Sides and More Sides
Green Beans and Tomatoes
1 ½ Pounds Green Beans, Trimmed And Cut Into 2 Inch Pieces
1 ½ Cups Water
¼ Cup Butter
1 Tablespoon Sugar
¾ Teaspoon Garlic Salt
¼ Teaspoon Pepper
1 ½ Teaspoons Chopped Fresh Basil
2 Cups Cherry Tomato Halves
Step 1 Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Step 2 Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend. Serves 6
Sheet Pan Carrots and Fennel
2 Large Fennel Bulbs
14 Ounces Multi-Colored Carrots
2 Tablespoons Extra-Virgin Olive Oil
1 Teaspoon Sriracha Salt
Step 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Step 2 Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
Step 3 Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
Step 4 Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Fall Vegetable Sheet Pan
2 (15 Ounce) Cans Chickpeas, Rinsed And Drained
½ Butternut Squash – Peeled, Seeded, And Cut Into 1-Inch Pieces
1 Onion, Diced
1 Sweet Potato, Peeled And Cut Into 1-Inch Cubes
2 Large Carrots, Cut Into 1 Inch Pieces
3 Medium Russet Potatoes, Cut Into 1-Inch Pieces
3 Tablespoons Vegetable Oil
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Ground Fennel Seeds
1 Teaspoon Dried Rubbed Sage
4 Green Onions, Chopped
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
Step 2 Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes in a resealable bag. Drizzle with vegetable oil and toss to coat.
Step 3 Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
Step 4 Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.