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What vegetable do you like and how do you cook it?
Posted on 1/4/20 at 6:53 pm
Posted on 1/4/20 at 6:53 pm
It’s New Years and like everyone else, I need to diet. I never eat plain vegetables as a side and I need to start. I’ll eat them in an entree, but Never as a plain side dish. What is your go-to vegetable for a healthy side and how do you cook it?
15
Posted on 1/4/20 at 6:57 pm to SixthAndBarone
Steamed broccoli
Boiled green beans
Thai chili roasted brussels sprouts
Boiled green beans
Thai chili roasted brussels sprouts
This post was edited on 1/4/20 at 7:10 pm
Posted on 1/4/20 at 6:59 pm to SixthAndBarone
Broccoli sliced thinish cooked hot and fast in a pan with olive oil and garlic
Posted on 1/4/20 at 7:03 pm to SixthAndBarone
Posted on 1/4/20 at 7:05 pm to SixthAndBarone
I like the bagged chopped salads widely available in stores. I bought a chopped kale/broccoli/Brussels sprouts/carrot blend just today. It’s crunchy, full of fiber, and good either with a simple vinaigrette or a creamier dressing. Some of these slaw kits come w nuts, dried fruit, and dressing.
Your veg sides do not need to be plain.
-Steamed skinny green beans with Thai peanut sauce (buy it in a bottle
-steamed broccoli with lemon juice and a little butter
-oven roasted carrots and parsnips
-a simple sauté of onions, sliced mushrooms, and baby spinach
-when all,else fails, cauliflower tots from the freezer section LOL
Your veg sides do not need to be plain.
-Steamed skinny green beans with Thai peanut sauce (buy it in a bottle
-steamed broccoli with lemon juice and a little butter
-oven roasted carrots and parsnips
-a simple sauté of onions, sliced mushrooms, and baby spinach
-when all,else fails, cauliflower tots from the freezer section LOL
Posted on 1/4/20 at 7:38 pm to SixthAndBarone
Been really into roasted broccoli
Olive oil S&P
Then squeeze of Lemon
Olive oil S&P
Then squeeze of Lemon
Posted on 1/4/20 at 7:43 pm to SixthAndBarone
Roasted veggies are about as easy and delicious of a side that it gets
Works on any really, but our favorites are broccoli, carrots, cauliflower, asparagus, brussel sprouts, sweet potatoes, and okra.
Olive oil, salt and 425 degree oven for 20-25 minutes.
Works on any really, but our favorites are broccoli, carrots, cauliflower, asparagus, brussel sprouts, sweet potatoes, and okra.
Olive oil, salt and 425 degree oven for 20-25 minutes.
Posted on 1/4/20 at 8:06 pm to Salmon
Thanks for the ideas. Giving me motivation to start adding veggies to the diet next week.
Posted on 1/4/20 at 8:21 pm to SixthAndBarone
Green Beans cooked with bacon, Steamed Broccoli, Steamed or Roasted Cauliflower, Fresh Homegrown Tomatoes,Smothered Okra, Grilled Asparagus, and Roasted Brussel sprouts.
This post was edited on 1/4/20 at 8:24 pm
Posted on 1/4/20 at 8:30 pm to SixthAndBarone
1) Roasted broccoli
2) Roasted carrots
3) Grilled zucchini/squash
4) Sauteed baby bok choy
5) Sauteed green beans w/ bacon
I sometimes make a risotto-type dish with riced cauliflower and some mushrooms that's tasty, too.
2) Roasted carrots
3) Grilled zucchini/squash
4) Sauteed baby bok choy
5) Sauteed green beans w/ bacon
I sometimes make a risotto-type dish with riced cauliflower and some mushrooms that's tasty, too.
Posted on 1/4/20 at 11:14 pm to SixthAndBarone
We roast vegetables several days per week. Usually some combination of broccoli, cauliflower, brussels sprouts, sweet potatoes or carrots. Toss with EVOO, salt, pepper, nutritional yeast.
