Vegetable Sides

Roasted Cauliflower
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
Grated parmesan cheese

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Sprinkle grated parmesan over top and continue to bake until melted. Transfer to a serving bowl and serve.

Honey Glazed Carrots
great side dish—serves 2
3-4 carrots, peeled and sliced on an angle
Place carrots in a small pot. Add 1/4 cup water. Cover and simmer on med-low heat until carrots are tender and water is nearly evaporated (add more water if needed).

After carrots are cooked, add to pot:
2 tsp honey
1 tsp butter
Sea salt and freshly ground black pepper
Stir until melted. Continue to simmer until sauce is slightly thickened. Serve immediately.

Garlic Green Beans
1 lb green beans, washed and ends removed
2 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper OR Montreal Chicken Spice

Heat olive oil in a pan on medium heat. Add green beans. Sautee for 2-3 minutes. Add garlic and cook for 1-2 minutes longer. Add salt and pepper or chicken spice and stir to combine. Remove from heat and stir immediately.

Cherry Tomato, Leek & Green Bean Gratin
4-6 Side Servings

4 cups cherry tomatoes, cut in half (or 4 cups of ripe field tomatoes, cored and cut into 1-2” chunks
3 medium leeks, trimmed, sliced lengthwise in half, then sliced into 1/2 inch pieces
3 cups of green beans, trimmed, cut into 2” pieces & blanched
3 cloves garlic, minced
3 tbsp olive oil
1/2 cup chopped fresh basil (about 1/2 a bunch)
Salt and Pepper to taste

Crumb Topping:
3 cups (preferably) fresh breadcrumbs
1/4 cup melted butter or margerine
1 tsp salt, 1/2 tsp black pepper
2 tbsp fresh parsley, chopped (or 2 tsp dried)

1. Preheat oven to 375f.
2. Mix all crumb topping ingredients together, and set aside.
3. Heat olive oil in a large frying pan and add leeks. Sauté on medium heat until they are soft, about 10 minutes. Add garlic and saute for an additional 5 minutes.
4. Remove leek mixture from heat, toss with tomatoes, beans and basil, and season with salt and pepper to taste.
5. Pour tomato mixture into a lightly oiled shallow casserole or lasagna pan, sprinkle the crumb topping on top, and bake at 375f for 20 minutes, or until mixture starts to bubble and crumbs are toasted.
This dish tastes just as nice served at room temperature on a buffet as it does right out of the oven!


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