Side Dishes – The Fancy Pants Kitchen

Spaghetti Squash Italiano

Francine — Mon, 13 Jan 2025 20:47:41 +0000

I am a big fan of Spaghetti Squash Italiano. It is a delicious side dish made from spaghetti squash, sautéed onions & mushrooms, tangy tomato sauce, shredded zucchini and 3 different cheeses.

It is a wonderful accompaniment to chicken or steak and gives you that taste of Italy without the heaviness of pasta!

There are a few ways to cook spaghetti squash but if you are in a hurry, this is the best. Simply cut the squash in half lengthwise, scoop out the seeds and place the squash with the cut side down in a baking dish. Add 1/4-cup of water to the pan and cover with plastic wrap or a lid.

I get that not everyone wants to use plastic wrap in a microwave. You can also cook the halves one at a time if you only have a smaller pan with a lid.

Microwave on high until you can easily flake the squash with a fork. That typically takes 8-10 minutes. Once the squash is cool enough to handle, use a fork to scrape the spaghetti squash into a large bowl, being sure to separate the strands.

Sauté the mushrooms, garlic and onions in a medium skillet. Once browned, add to the spaghetti squash.

Add shredded zucchini, cheddar cheese, tomato sauce, salt & pepper and mix well. Transfer the mixture to a baking dish, top with fontina and parmesan cheeses and bake for 30 minutes.

You can turn the broiler on if you like to crisp up the top (just watch it carefully).

It doesn’t take much to get this healthy, hearty dish on the table.

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Lastly, if you make Spaghetti Squash Italiano, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spaghetti Squash Italiano

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

1 medium spaghetti squash, halved lengthwise
2 tbsp extra-virgin olive oil
1 clove garlic, crushed
4 ounces sliced mushrooms
2/3 cup diced onions (about 1/2 medium onion)
1 cup shredded zucchini (about 1 medium), squeezed dry
2 ounces grated white cheddar cheese (1 cup)
1/2 cup tomato sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 ounces fontina, grated
1/4 cup Parmesan cheese, grated

Instructions

Place squash halves, cut side down, in a microwaveable baking dish. Add 1/4 cup water and cover with a lid. (Note: If you don’t have a lid, you can cover with plastic wrap,. Not everyone wants to use plastic wrap in the microwave, however.). You can microwave one half at a time if you don’t have a big enough dish. Microwave on high for 8-10 minutes or until tender enough to flake into strands with a fork. Carefully remove from the microwave and when cool enough, use a fork to separate the shell from the strands of squash and transfer the squash to a large bowl.

Preheat the oven to 400°F. Heat a medium skillet over medium-high heat and add olive oil. Sauté the mushrooms and garlic for 3 minutes and then add the onions, salt and pepper. Continue to sauté for 3 more minutes. Remove mushrooms and onions from skillet and transfer to bowl with squash.

Add zucchini, cheddar cheese, tomato sauce, salt and pepper and mix well. Transfer mixture to a 3-quart or 8×8-inch baking dish and spread out. Top with fontina and parmesan cheeses. Bake for 30 minutes. If desired, brown the top by turning on the broiler for a minute or two. Serve hot!

Roasted Beets & Charred Green Beans

Francine — Thu, 02 Jan 2025 19:08:02 +0000

Roasted Beets and Charred Green Beans…salad or side dish? Served cold or warm? Don’t you love a dish with options?

This very tasty and colorful combination of roasted beets, charred green beans and a mustard/apple cider vinegar dressing is a wonderful addition to any meal!

Begin by roasting the beets with olive oil, thyme springs, salt and pepper. Once tender, set aside to cool and then peel and cut into wedges.

Heat oil in a large skillet and add half the beans. Cook until charred on both sides and transfer to a plate. Repeat with the remaining beans.

Toss together the beets, beans, apple cider vinegar, sugar, coarse-grained mustard, and herbs with olive oil. Refrigerate for up to two days.

Fry up the shallots until golden brown and crisp. Top the salad with the crisp shallots; garnish with hazelnuts and parsley.

To serve this dish warm, peel and quarter the beets before roasting them. Char the green beans 10 minutes prior to the beets being done and then finish the dish as if it was cold dish.

Enjoy!