Posted on 1/4/20 at 11:17 pm to SixthAndBarone
Any vegetable I've tried roasted has been delicious. Next level good. Cauliflower, broccoli, Brussels sprouts, green beans, carrots, all are delicious roasted.
Posted on 1/4/20 at 11:44 pm to SixthAndBarone
You'll eat a vegetable as a main course but not a side dish?
Posted on 1/5/20 at 12:02 am to SixthAndBarone
Just had some carrots roasted with pomegranate syrup at Shaya that were delish . Plan on making that at home soon. I keep the Zea sweet/hot chili sauce on hand for lots of vegetables - thin it with a little low sodium say sauce
Posted on 1/5/20 at 12:15 am to Salmon
quote:
Roasted veggies are about as easy and delicious of a side that it gets
Works on any really, but our favorites are broccoli, carrots, cauliflower, asparagus, brussel sprouts, sweet potatoes, and okra.
Olive oil, salt and 425 degree oven for 20-25 minutes.
any root vegetable work well this way -- adjust the seasonings for the cuisine and it makes something delightful. Makes a frequent side for my lunch. I'll roast a bunch on Sunday and then portion it away for the week.
I also eat a lot of greens, just sweat them down with garlic and a really flavorful pepper. We purchased a grinder and both Malabar/Tellicherry peppercorns from Amazon. Do that, season to taste, and you can't go wrong. Again, very adaptable to the cuisine you're making with the appropriate seasonings. I really can't express how much having flavorful pepper can change something simple.
ETA Sprouts. I grew up thinking brussels sprouts were some foul concoction designed to torment humans, then I grew up and had them cooked properly. Roast them and enjoy. So good.
This post was edited on 1/5/20 at 12:20 am
Posted on 1/5/20 at 1:22 am to SixthAndBarone
As others have said, roasting vegetables is terrific. Many things roast well.
Tomatoes
Mushrooms
Brussel sprouts
Asparagus
Radish
Cauliflower
Broccoli
Sweet potatoes
Carrots
Cabbage
Etc...
Tomatoes
Mushrooms
Brussel sprouts
Asparagus
Radish
Cauliflower
Broccoli
Sweet potatoes
Carrots
Cabbage
Etc...
Posted on 1/5/20 at 7:32 am to SixthAndBarone
I grow a large vegetable garden year round and right now I have collards that I cook down with some onion, garlic, sausage and a bit of chicken stock.
Then I also have cauliflower and broccoli that I like to steam till semi-tender with a bit of crunch left in it and not cooked so much to turn into mush.
Beets and turnips are roasted. Then things like leafy salad greens in several varieties of leaf lettuce, kale, chard and used in tossed salads.
Sugar snap peas are eaten raw or in stir fry.
In the warmer months my garden is different with what I can grow. Squash, okra, green beans, eggplant, etc. are grilled, cooked down on the stove or pickled.
Then I also have cauliflower and broccoli that I like to steam till semi-tender with a bit of crunch left in it and not cooked so much to turn into mush.
Beets and turnips are roasted. Then things like leafy salad greens in several varieties of leaf lettuce, kale, chard and used in tossed salads.
Sugar snap peas are eaten raw or in stir fry.
In the warmer months my garden is different with what I can grow. Squash, okra, green beans, eggplant, etc. are grilled, cooked down on the stove or pickled.
Posted on 1/5/20 at 8:16 am to SixthAndBarone
Vinegar is super under utilized by most. Rather than cover your veggies in butter or cheese for flavor, toss them in a little salt and vinegar once they’re done.
Really good on roasted veggies - sprouts, broccoli, asparagus, etc.
He probably means he’s had them in things like pastas, casseroles, pot pie, etc.
Really good on roasted veggies - sprouts, broccoli, asparagus, etc.
quote:
You'll eat a vegetable as a main course but not a side dish?
He probably means he’s had them in things like pastas, casseroles, pot pie, etc.
This post was edited on 1/5/20 at 8:29 am
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