Vegetable Side Recipes

Purple Sprouting Broccoli with Garlic and Sesame

Purple Sprouting Broccoli in the field

Purple broccoli is only a few more days away!

1 bunch Nash’s purple sprouting broccoli
2 Tbsp. safflower or sunflower oil
2 Tbsp. toasted sesame oil
5 garlic cloves, peeled and very finely sliced
1 Tbsp. toasted sesame seeds

Trim off any hard ends from the broccoli stalks, as well as any very coarse leaves. Bring a large quantity of salted water to a boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.

Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil. Serve immediately with the sesame seeds sprinkled over the top.

We thank bbcgoodfood.com for this recipe.

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Roasted Brown Butter Honey Garlic Carrots

Sweet, sweet carrots!

2 pounds large carrots, cut into 2 inch pieces
½ cup butter
3 Tbsp. honey
2 garlic cloves, chopped
Salt and pepper
Parsley or cilantro, chopped for garnish

Preheat oven to 425°F. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.

In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.

Bake for 15-20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley or cilantro. Serve immediately.

Recipe from therecipecritic.com.

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Honey-Roasted Rainbow Carrots

rainbow carrots

So many carroty colors!

1 lb. rainbow carrots, cut into 3-inch pieces. Cut fatter carrots in half lengthwise
1 Tbsp. honey, melted
2 tsp. extra virgin olive oil
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
A few pinches of pepper
Dried thyme

Preheat oven to 425F. Place ingredients except thyme in a bowl and stir well to coat carrots evenly. Place in rimmed baking sheet in one layer and bake for 25-30 minutes until tender. Turn halfway through. Remove from oven and sprinkle with thyme.

We thank lizshealthytable.com for this recipe.

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Roasted Sunchoke Salad

sunchokes handful⅓ cup fresh or thawed frozen blueberries
1 small clove garlic
1 sliver ginger (equal to the size of the garlic clove)
2 Tbsp. balsamic vinegar
½ cup oil
¼ tsp. salt, divided
4 to 5 sunchokes, cleaned and sliced into ½-inch strips
1 Tbsp. olive oil
1 bunch spinach, thinly shredded
8 ounces feta cheese, thinly sliced

Place blueberries, garlic and ginger in a food processor and process until liquified. While the food processor is still running, slowly add in the vinegar and ½ cup oil. Transfer to a mason jar, add ⅛ teaspoon salt, and shake to combine.

Preheat oven to 375° F. Place sunchoke slices in a pan, drizzle with olive oil and sprinkle with remaining salt. Cover and bake for 25 to 30 minutes, or until sunchokes are tender enough to easily be pierced with a fork. Allow sunchokes to cool.

Prepare plates with spinach shreds. Place 4 to 5 sunchoke slices on top of each spinach bed. Place sliced feta on top of sunchoke slices and drizzle with blueberry vinaigrette.

Original recipe by Virginia Newman , RDN.

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Baked Parsnip Fries

Parsnips on a bed of kale2 1/2 pounds parsnips and/or carrots, peeled, cut into about 3” strips
1 Tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 Tbsp. olive oil
Salt and freshly ground pepper
1/2 tsp. ground cumin, more to taste

Preheat oven to 450°F. Mix parsnips/carrots, chopped rosemary, garlic, and oil in a large bowl. Season with salt and pepper and toss to coat. Spread out in a single layer on a rimmed baking sheet. Scatter rosemary sprigs over.

Roast for 10 minutes; turn and roast until parsnips/carrots are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle with cumin. Season to taste with salt, pepper, and more cumin, if desired.

We thank Epicurious.com for this recipe.

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Grilled Baby Bok Choy with Miso Butter

Line of 3 Red Baby Bok Choy

Enjoy the rich colors and gorgeous patterns on this fall’s crop of red baby bok choy!

3/4 lbs. red baby bok choy (about 3 heads)
1.5 Tbsp. softened unsalted butter
1.5 Tbsp. white or yellow miso paste
1 Tbsp. olive oil
1 tsp. freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper to taste

Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry. Mix butter and miso with a fork until well combined. Set aside.

Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl.

Using your hands (or a fork), coat the stalks with the miso butter. Arrange on the grill. Use a grill screen to keep them from falling through the gaps. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.

Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

We thank epicurious.com for this recipe.

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Roasted Baby Bok Choy

Bok Choy

Ever look at red baby bok choy from above?

4 heads baby bok choy, trimmed, leaves separated
4 tsp. canola oil
1 clove garlic, minced
¼ tsp. kosher salt
½ tsp. freshly grated lemon zest
1 Tbsp. lemon juice
1½ tsp. chopped fresh tarragon or ¾ tsp. dried
1 tsp. mirin (see note below)
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

NOTE: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in an Asian store or in the Asian section of a market. An equal portion of sherry or white wine with a pinch of sugar may be substituted. .

We thank eatingwell.com for this recipe.

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Creamy Brussels Bake

Brussels sprouts

Brussels are BACK!

3 Tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup grated sharp white cheddar
1/2 cup Gruyère
1/2 cup cooked bacon crumbles

Preheat oven to 375°F. In a large oven-safe skillet over medium heat, melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Remove from heat and drizzle with cream, then top with cheddar, Gruyère, and bacon. Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute.)

We thank delish.com for this recipe.

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Quick & Easy Ginger Garlic Sautéed Savoy Cabbage

Savoy cabbage

Make sure to not overcook savoy cabbage, as it is more delicate than other cabbage varieties.

This is a great way to add a warm and delicious crunch to your fall side dish rotations.

1 head savoy cabbage
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. minced garlic
1 ¼ Tbsp. ginger, minced
1 lime, juiced

Heat wok or large skillet medium heat. Add cabbage and stir-fry until it just starts to wilt (do NOT overcook). Add garlic, ginger, tamari and cook 1 minute. Drizzle with lime juice and serve.

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French-Style Ratatouille

basil in a basket

Imagine the scent of fresh basil.

1 large eggplant
1 medium yellow onion
2 small bell peppers
3 medium zucchini
2 large tomatoes
Olive oil
2 cloves garlic
1 bay leaf
2 whole sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper

Chop eggplant into bite-sized cubes. Transfer to a strainer set over a bowl and toss with teaspoon salt. Let sit awhile.

Dice onions and roughly chop peppers, zucchinis, and tomatoes into bite-sized pieces. Mince garlic. Vegetables will be cooked in batches, so keep each in a separate bowl.

Warm a teaspoon olive oil in large pot over medium-high heat. Add onions and generous pinch salt. Sauté until onions have softened and are beginning to brown, about 10 minutes. Add peppers and continue cooking until soft, another 5 minutes. Transfer to a clean bowl.

Add another teaspoon of oil to pot and sauté zucchini with generous pinch of salt until softened and beginning to brown, about 5 minutes. Add to onions and peppers.

Rinse eggplant under running water and squeeze cubes gently to remove as much moisture as possible. Warm two teaspoons oil in pan and sauté until softened and beginning to turn translucent, about 10 minutes. Add to other vegetables.

During cooking, a brown glaze will gradually build in the pan. Dissolve glaze between batches by pouring 1/4 cup water or red wine into pan and scraping up glaze. Pour deglazing liquid into veggie bowl.

Warm another teaspoon olive oil and sauté garlic until fragrant, about 1 minute. Add tomatoes, bay leaf, and thyme. As tomato juices begin to bubble, scrape up brown glaze.

Add all vegetables back into pan and stir until evenly mixed. Bring to a simmer, then turn down to low. Stir occasionally for at least 20 minutes or up to 1 1/2 hours. Longer cooking time will break vegetables down into a silky stew.

Remove bay leaf and thyme sprigs and stir in basil. Sprinkle extra basil and a glug of good olive oil over each bowl as you serve.

Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warm.

We thank thekitchn.com for this recipe.

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