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Lastly, if you make Roasted Beets & Charred Green Beans, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Beets & Charred Green Beans

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour & 25 minutes

Total Time: 1 hour & 40 minutes plus chill time 2 hours minimum

Ingredients

3 pounds small to medium-size red beets
8 thyme sprigs
5 tbsp extra-virgin olive oil, divided
2 & 1/2 tsp kosher salt, divided
1 tsp black pepper, divided
1/2 cup plus 2 tbsp grapeseed or canola oil, divided
1 pound haricots verts, trimmed, divided (can substitute smaller green beans)
1/4 cup apple cider vinegar
2 tbsp granulated sugar
1 tbsp whole-grain mustard
1 tbsp finely chopped fresh oregano
2 tsp chopped fresh thyme
2 large shallots, thinly sliced
Roasted hazelnuts, for garnish
Chopped fresh flat-leaf parsley, for garnish

Instructions

Preheat oven to 350°F. Toss together beets, thyme sprigs, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan or baking dish; cover tightly with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour and 15 minutes. Remove foil, and let stand until cool enough to handle. Peel cooled beets, and cut into wedges. Discard thyme sprigs.

Heat 1 tablespoon grapeseed oil in a large cast-iron skillet over high until smoking. Add half of the haricots verts in an even layer. Cook, without stirring, until charred on one side, about 2 minutes. Cook, stirring often, until tender-crisp, about 3 minutes. Transfer to a plate. Repeat process with 1 tablespoon grapeseed oil and remaining haricots verts. Sprinkle beans with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 & 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.

Stir together shallots and remaining 1/2 cup grapeseed oil in a small saucepan. Cook over medium-high, stirring occasionally, until golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer fried shallots to paper towels to drain. Top salad with fried shallots; garnish with hazelnuts and parsley.

Chef’s Notes:

This can also be served as a hot side dish. If that’s how you want to serve it, peel and quarter the beets before roasting (your roasting time may be less as the pieces are smaller). When they are about 10 minutes from being cooked, char the green beans. Complete the rest of the dish.

Recipe from Food & Wine

Giant Skillet Latke

Francine — Mon, 23 Dec 2024 23:53:24 +0000

This Giant Skillet Latke is a game-changer! No more splattering oil on my cooktop…no more standing outside with my electric fry pans (yes, I do that, so my kitchen doesn’t smell of fried onions for a week)…no more burning my arms with hot oil!

Simply combine all the typical ingredients, flatten them into hot oil in a skillet and pop it into the oven to bake! Easy, right?!

This is a genius recipe! Grated potatoes (you don’t even have to peel them) are combined with minced shallots, an egg, some matzah meal, herbs and salt & pepper. Let it sit for 10 minutes.

Heat olive oil in a skillet and then press the mixture into the skillet. You don’t have to make it to even around the edges…it’s a latke, for goodness sakes!!

Drizzle a little more olive oil over the top and place the skillet into a very hot oven. After letting it cook for 12-14 minutes, turn the broiler on for 3-4 minutes. Be careful…it can burn easily so keep an eye on it.

Serve it straight out of the skillet topped with sour cream, applesauce and chives. Happy Chanukah!

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Lastly, if you make Giant Skillet Latke, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Giant Skillet Latke

Makes: 6-8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 & 1/4 pounds Russet potatoes, unpeeled and scrubbed, grated using the fine disk of a food processor
2 medium shallots, peeled and finely chopped in the food processor
1 large egg, lightly beaten
1/3 cup (scant) matzo meal or very finely ground matzo
1/4 cup finely chopped combination of scallions, chives, and parsley, plus extra chopped chives for garnish
1 & 1/2 tsp kosher salt
1/4 tsp freshly cracked pepper
1/4 cup olive oil (or enough to cover the bottom of your skillet comfortably), plus a little extra for drizzling
1/2 cup applesauce, for serving (or use whatever you like to top)
1/3 cup sour cream, for serving (or use whatever you like to top)

Instructions

Place the grated potato and shallot in a colander over a large bowl. Mix it all around with your hands and squeeze as hard as you possibly can so that any extra moisture leaves the potatoes and onions and drips through to the bowl. When you think you’re done, squeeze some more. Place squeezed potatoes into medium bowl. Toss the liquid that makes it into the bowl, but don’t rinse the bowl out—you want to retain the gluey starch clinging to its bottom.

Add the potato and shallot mixture to the original bowl. Mix in the egg, matzo meal, chopped herbs, kosher salt, and pepper. Make sure the various components are thoroughly combined. Let sit for 10 minutes. Meanwhile, heat your oven to 475°F.

