Roasted Dijon Carrots and Apples

Savory sweet carrots, melty apples all in a perfectly tangy maple Dijon sauce.

Ingredients:

8 large carrots (2 lbs) cut in 1/4" thick slices

4 large firm apples (1 lb) cut in 1/2" wedges (use Honeycrisp or Granny Smith)

2 onions, diced

1 1/2 tbsp minced garlic

1/2 cup olive oil

1/2 cup maple syrup

5 tbsps Dijon mustard

1 tsp salt

1 tsp pepper

2 tsps fresh thyme leaves 

Whisk the olive oil, maple syrup, Dijon, salt, pepper and thyme together. Add the carrots, apples, onion and garlic and toss to coat. Roast in a 425°F oven covered with foil for 10 minutes, then uncover for 15 minutes. Toss then return to the oven for another 10-15 minutes or until carrots are cooked to your liking. Easily made ahead. Just make it and refrigerate for up to 3 days. Reheat in a 350°F for 10-15 minutes. Serves 12

Adapted from: alternativedish.com

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Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Balsamic Brussels Sprouts

Perfectly caramelized and crunchy Brussels sprouts! And if some leaves come off when halving the sprouts roast them too. They make yummy, crispy Brussels sprouts chips!

Ingredients:

1 lb brussels sprouts, trimmed and halved

2 tbsps olive oil

2 tbsps balsamic vinegar

1 tbsp maple syrup

1 tsp garlic powder

2 pinches red pepper flakes

salt and pepper to taste

fresh basil and balsamic glaze to garnish

Preheat oven to 425°F. Toss everything together and spread evenly on a parchment lined baking sheet, don't crowd them. Then reduce heat to 400°F and roast 20-25 minutes turning the sprouts over halfway through the cooking time. Garnish with fresh basil and a drizzle of balsamic glaze.

Serves 4

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Sautéed Asparagus and Mushrooms

A perfect light and flavourful spring side dish!  The addition of tahini gives it an earthy pungency, but if you prefer to not add tahini just increase the olive oil by 1 teaspoon.

Ingredients:

1/2 lb asparagus, cut in 2" lengths

1/2 lb mushrooms, sliced

1 tsp olive oil

2 tsps minced garlic

1 tsp tahini

1 tsp soy sauce

salt and pepper to taste

1/4 cup vegetable or chicken broth 

In a large skillet heat oil and tahini to medium heat. Add asparagus and sauté 4 minutes. Add the broth and heat for 2 minutes then add the mushrooms and soy. Sauté an additional 5 minutes before adding the garlic, salt and pepper for 1 more minute.

Serves 2-4

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Easy Roasted Mixed Vegetables

These easy and healthy roasted mixed vegetables are tender, crisp and packed with flavour!

Ingredients:

1 zucchini, cut in 1/2" half moons

2 bell peppers, cut in 1" squares

4 oz white mushrooms, cut in quarters

2 medium red onions, cut in 1" wedges (6 wedges each onion)

2 carrots, thinly sliced

2 cups broccoli florets

2 cups cauliflower florets

3 oz olive oil

1 tsp dry oregano

1 tsp dry basil

2 pinches fennel seed

1 tsp garlic powder

salt and pepper to taste

lemon to serve

Toss everything together and place on a rimmed pan, large enough to have everything almost single layered. Roast in a 400°F oven for 25 minutes tossing halfway. And serve with lemon wedges for an extra pop of flavour! 

This may be made ahead of time and reheated at about 350°F for 10-15 minutes.

Serves 8

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Mushroom Cauliflower Rice

Naturally gluten free, cauliflower rice is a great replacement for white rice and it's also low in carbs.

Ingredients:

 1 1/2 cups sliced mushrooms

2 tbsps butter, divided

1 tbsp olive oil

2 tsps minced garlic

1/2 tsp thyme

1/2 tsp dry minced onion

salt and pepper to taste

2 cups cauliflower rice

Heat 1 tbsp butter and 1 tbsp olive oil to medium high heat in a skillet. Add the mushrooms and sauté 3-4 minutes until golden. Add the garlic until fragrant, about 30 seconds. Add 1 tbsp butter to the pan and on medium low add the cauliflower rice, thyme, minced onion, salt and pepper. Heat through for 3-4 minutes.

Serves 2

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Lemon Roasted Cauliflower

Tender crisp slightly charred cauliflower florets with zippy lemon to wake up your taste buds!

Ingredients:

4 cups cauliflower florets

4 tbsps olive oil, divided

1 tsp dry oregano

1 tsp garlic powder

1/2 tsp dry minced onion

zest of 1 lemon

juice of 1/2 a lemon

salt and pepper to taste

1/4 cup crumbled feta

fresh chopped basil and/or mint

 

Toss the cauliflower with 2 tbsps olive oil. Place on a lined baking sheet and sprinkle with oregano, garlic powder, minced onion and lemon zest. Roast at 425°F for 25 minutes turning over halfway.

Toss with lemon juice and 2 tbsps olive oil, then sprinkle with feta, salt, pepper and fresh chopped herbs.

This may be served warm or at room temperature.

Serves 4

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Garden Beans and Red Pepper with Walnut Gremolata and Feta

Beans are usually boiled leaving them a little bland but roasting them brings out their hidden flavour. That slight char with the flavoursome gremolata makes this an elegant little side dish.

