Healthy Side Dish Recipes
Roasted Root Vegetables
Serves: 8-10
Ingredients:
2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into
1/2-inch pieces1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil
sea salt and fresh pepper
Preparation:
Preheat oven to 425°F. Combine all ingredients on a large baking sheet; Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes.
Green Beans and Almonds
Serves: 4
Ingredients:
1 lb organic green beans, trimmed
2 tablespoons olive oil
1/4 heaping cup raw sliced almonds
2 medium shallots, finely diced
2 medium garlic cloves, finely minced
sea salt
freshly ground black pepper
Preparation:
Bring a large pot of water to a boil. Season the water generously with sea salt. Blanch the green beans for 1 to 2 minutes. If you prefer more tender, then you can blanch 3 to 4 minutes, then drain. Place green beans in a bowl and set aside.
In a saute pan, add olive oil over medium-low heat. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they start to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
Pour the almonds over the green beans and toss until well combined. Season with sea salt and pepper, if needed. Serve immediately.
Dairy Free Garlic Mashed Potatoes
Serves: 10-12
Ingredients:
3 1/2 pounds russet potatoes, peeled and sliced in thin rounds
1 tablespoon sea salt
16 fluid ounces (2 cups) almond milk
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chives for garnish
Preparation:
Place potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the almond milk and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-almond milk mixture and olive oil; stir to combine. Let stand for 5 minutes so that mixture thickens, top with chives and serve.
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Ingredients:
20– 24 small Brussels sprouts, trimmed and cut in half lengthwise
2 tablespoon extra virgin olive oil, divided
1 small shallot, finely chopped
1-2 garlic clove, minced
1/2 freshly squeezed lemon,
sea salt, fresh ground black pepper, and garlic powder
Preparation:
Place halved Brussels sprouts in a medium sized bowl and toss gently with 1 tbsp of extra virgin olive oil.
Warm 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat, and place the sprouts cut side down in the pan in a single layer. Season with salt and cover.
Let the Brussels sprouts cook for approximately 5 minutes, then turn them with tongs. They should be a deep golden brown before turning them.
Once most of the sprouts are nicely golden (should only take 1 to 2 minutes longer), add shallots, garlic and lemon juice to the skillet, tossing to combine. Cook for 2-3 more minutes. Season with salt and pepper if needed.
Transfer sprouts to a large plate and serve with lemon wedges.