Heat olive oil in a 10- or 12-inch cast-iron skillet over a medium-high flame, until it’s hot enough that if you drop a little pinch of the potato mixture in as a test, it immediately starts to happily sizzle. Add the latke mixture to the skillet and pat it firmly into a single even layer no more than 1/3-inch thick. Don’t try to get the sides too smooth—it’s a latke! The edges are supposed to be frizzy. Drizzle the top with a little extra oil (about 2 tablespoons), and transfer to the oven.

Bake for 12 to 14 minutes, until the top is starting to brown and the sides are crisp. Then, turn on your broiler. Broil the latke for 3 to 4 minutes until the top is golden brown and crispy. Check on it regularly during this time to prevent it from staying in too long and burning. Remove from under the broiler and let cool a few minutes.

Serve straight out of the skillet or by sliding the giant latke onto a serving platter. (Just be careful, the pan is hot!) Top with sour cream and applesauce mounded in the center, with finely chopped chives sprinkled over the whole thing.

Recipe from Food 52

Lentil Stew with Mushroom Gravy

Francine — Mon, 09 Dec 2024 17:41:26 +0000

This deeply satisfying Lentil Stew with Mushroom Gravy is the perfect comfort food for cold, winter days. It takes about 10 ingredients and 40 minutes of time, so no excuses to not make it! It’s vegan, as well!

It starts with sautéed shallots and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor. Then come the lentils, thyme for aromatics, and vegetable broth. As that’s simmering away, start your mashed potatoes.

The mashed potatoes are easy to make as well. Simply peel (or leave skin on for more texture), boil until tender, and mash!

You can go 100 different ways with seasoning mashed potatoes, but we kept things simple: a little salt, pepper, and olive oil, with a few dashes of almond milk for creaminess.

To serve, transfer some mashed potatoes to a plate, top with lentil stew and then garnish with a little parsley. You are going to love this!

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Lastly, if you make Lentil Stew with Mushroom Gravy, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lentil Stew with Mushroom Gravy

Makes: 4 servings (side dish)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

Potatoes:

1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt & black pepper to taste
1-2 tbsp olive oil
2-4 tbsp unsweetened almond milk or vegetable broth (for added moisture)

Mushroom Lentil Stew:

1 tbsp water (or avocado or olive oil)
1/2 cup chopped shallot
2 cups sliced cremini (or button) mushrooms
1-2 tbsp coconut aminos
1 pinch each kosher salt & freshly ground pepper
2 tbsp chopped fresh thyme (or rosemary)
2/3 cup dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility)
2-3 cups vegetable broth
1 tbsp tomato paste
2 tbsp mashed potatoes (recipe above)

Garnish:

Fresh chopped parsley

Instructions

Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.

Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.

Add thyme, lentils, and 2 cups vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.

In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.

Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor. Turn off heat and let the mixture rest so flavors can deepen. Add the 2 tablespoons of mashed potatoes to the lentil mushroom stew and stir in to thicken.

To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil mushroom stew. Garnish with fresh parsley, or more thyme, if desired.

Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350°F oven until hot.

Recipe from Minimalist Baker

Maple Mustard Roasted Vegetables

Francine — Mon, 09 Dec 2024 17:22:24 +0000

Maple Mustard Roasted Vegetables are a perfect side dish to round out a winter meal. Smoky, savory and slightly caramelized, you will be surprised at how delicious they are.

This recipe has a lot of components that can be prepared a day ahead. Clean and cut all of the veggies ahead of time and store them in separate containers in the fridge. The oil/spice blend can also be made in advance and left sealed on the counter.

You can also roast the veggies in advance and then heat in the microwave or back in the oven for a short time.

Either way, begin by making the glaze. Simply combine the ingredients in a small microwaveable bowl and heat for one minute in the microwave. Stir to combine and set aside.

Combine the oil, coriander, smoked paprika, salt and pepper in a large bowl. Add the carrots, cauliflower and mushrooms to the bowl and toss to coat. Transfer to a prepared sheet pan. Add the remaining veggies to the same bowl, drizzle with olive oil and set aside.

Roast the vegetables for five minutes, then stir. Roast for another 15 minutes.

Increase the heat to 475°F. Remove the vegetables from the oven, stir, and then add the remaining vegetables. Drizzle with the maple mustard glaze and toss.

Roast for 13-18 minutes or until the veggies are golden and caramelized.

