh flavors of not just summer but also for any season of the year. It’s an excellent way to use up extra garden veggies. Topped with a crispy Parmesan and bread crumb topping, this side dish is a welcome addition to any meal.

Tomato and Zucchini Casserole


2 Tbsp olive oil

2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)

1/2 tsp salt

1/4 tsp pepper

2 tsp finely chopped garlic

1 C grape tomatoes, halved

1/4 C chopped fresh basil leaves

1 C shredded Italian cheese blend (4 oz)

1/2 C Progresso™ Italian style panko crispy bread crumbs

1/4 C shredded Parmesan cheese

Additional chopped fresh basil leaves, optional


Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray.

1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook seven to ten minutes, stirring frequently, until crisp tender. Stir in garlic; cook thirty to sixty seconds or until fragrant. Remove from heat.

3. Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend. In small bowl, mix bread crumbs, Parmesan cheese and remaining one tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake thirty to thirty five minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

Source Pillsbury

No stovetop required green beans

Give yourself and your stovetop a day off by making these easy and delicious green beans on the counter top in your slow cooker! This is an excellent dish to prepare for the upcoming holidays.

Crockpot Green Beans


1 medium yellow onion diced

2 cloves garlic minced

1 Tbsp olive oil

2 lbs fresh green beans or frozen, washed and trimmed if using fresh

1 (14.5 oz) chicken broth canned

Salt & Pepper, to taste


1. In a medium saucepan over medium-high heat saute the onions and garlic in the butter. Saute onions and garlic in butter until the onions turn translucent. About seven to ten minutes.

2. In the bottom of a 4-quart or larger slow cooker, add the green beans, sauteed onions and garlic and the chicken broth. Cover and cook on LOW for four to five hours. Season with salt and pepper to taste and enjoy!

Source Crockpot Ladies

Sautéed Mushrooms & Galore

Sautéed Mushrooms, Squash and Zucchini


1 zucchini, diced

1 squash, diced

½ C mushrooms, sliced or diced

3 Tbsp olive oil

2 tsp black pepper

2½ tsp McCormick Southwest Seasoning


1. In a large size mixing bowl combine together the olive oil, pepper and McCormick Southwest Seasoning until well blended. Add veggies and toss until all veggies are coated.

2. Heat medium size non-stick skillet over medium-high heat. Add veggies and sauteed five-seven minutes; be sure to stir often,

3. Once veggies are tender crisp turn heat off. Let sit for two-three minutes.

4. Serve and enjoy!

Source Stock Pilling Moms

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