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Vegetable Side Dishes

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Vegetable side dishes add color, flavor, nutrition, and variety to meals, prepared using methods like roasting, sautéing, steaming, grilling, or blanching to complement any main course.

Ingredients

  1. Fresh vegetables such as green beans, carrots, zucchini, broccoli, cauliflower, Brussels sprouts, bell peppers, leafy greens
    Olive oil or butter for cooking
    Aromatics like garlic, onion, and fresh herbs (thyme, rosemary, parsley)
    Seasonings including salt, pepper, paprika, cumin, chili flakes
    Optional additions: nuts, cheese (Parmesan, feta), citrus zest or juice, balsamic vinegar, soy sauce, honey

Instructions

Roasting: Toss vegetables with oil and seasonings, spread on a baking sheet, roast until tender and caramelized.

  1. Sautéing: Heat oil or butter, add aromatics then vegetables, cook until crisp-tender.
  2. Steaming: Place vegetables in steamer basket over boiling water, cover, cook until tender and bright.
  3. Grilling: Brush vegetables with oil, season, grill until charred and tender.
  4. Blanching: Boil briefly, then shock in ice water; often followed by sautéing or dressing.

Notes

  1. Mix and match vegetables seasonally.
  2. Add nuts or seeds for texture.
  3. Use different herbs and spices for diverse flavors.
  4. Incorporate cheese or creamy elements for richness.
  5. Drizzle with vinaigrettes or sauces for extra zest.
  6. Store leftovers in airtight containers refrigerated for 3-4 days.
  7. Reheat gently using oven, stovetop, or microwave.

Nutrition

Find it online: https://thefamilycooking.com/vegetable-side-dishes/