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Crunchy vegetable winter side dish recipe
Posted on 12/14/24 at 10:30 am
Posted on 12/14/24 at 10:30 am
Anyone got a good rec for a vegetable side dish to go with braised short ribs and mashed potatoes?
I don’t feel like I have any good vegetable side dishes for the winter. I’m really not a fan of the overly cooked winter vegetable dishes that turn into warm mush, feels like that’s all we had growing up. Whenever I go to someone’s house who has these crisp crunchy vegetable side dishes, often seem like they have an Asian flair but doesn’t have to be, they’re so delicious!
Anyone got any good options?
I don’t feel like I have any good vegetable side dishes for the winter. I’m really not a fan of the overly cooked winter vegetable dishes that turn into warm mush, feels like that’s all we had growing up. Whenever I go to someone’s house who has these crisp crunchy vegetable side dishes, often seem like they have an Asian flair but doesn’t have to be, they’re so delicious!
Anyone got any good options?
8
Posted on 12/14/24 at 10:52 am to NolaLovingClemsonFan
Stir fried green beans
Crispy brussel sprouts
Crispy brussel sprouts
Posted on 12/14/24 at 11:42 am to NolaLovingClemsonFan
Maybe an Asian crunchy coleslaw? I think it typically has uncooked ramen noodles.
Posted on 12/14/24 at 11:42 am to wesfau
^This
Also would add roasted broccoli with parmesan cheese (or cheese of choice)
Also would add roasted broccoli with parmesan cheese (or cheese of choice)
Posted on 12/14/24 at 11:44 am to NolaLovingClemsonFan
Roasted or sauteed asparagus.
I like roasted carrots that still have some crisp to them. I also like gingered carrots.
Brussel sprouts are very good as suggested.
I like roasted carrots that still have some crisp to them. I also like gingered carrots.
Brussel sprouts are very good as suggested.
Posted on 12/14/24 at 2:23 pm to NolaLovingClemsonFan
This might fit your requirements. I usually don't cook the apples in the sauce as instructed so they turn out firmer. Might want to reduce the total cooking time a bit too.
Scalloped Sweet Potatoes with Apples and Raisins
This is so awesome, even people who say they don't like sweet potato will love it:
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
Cover loosely with foil and bake for an hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Source: Stadium Rat
Scalloped Sweet Potatoes with Apples and Raisins
This is so awesome, even people who say they don't like sweet potato will love it:
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
Cover loosely with foil and bake for an hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Source: Stadium Rat
Posted on 12/14/24 at 3:26 pm to NolaLovingClemsonFan
Roasted carrots or parsnips.
Posted on 12/14/24 at 4:12 pm to NolaLovingClemsonFan
I had the best Brussel sprouts of my life last cooked by Chef Duke recently. Asked him how he made them. He puts olive oil blend in a pan, adds his Brussel sprouts and whole garlic and along with some Italian seasoning and a little more olive oil then top with fresh basil, when they almost done drizzle with a quality balsamic vinegar glaze. I didn't ask him a time or temp but he does do them in the oven.
Posted on 12/14/24 at 8:27 pm to NolaLovingClemsonFan
Wilted/sauteed collard greens. Oil, garlic, high temp and only cook for a couple of minutes.
Posted on 12/15/24 at 8:56 am to KamaCausey_LSU
Roast a medly of vegetables like broccoli, Brussel sprouts, onions, parsnips, turnips, red bell peppers, sweet potatoes, and so on. Cut them and toss in a bowl with EVOO, salt, pepper, and smoked paprika.
Posted on 12/15/24 at 11:17 am to NolaLovingClemsonFan
Switch to steaming for things like string beans, Brussel sprouts, sliced turnips, carrots, etc. Test after 5 min for balance between done versus crisp. Quick cool in a basin of cold water then spread on cotton kitchen towel to dry.
This works better for fresh rather than frozen veg. Using wilted veg is fine too.
For variety, after steaming play with sauces or try pan searing with a little good oil or bacon fat.
If you don't already have a steamer, just buy a cheap bamboo one that fits into a skillet.
This works better for fresh rather than frozen veg. Using wilted veg is fine too.
For variety, after steaming play with sauces or try pan searing with a little good oil or bacon fat.
If you don't already have a steamer, just buy a cheap bamboo one that fits into a skillet.
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