Tuesday, November 17, 2015

Bring in the Sides

So Ever Ready is bringing in HELP from food bloggers with THE SIDES.
Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Recipe adapted from closetcooking.com and serves 4

  • 2 pounds Brussels sprouts (trimmed and halved)
  • 1 TB. olive oil or Lemon Olive Oil
  • salt and pepper to taste
  • 1 small red onion cut in chunks
  • 1 cup dried cranberries
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup pine nuts slices (toasted)
  • 1/4 cup parmigiano reggiano (grated, optional)
  • Toss the Brussels sprouts in the oil along with the salt and pepper.
  • Arrange the Brussels sprouts in a single layer on a baking sheet. Spread out red onion chunks among the Brussels sprouts. 
  • Roast in a preheated 400 degrees, flipping them once in between, about 30 minutes. Add in cranberries the last 5 minutes of roasting. 
  • Toss the Brussels sprouts in the balsamic vinaigrette along with the pine nuts and garnish with the parmigiano reggiano.
Balsamic Vinaigrette
Cook's notes: This is a great basic vinaigrette that goes well on roasted vegetables or drizzled over salads.

  • 1/4 cup balsamic vinegar, Pomegranate Quince or Red Apple
  • 1/4 cup extra virgin olive oil
  • 1 TB. Dijon mustard
  • 1 tsp. honey
  • 1 large clove garlic (grated)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Mix everything.
Broccoli and Red Potato Dish
Cook's note: Recipe adapted from damndelicious.com
  • 3 TB. olive oil or Herb Olive Oil
  • 3 cloves garlic, minced
  • 2 TB. Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 24 ounces broccoli florets
  • 16 ounces baby potatoes, scrubbed and halved
  • 1 large onion, cut into fourths
  • 1/3 cup freshly grated Parmesan
  • 2 TB. chopped fresh parsley leaves
  • Preheat oven to 400 degrees. 
  • In a small bowl, whisk together olive oil, garlic and Italian seasoning. Season with salt and pepper, to taste.
  • Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer. Add an onion chunk in each foil packet. 
  • Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  • Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.
  • Serve immediately, sprinkled with Parmesan and parsley, if desired
Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing
Cook's note: Recipe adapted from twopeasandtheirpod and serves 4.
This salad is great as a side dish or main dish for your holiday entertaining.
For the Maple-Mustard Dressing:

  • 1/4 cup extra virgin olive oil or Lemon Olive Oil
  • 1 tsp. finely minced shallot
  • 1 clove garlic, minced
  • 1 tsp. Dijon mustard
  • 2 TB. apple cider vinegar
  • 1- 1/2 TB. pure maple syrup
  • Salt and black pepper, to taste
For the salad:
  • 6-8 cups mixed greens, loosely packed
  • 2 large Granny Smith apple, cored and thinly sliced
  • 1 small red onion, very thinly sliced
  • 1- 1/2 cups halved red seedless grapes
  • 1 cup candied pecans
  • 1/2 cup crumbled blue cheese
  • To make the Maple-Dressing, combine olive oil, shallot, garlic, mustard, vinegar, and maple syrup in a small bowl or blender. Whisk together and season with salt and black pepper, to taste. 
  • In a large bowl combine salad greens, apple slices, grapes, candied pecans, and blue cheese. Drizzle salad with dressing and toss to combine. Serve immediately.
Note-if you aren't a blue cheese fan, you can use feta or goat cheese!

1 comment:

  1. I love vegetables. But Brussel Sprouts are one of which I'm not too fond. Your other two recipes, though, sound tasty.