To finish, add more salt and garnish with thyme leaves.

Share Your Thoughts...

Lastly, if you make Maple Mustard Roasted Vegetables, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Maple Mustard Roasted Vegetables

Makes: 10 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour & 5 minutes

Ingredients

Maple Mustard Glaze:

2 tbsp unsalted butter
2 tbsp pure maple syrup
1 & 1/2 tbsp coarse-grain mustard
1 tbsp honey

First Roasting:

3 tbsp olive oil
2 tsp ground coriander
1 tsp smoked paprika
1 tsp kosher salt
1 tsp ground black pepper
1 pound carrots, sliced 1/2-inch thick on a diagonal
1 small head cauliflower, cored and separated into bite-size florets
12 ounces mushrooms, sliced 1/2-inch thick

Second Roasting:

1 medium red onion, halved, peeled and cut into wedges
1 large yellow bell pepper, cut into 3/4-inch squares
2 medium zucchini, halved lengthwise, then sliced 1/2-inch thick, on a diagonal

To Finish:

fresh thyme leaves, for garnish

Instructions

For the Prep:

Preheat the oven to 450˚F. Drizzle a sheet pan (18×13-inches) with olive oil. Spread to coat the pan with your fingers or a silicone spatula. Set aside.

Maple Mustard Glaze:

Combine the butter, maple syrup, mustard and honey in a small microwave-safe bowl or measuring cup. Microwave on high power for one minute. Stir well to combine. Set aside for now.

First Roasting:

Combine the olive oil, coriander, smoked paprika, kosher salt and pepper in a large bowl. Stir to combine. Add the carrots, cauliflower and mushrooms to the bowl and toss to coat. Turn the veggies out onto the prepared sheet pan.

Add the remaining veggies to the same bowl, drizzle lightly with olive oil and toss to coat. Set aside for now.

Roast the veggies on the sheet pan for 5 minutes then remove from the oven and stir to redistribute. Return to the oven and roast for another 15 minutes.

Second Roasting:

Increase the heat to 475°F. Remove the veggies from the oven, stir to redistribute, then add the remaining veggies (red onion, yellow bell pepper and zucchini) to the mixture on the sheet pan. Drizzle with the prepared maple mustard glaze. Stir gently one more time to evenly distribute all of the veggies.

Return the pan to the oven and roast for another 13-18 minutes or until golden and caramelized. (Every oven is a little different, so watch the veggies carefully towards the end.)

To Finish:

Taste and add more salt (kosher or flaky sea salt) if needed. Garnish generously with fresh thyme leaves.

Recipe from The Cafe Sucre Farine

Creamy Mashed Potatoes

Francine — Sat, 16 Nov 2024 23:34:51 +0000

Creamy Mashed Potatoes are on every Thanksgiving table. Drizzled with gravy, they are one of the most traditional side dishes. This recipe is easy and adaptable (make them as creamy as you like by adjusting the amount of milk you add). They are also a little healthier (just a little) than some other recipes since there is no cream in the “creamy”.

Whip up a batch of these and your meal will be complete!

Peel and then boil the potatoes. Once they are tender, drain them and transfer them to the bowl of a stand mixer.

Use the whisk attachment to break up the potatoes (don’t attach it to the mixer; just hold it and break the potatoes apart). Then, attach the whisk and start to whip on low speed. Slowly drizzle in the hot milk until you reach the desired texture.

I like mine chunkier, so I didn’t use all of the milk.

With the mixer running, add chunks of softened butter one tablespoon at a time. Add the salt.

Top with chopped parsley or chives and serve.

You can make these ahead of time and keep them warm in an oven (on low heat) or in a slow cooker.

For more variety of mashed potatoes, try Creamy Buttermilk Mashed Potatoes or Cheesy Mashed Potatoes.

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Lastly, if you make Creamy Mashed Potatoes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Mashed Potatoes

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

4 pounds (12 medium) russet potatoes, peeled
1 & 1/4 cups hot whole milk
16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
1 & 1/2 tsp salt, or to taste (we used sea salt)
1 tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 quart or bigger) and cover potatoes with cold water and 1 tbsp salt. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 & 1/4 cups of the HOT milk to reach your desired texture.

With mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 & 1/2 tsp salt, or add to taste.

