Side Dishes

Sauteed Green Beans with Garlicky butter

Sauteed Green Beans

Ingredients

1 lb fresh green beans (washed, ends trimmed)

1/4 C. water

2 Tbsp. unsalted butter (see *)


4 cloves garlic (minced)

1/2 tsp. flaky sea salt (see **)

Directions

1. Add green beans and water to a 12-inch pan and cover with a lid. Bring to a simmer, reduce heat and keep at a simmer for three minutes. Remove the lid. If all water has evaporated, add butter and garlic right away. If there is still liquid in the pan, simmer uncovered for 1 minute to evaporate it off.

2. Make a space in the middle of the green beans. Add the butter and garlic and allow garlic to cook in the butter for at least 1 minute, or until starting to turn golden. Toss beans in garlic and butter. Sprinkle with flaky sea salt.

Source Sweet Peas and Saffron

Sweet and savory Brussels sprouts

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1.5 lbs fresh or frozen Brussels sprouts see note

3 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp balsamic vinegar

2 tsp honey

Directions

1. Preheat oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.

3. Arrange the Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.

4. Roast Brussels sprouts for eighteen -twenty minutes or until you see browned caramelized edges. Remove from oven.

5. In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.

Source Crunchy Creamy Sweet

Garlic-Parm Zucchini Sauté

Garlic-Parm Zucchini Sauté

INGREDIENTS

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

3 large zucchini, cut into rounds

1/2 tsp. dried oregano

1/2 tsp. Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

1/4 c. freshly grated Parmesan

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, approximately thirty seconds. Add zucchini and oregano. Cook until zucchini is tender, about ten minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.

Source Delish

Sauteed Brussels Sprouts with Garlic and Parmesan

Sauteed Brussels Sprouts with Garlic and Parmesan

The most fabulous quick and easy Sauteed Brussels Sprouts recipe with garlic and parmesan. These tender Brussels sprouts are delicious plain, or with a balsamic drizzle.

Sauteed Brussels Sprouts Recipe with Garlic and Parmesan

Ingredients

1 1/2 lbs. Brussels sprouts

2 Tbsp. olive oil

1 tsp. salt

1/4 tsp. black pepper

2 Tbsp butter

2 tsp. minced garlic

1/4 C. grated parmesan cheese

Directions

1. Heat olive oil in a large skillet over medium heat. Toss the Brussels sprouts and toss to coat. Spice up with salt and pepper. Cook, undisturbed, for approximately six-eight minutes, then stir and cook another six-eight minutes until Brussels sprouts are fork-tender.

2. Add butter and garlic to the pan. Stir until butter is fully melted and garlic is fragrant. Stir in parmesan cheese. Cook one-two minutes longer. Serve immediately.

Source Creme De La Crumb

Keto Oven Roasted Broccoli

Oven Roasted Broccoli

INGREDIENTS

1 1/2 lbs broccoli florets

4 Tbsp. water

1/2 tsp. salt

1/2 tsp. garlic powder

1 C. shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Line a 9×13 baking sheet with either parchment paper or foil. Set aside.

2. Steam broccoli lightly by placing it in a large bowl with a couple of tablespoons of water.  Microwave for about four minutes. The broccoli does not need to have cooked all of the way through. 

3. Place broccoli on a baking sheet that has been lined with either parchment paper or foil.  Bunch up the broccoli close together. This way the cheese will stay on the broccoli and not the pan. Season broccoli with salt and garlic powder. Bake for about fifteen minutes or until the cheese melts.  

Source Copy Kat

A newbie’s guide to sautéing asparagus

Pan Sauteed Asparagus with Balsamic Vinegar

Ingredients

1 bunch Asparagus fresh

1 Tbsp. Olive Oil

3 cloves garlic, minced

2 Tbsp. Balsamic Vinegar

1/4 Tsp. Black Pepper

Lemon Juice optional, to serve

Directions

1. Rinse your asparagus spears to get rid of trapped dirt. Pat them dry or else the water will jump in the pan during the cooking process. Trim off the tough woody and fibrous asparagus ends.

2. Heat up a medium sized skillet and keep on medium heat with the olive oil and place your asparagus into the pan. Next, drizzle the balsamic vinegar over the asparagus spears in the pan and season with black pepper

3. Sautee your asparagus for approximately five minutes or until they are cooked. Shake the pan occasionally. The asparagus should still have some texture and should not be soggy and lifeless. Drizzle Lemon Juice over the asparagus just before serving them still hot.

Source Masala Herb

Cheesy Goodness Brussel Sprouts

Cheesy Garlic Brussels Sprouts with a variety of different melted cheese is the best side dish to any meal! Low Carb, Keto AND the excellent way to get your veggies in! Even non-sprouts fans will ENJOY this recipe! Tastes so amazing that the whole family gets behind this one.

Cheesy Garlic Brussel Sprouts

Ingredients

24 oz (700 g) brussels sprouts trimmed and cut in half lengthways

2-3 Tbsp. olive oil

2 Tbsp. unsalted butter

6 cloves garlic, minced (1 tablespoon)

3/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1 1/2 C. shredded cheese (I used mild cheddar)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Set aside.

2. Heat oil in pan over medium-high heat until hot. Toss in sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (approximately six-eight minutes). Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about thirty seconds), stirring through the sprouts.

3. Transfer sprouts to the prepared baking sheet in a single layer. Bake for eight-ten minutes, or until just fork tender.
Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden approximately four-five minutes.
Adjust salt and pepper, if needed. Serve immediately

Court’s Cooking Notes

FOR OVEN ONLY METHOD:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 

2. Arrange sprouts on baking sheet in a single layer. Set aside.

3. In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.

4. Bake for twenty – twenty-five minutes until vibrant and just fork tender.

5. Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately

Source Cafe Delites

Semi-healthy Roasted Red Potatoes

Garlic Parmesan Roasted Red Potatoes

ingredients:

14 small red potatoes

3 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. Italian seasoning

1/4 C. grated parmesan

Directions

1. Preheat oven to 375 degrees. Lightly grease a 9×13 baking pan. Set aside.

2. In a large bowl, combine the potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

3. Spread potatoes in a single layer onto the previously prepared baking pan. Bake, uncovered, for forty five – fifty minutes or until they are tender.

Source Plain Chicken

Television Series Inspired Recipe

There is this television series that I enjoy called “Victoria” it is based on a true story about the life of Victoria who was the Queen of England from 1876 until her death in 1901. In one of the scenes in the show, she was currently pregnant and had been traveling. The very tired Queen just arrived at her house when announced to her Kitchen staff that she wanted bacon and green peas. It was so funny! The people working in the kitchen immediately started cooking.

Anyway back to the recipe.

Well, I’m not exactly sharing with you today on how to make bacon and green peas but it inspired me to prepare a green bean and bacon recipe. This green bean with bacon was reasonably quick, easy and delicious. I helped myself to three servings. It was so good!

Green beans and bacon

Ingredients

2 lbs. fresh green beans, washed and trimmed

1 pkg bacon, cooked, chopped

Water

3 Tbsp. Butter, unsalted

Pepper, to taste

Directions

1. Toss green beans into a large pot and fill it up with water till the beans are covered. Place the pot on the stove and turn it on to medium-high heat. Cook them for approximately twenty minutes or until they are tender. Drain. Return the beans to the pot.

2. Cook the bacon as directed on the package and chop it up into pieces. Stir together the bacon and the melted butter into the green beans and mix well.

Source InJenious Life

Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

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