FANTASTIC HOLIDAY SIDES

I want to add some unique sides to my holiday  menu.
I am searching for recipes for squash, brussel sprouts,
kale, broccoli, quinoa, kidney/pinto beans, and turnips.
I have learned that roasting the root veggies give them
new flavor.  I tried steamed quinoa and asparagus and 
didn't like them.I did have roasted asparagus once at a friend's house and it tasted better. The key to flavorful veggies asparagus and broccoli is, not to over cook them when you are steaming or roasting them. 

Here are some flavorful recipes I have found in my cook
book collection and from cooking shows:

ROASTED BRUSSEL SPROUTS

1 1/2 lbs brussel sprouts, trimmed and quartered
1 T  olive oil
1 1/2 lbs red onions, sliced
salt and pepper to taste 
  

Heat oven to 400 degrees. Line sheet pan with foil.
Spread sprouts on prepared pan and toss with oil.
Roast for 10-15 minutes. Add onions to pan, toss 
and roast for additional 10 minutes. Transfer to serving dish and toss with salt and pepper


Tip:

* You can sub canola oil for olive oil
* You can use regular yellow onions for red. 
They get sweet when roasted.

HONEY MUSTARD BRUSSEL SPROUTS


1 lb brussel sprout, trimmed
1/4 C  olive oil
1/4 C  honey
2 T  prepared yellow mustard
2 T  minced garlic
salt & pepper to taste 



Preheat oven to 350 degrees. Line sheet pan with 
foil. In bowl, whisk together  oil, honey, mustard
and garlic. Add brussel sprouts and toss to coat. 
Spread evenly on pan in a single layer. Bake for 
30 minutes or until tender.

WEEK NITE BACON & BRUSSEL SPROUTS

16 oz  frozen brussel sprouts
2 T  butter, melted
1/2 tsp garlic powder
1/2 tsp  onion powder
1/2 tsp salt
1/2 lb bacon, cooked and crumble



Cook brussel sprouts according to package directions
and drain. Add butter, garlic salt, onion powder and 
toss. Transfer to serving dish and top with bacon.

MASHED CAULIFLOWER


1 head cauliflower, cut into small pieces
14 oz  can low sodium chicken broth
1 tsp minced garlic
2 T butter
2 T green onions , chopped


In pot add  cauliflower, broth, and garlic.  Bring to 
a boil then simmer 15 minutes or until fork tender.
Drain cauliflower and garlic, reserving 2 tablespoons
broth. Add the butter, mash, and whip until smooth. 
Stir in green onion and transfer to serving dish. 

CAULIFLOWER WITH CHEESE SAUCE




1 head cauliflower, cut into florets
8 oz shredded cheddar cheese

2 T butter
2 T flour
1 C milk
1/8 tsp nutmeg




In pot add cauliflower and cover with water. Bring
to boil then simmer 15 minutes or until fork tender.
Drain cauliflower and set aside.

Prepare cheese sauce: In pot melt butter. Add flour
and whisk smooth. Slowly add milk and whisk until
smooth. Stir in cheese and simmer until sauce has
thickened. Add cauliflower and coat with sauce.
Transfer to serving dish and garnish with nutmeg.

GRILLED  CAULIFLOWER WITH CURRY

head cauliflower, cut large florets
3 T oil
1 tsp salt 
1 tsp black pepper
1/2 tsp curry powder

Preheat oiled grill pan on medium heat. 
In large bowl,toss florets with all of the
listed ingredients.  Grill florets on both
sides 10 minutes or until golden brown.

RED & YELLOW ROASTED BEETS

1 1/2 lb. red beets
1 1/2 lb. yellow beets
2 T olive oil
1/4 C  water


Preheat an oven to 400°F.

Wash the beets well but do not peel.
Place in beets in a bowl, mix  the olive
oil and water. Coat beets with oil mixture.

Place beets on sheet pan and cover with foil

Bake  45 minutes or until  tender. Let the beets
cool for 10 minutes. Peel and the slice beets and
transfer to serving  platter.

ROASTED BEETS


4 beets, peeled and cut into 1 inch cubes
2 T  olive oil
1/8 tsp  salt


Preheat oven to 400 degrees. Line a baking sheet with 
foil. Toss the beets with  olive oil, and salt.  Spread in 
single layer on pan.  Roast beets 15 minutes or until 
fork tender. 


Tip: Double recipe if serving over 4 people.

I must tell you how I came to love pickled beet pickles.
I was a fan of beets in the an from the grocery store.
I was visiting my mom and she was eating a bowl of 
beets. I told her that was disgusting. She dared me to
taste one.  It was so good.  She had pickled and canned
them herself.  I was hooked on these pickles. So were 
her neighbors.  This recipe is close to hers. She claims
she doesn't remember all of the "stuff" she put in hers!


QUICK BEET PICKLES


2 cans 16 oz  beets
1 C vinegar
1 C sugar
1/2 tsp allspice
1/2 T  cinnamon


Drain beets but reserve 1 cup of beet juice.
In pot add beet juice, vinegar, sugar, and spice.
bring to a boil. Add beets and let simmer 5 minutes.
Place beets in jars and let cool completely. Store
beets in fridge.

BROCCOLI CRANBERRY SALAD

SALAD

1 head broccoli

1 C dried cranberries

¼ C roasted sunflower seeds

½ C real bacon pieces

DRESSING

1 C mayo

2 T.  sugar

2 T  vinegar

Cut broccoli into florets. In large bowl, add florets 

and rest of salad ingredients, set aside.  In separate

bowl mix dressing ingredients.  Pour dressing over 

broccoli mixture and mix well. Chill in fridge until 

ready to serve.

 

BROCCOLI CORNBREAD

1 box Jiffy cornbread mix

8 oz ricotta cheese

2 eggs

8 oz bag shredded cheddar cheese

1 small onion , chopped

1/2 C milk

10 oz box chopped broccoli, thawed and well drained

Preheat oven 350 degrees.  Grease 9x 13 baking dish.  

Mix corn muffin mix, eggs, ricotta,  cheddar cheese,

onion and milk in bowl. Pat broccoli dry and add to 

muffin mixture. Stir and mix well. Pour into baking 

dish and spread evenly. Bake for 35 minutes or  until 

golden brown.