Chef’s Note:

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Recipe by Natasha’s Kitchen

Roasted Honeynut Squash with Brown Sugar

Francine — Sat, 16 Nov 2024 18:09:00 +0000

Roasted Honeynut Squash with Brown Sugar is a lovely side dish for the holidays. I adore these sweet little winter squash (squashes?) especially when roasted and topped with a sweet and spicy mixture of brown sugar, cinnamon and cayenne. What could be more perfect for Thanksgiving??!!

Cut the squash lengthwise and remove the seeds. Place the squash halves on a baking sheet and spread butter on the cut side.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast the squash for 25 minutes. Remove them from the oven and sprinkle with pecans. Return to the oven and continue to roast another 15 minutes until they are fork-tender and browned.

Transfer to a serving platter, sprinkle with salt & freshly ground pepper and serve.

Share Your Thoughts...

Lastly, if you make Roasted Honeynut Squash with Brown Sugar, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Honeynut Squash with Brown Sugar

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

4 small honeynut squash, halved lengthwise, seeds removed (about 2-3 pounds)
6 tbsp unsalted butter, softened
2 tbsp brown sugar
3/4 tsp sea salt, plus more to taste
1/4 tsp cinnamon
Pinch of cayenne (optional)
1/4 cup finely chopped pecans or pepitas
Freshly cracked black pepper, for serving

Instructions

Preheat the oven to 425°F and place a rack in the center position.

Place the squash halves cut sides up on a rimmed sheet pan. Evenly spread the butter on the cut side of each squash.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast for 25 minutes. Remove from the oven, leaving the oven on. Carefully sprinkle the squash with pecans, then return to the oven until fork-tender and browned, 15 minutes more. Transfer to a serving platter or divide among 8 plates. Sprinkle with salt and pepper before serving.

Recipe from The Modern Proper

Butternut Squash Orzo Salad

Francine — Sun, 06 Oct 2024 23:53:51 +0000

Butternut Squash Orzo Salad with Candied Bacon is an amazingly delicious salad to enjoy this time of the year! But, is it just a salad? I’d say it’s a pasta and a side dish, too. Serve it cold and it’s more of a salad. Serve it warm (that’s the way I prefer it) and it’s an awesome pasta side dish.

Let’s not bicker over what category of food it is, let’s just get cooking!

To make this delicious recipe, begin by tossing the butternut squash with paprika, chili powder, and cinnamon. Push the squash to one side of the sheet pan and toss the bacon on the other side of the pan with rosemary, maple and cayenne. Scatter the bacon in an even layer around the squash and roast for 15 minutes until the bacon starts to crisp. Stir it and continue to cook, checking and tossing every 5 minutes or so until the bacon is crisp and the squash is tender.

While the squash and bacon are cooking, cook the orzo as directed on the box.

In a large salad bowl, combine the kale, warm orzo and toasted pepitas.

Make the dressing by whisking all of the dressing ingredients together. Pour over the salad and coat the greens well. Add the roasted squash, bacon pieces and goat cheese.

Now, your salad/pasta/side dish is ready!

Share Your Thoughts...

Lastly, if you make Butternut Squash Orzo Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Butternut Squash Orzo Salad

Makes: 6 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients

2 tbsp extra virgin olive oil
3 cups peeled and cubed butternut squash
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp cinnamon
6-8 slices bacon, chopped (omit if vegetarian)
2 tbsp chopped fresh rosemary or sage
2 tsp maple syrup
1/2 tsp cayenne pepper, or to taste
1 (16 ounce) box orzo pasta
2 cups shredded or torn kale
1/2 cup roasted pepitas
6 ounces crumbled goat cheese

Balsamic Vinaigrette:

1/2 cup extra virgin olive oil
1-2 cloves garlic, grated
1 tbsp chopped fresh thyme
1/4 cup balsamic vinegar
1 tbsp fig preserves, optional
1 tbsp honey or maple syrup
salt and black pepper
chili flakes

Instructions

Preheat the oven to 400° F. On the baking sheet, toss together the olive oil, butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash.

Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.

Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.

To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!

Recipe from Half Baked Harvest

Honey Maple Roasted Carrots

Francine — Tue, 24 Sep 2024 19:48:31 +0000

Honey Maple Roasted Carrots are a delicious side dish to add to your Autumn meals. Roasting the carrots in maple syrup and honey brings out a tender sweetness to them that is mouthwatering! Top them with crunchy pomegranate arils and you add a slightly sour textural component that takes these carrots over the top!

