This is an incredibly quick and easy side dish to make that goes well with any grilled dinner!
- 1 bunch asparagus
- 1 Tbsp olive oil
- Salt & pepper
- Trim the firm white ends off the asparagus using scissors or a knife
- Lay on a plate and coat with the oil. Season with salt & pepper
- Heat grill to high heat
- Grill until tender (approx. 3-5 minutes)
This is a great veggie dish for a special occasion and was one of my grandma’s specialties. To make the yams healthier, ditch the sweet ingredients (maple syrup, cider, butter, cinnamon, cloves, and orange zest) and replace with a simple mixture of Olive Oil, rosemary and garlic!
- 5 large sweet potatoes, baked and cooled
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 3 T butter
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp finely grated orange zest
Heat oven to 400 degrees. In a small pot combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour mixture over sliced sweet potatoes and bake, uncovered, until bubbling and brown (25 to 40 minutes)
Optional: Instead of adding sweet mixture, brush with olive oil, rosemary and garlic before roasting.
An excellent veggie side dish that give the Brussels Sprouts a bit more flavor than just steaming them would do. Add the pumpkin seeds to the top for a nice crunch!
- 2 lbs Brussels Sprouts
- 2 T olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 T maple syrup
- 1/4 Cup raw green pumpkin seeds
Preheat oven to 400 degrees. Trim the bottoms of Brussels sprouts. Halve Brussels sprouts if they are large. Spread out on baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss until coated. Roast until sprouts are browned and just tender (about 25 minutes). Stir once or twice while roasting. Drizzle with maple syrup and toss with pumpkin seeds. Roast 5 more minutes until seeds are toasted.
A family favorite as a Thanksgiving side dish, this recipe adds color and flavor to the table. In reality though, it makes a delicious side all year long!
- 2 T olive oil
- 2 lbs carrots, peeled, cut into 2” lengths and cut diagonally (or you can use baby carrots cut diagonally)
- 1 head garlic, cloves peeled and cut in half
- 30 black olives, pitted and cut in half
- 1/2 tsp salt
In a large pan heat the oil over high heat until hot. Add carrots, stir to coat with oil and lower heat to medium. Cover and cook for 20 minutes, stirring often. Add garlic, season with salt, and stir. Reduce heat to low and cook until carrots are caramelized and garlic is soft (about 15 minutes). Add the olives and stir to mix.
Serve hot or at room temperature.
This is a very simple dish that makes an excellent side at any summer BBQ or any other time you’re firing up the grill! It can also be easily adapted for other vegetables such as asparagus or green beans.
- 2 Summer squash
- 2 Zucchini (small to medium sized)
- 1 TBSP Olive Oil
- Garlic Powder (optional)
- Slice zucchini and summer squash length-wise into quarters or sixths depending on the size of the vegetable
- On a plate, drizzle with olive oil on both sides
- Sprinkle with salt, pepper and other spices if desired
- Grill on low to medium heat for 5-10 minutes or until the vegetables reach your desired level of crispiness
- Serve hot and season to taste