Ingredients:

1/4 lb yellow and/or green beans, trimmed

2 tsps olive oil

salt and pepper to taste

1/2 red pepper, cut in strips

1 tbsp chopped walnuts

1 tbsp fresh chopped parsley

1 tsp lemon zest

1-2 tbsps crumbled feta

1 tsp lemon juice

Toss the beans and red pepper with olive oil and place on a baking sheet. Add salt and pepper then bake at 450°F for 10 minutes.

Combine the walnuts, parsley, zest, salt and pepper for the gremolata.

Once the vegetables are cooked drizzle with lemon juice then top with gremolata and crumbled feta. 

Serves 2

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Ratatouille au Gratin

This fresh summer stew uses the abundance of veggies found at the farmer's market or in your own backyard garden this time of year.

Ingredients:

4 cups cubed zucchini

3 tbsps olive oil

1 red pepper, cut in chunks

1 onion, chopped

1 large tomato, chopped

a pinch of sugar

3 tsps minced garlic

1 tsp dry thyme

1 tbsp tomato paste

2 tbsps balsamic vinegar

5 cups cubed eggplant, mostly peeled you can leave some on

2 tbsps fresh chopped basil leaves

1 tsp dry oregano

1/2 tsp dry basil

salt and pepper to taste

2 tbsps Panko

2 tbsps parmesan

1-2 tsps olive oil

1 cup shredded gruyère or mozzarella

Heat 3 tbsps olive oil in a large pan to medium high heat. Add the onion and cook 4 minutes then add the garlic for another minute. Add the eggplant and red pepper and stir occasionally on medium heat. As I said in the ingredient list, most of the eggplant was peeled but I left some thin strips. It can be peeled or not. Next add the zucchini and tomato with a pinch of sugar and cook for 10 minutes. Add the seasonings, tomato paste, balsamic and fresh basil.

Oil a 13 X 9" baking dish. Spoon in the ratatouille. Top with cheese then combine the Panko, parmesan and oil and sprinkle on top.

Bake at 350°F for 30-35 minutes.

Serves 4

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Grilled Acorn Squash

Acorn squash is labeled as a winter squash, but why should zucchini get all the summer love? Change it up with these barbecued squash slices.

Ingredients:

1 acorn squash

1-2 tbsps olive oil

salt and pepper to taste

a few drops of hot sauce and any seasonings you want like:

cumin, smoked paprika, oregano, basil, brown sugar, cinnamon

 

Wash, scoop out the seeds and slice the squash. Peel it if you like but there's no need as the skin is edible. Toss with oil and hot sauce, then seasonings and place on a 350°F grill. Cook 2 minutes on each side over direct heat, then move over to indirect heat and cover for 30-35 minutes. They are done when fork tender. 

Serves 2-3

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Braised Celery with Black Olives

Has that celery in your fridge seen better days? Braise it to raise it from sad and forgotten to a simple and savory side dish!

Ingredients:

1/2 lb celery (4 stalks with leaves)

1 tbsp butter

1 tbsp olive oil

1 tsp minced garlic

salt and pepper to taste

2 pinches red pepper flakes

1/4 cup pitted black kalamata olives

1/4 cup chicken broth

 

Using a vegetable peeler, remove the stringy bits from the celery stalks. Reserve the leaves then cut the celery diagonally into 3-4" pieces. Heat butter and oil in a pan on medium high and add the celery, salt, pepper and red pepper flakes. Cook about 4 minutes then add the garlic for 30 seconds. 

Add the broth, cover and reduce temperature to low for 5 minutes. Uncover, add the olives and cook on medium heat until liquid is reduced to lightly glaze the celery and olives, about 3-4 minutes.

Top with chopped celery leaves and serve with a roast or chops.

Serves 2

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Charred Chili Lime Cauliflower

Tender crisp cauliflower florets charred golden for a slightly nutty flavour with a hint of lime.

Ingredients:

 1 1/2 cups small cauliflower florets

1 1/2 tbsps olive oil

1 tsp lime juice

1 tsp chili powder

1/4 tsp garlic powder

salt and pepper to taste

drizzle of white truffle oil (optional)

 

Preheat air fryer to 375°F for 2 minutes. Combine everything except the truffle oil and toss in the cauliflower to coat. Place in the air fryer basket in a single layer and roast for 8-10 minutes flipping halfway or as often as needed to get slightly charred on all sides. Remove from heat and toss with truffle oil if using. It does add a nice earthy flavour!

Makes 2 servings.

Served with Air Fryer Pork Loin Roast. Here's the link to the recipe:

https://www.hotandcoldrunningmom.ca/2024/01/air-fryer-pork-loin-roast.html 

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Italian Roasted Mushrooms and Cauliflower

A variety of colourful vegetables are roasted together to make this deliciously simple side dish!

Ingredients:

1 lb button mushrooms

2 cups small cauliflower florets

2 cups cherry, grape or cocktail tomatoes 

3-4 tbsps minced garlic

2 tbsps olive oil

2 tsps dried oregano

1 tsp dried basil

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp fresh chopped parsley

 

First parboil the cauliflower florets in hot water for 2-3 minutes then plunge them into cold water and drain.

Preheat oven to 400°F and combine the olive oil, herbs, salt, pepper and garlic. Toss with the veggies and dump onto a lined baking sheet.
Roast for 20-30 minutes.

Garnish with fresh parsley.

Serves 6-8

Adapted from: jocooks.com

 

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