Preheat the oven and place the carrots on an oiled sheet pan. Drizzle them with olive oil, honey and maple syrup. Then sprinkle the carrots with coriander, salt and pepper and toss to coat.

Spread out the carrots in a single layer. If there are too many carrots for a single layer, use two sheet pans. You don’t want to crowd them or they will steam vs caramelize.

Roast the carrots for 30 minutes, stirring every 5 minutes or so to redistribute the carrots. Once they are tender and there is a slight caramelization to them, they are done.

Sprinkle them with sesame seeds and herbs and stir. Add a little more salt and pepper if needed.

Transfer the carrots to a serving platter and sprinkle with pomegranate seeds. Serve hot!

Share Your Thoughts...

Lastly, if you make Honey Maple Roasted Carrots, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Honey Maple Roasted Carrots

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

2 pounds carrots, peeled and sliced on a long angle into pieces, approximately 3 inches long
2 tbsp extra-virgin olive oil
1 tbsp pure maple syrup
2 tbsp honey
1 & 1/2 tsp ground coriander
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbsp sesame seeds
1 tbsp fresh thyme leaves
1 tbsp thinly sliced fresh chives
1/2 cup pomegranate arils or seeds

Instructions

Preheat oven to 450˚F. Lightly oil a sheet pan.

Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on the pan in a single layer.

Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.

Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.

Recipe from The Cafe Sucre Farine

Roasted Potatoes with Goat Cheese and Red Pepper Sauce

Francine — Mon, 09 Sep 2024 01:37:44 +0000

For a flavorful, mouthwatering side dish, try Roasted Potatoes with Goat Cheese and Red Pepper Sauce. Baby red potatoes are coated with a spiced olive oil and roasted until brown and crispy and then topped with goat cheese, a tangy red pepper sauce and plenty of herbs. Delicious any time of the year!

To begin, roast the red peppers, the fresno chili peppers and the onion on a sheet pan until slightly charred and tender. Peel off the skins and transfer all to the food processor and purée until smooth.

Add the garlic, olive oil, red wine vinegar, honey, smoked paprika and oregano and process until smooth.

Cut the potatoes in half and season with olive oil, smoked paprika, garlic powder, coriander and salt. Arrange the potatoes on a parchment-lined sheet pan, cut side down, and roast until crisp and tender, about 40 minutes.

Serve the potatoes on a platter, sprinkled with crumbled goat cheese and spoonfuls of the red pepper sauce.

Finish with slivered chives, fresh oregano and flaky sea salt.

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Roasted Potatoes with Goat Cheese and Red Pepper Sauce

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

Red Pepper Sauce:

3 red bell peppers, halved
1 red fresno pepper
1 red onion, peeled & quartered
2 garlic cloves, roughly chopped
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp honey
1 tsp smoked paprika
1/2 cup fresh oregano leaves
kosher salt

Roasted Potatoes:

1 & 1/2 pounds baby red potatoes, halved lengthwise
2 tsp smoked paprika
1 tsp granulated garlic
1 tsp ground coriander
olive oil
kosher salt
4 ounces goat cheese, crumbled
2 tbsp chopped fresh chives
1 tbsp fresh oregano leaves
flaky sea salt

Instructions

Red Pepper Sauce:

Preheat the oven to 425°F.

Place the halved red peppers, fresno pepper, and quartered red onion on a sheet pan. Drizzle with olive oil to coat. Roast (with the peppers faced cut-side down) for 45 minutes, or until slightly charred and tender. Allow the peppers to cool slightly.

Peel off the skins and discard the cores. Cut the root off the red onion. Transfer the peppers and red onion to a food processor. Process until smooth.

Add the garlic, olive oil, red wine vinegar, honey, smoked paprika, and oregano leaves. Process again until smooth. Season with salt to taste.

Roasted Potatoes:

While the peppers roast for the sauce, add the halved potatoes, smoked paprika, granulated garlic, ground coriander, a good pinch of salt, and a generous drizzle of olive oil to a bowl. Toss well to coat.

Line a sheet pan with a piece of parchment paper. Arrange the potatoes, cut-side down, in an even layer on the pan. Roast for 40 minutes, or until crisp and tender.

Serve the potatoes on a platter with the goat cheese and generous spoonfuls of the red pepper sauce over top (serve any extra sauce on the side). Garnish with the chives, oregano, and a sprinkle of flaky sea salt.

Recipe by The Original Dish