Roasted Rainbow Candied Carrots
Vegetable Dumplings with Lemongrass Dipping Sauce
Caramelized Mushrooms and Onions
Apple-Pear Compote with Vanilla Bean
DON’T TAKE THE WORD “SIDE” LITERALLY. The dishes in this chapter are worthy of the center of the plate. I love a versatile side dish, one that is right at home either in the middle or off to the edge of the plate. Side dishes not only round out a meal and provide an opportunity to work seasonal vegetables into your diet, but a combination of them can actually make a meal. For instance, when I’m a little tired of the same-old, same-old, I turn to this chapter to make my recipe for yummy Veggie Dumplings, which are a perfect companion to Grilled Vegetable Stackers. These two recipes are not only simpatico, but they comprise a wonderful vegetable-based meal, which is never a bad thing. Or, dip into the salads chapter to expand your options. A combination of three sides inevitably makes for a colorful plate—one of the keys to healthy eating.
Of course, the ideal side dish is one that we can eat without regret. Sadly, one of my favorites—French fries—does not fall into this category. But rather than giving them up, I simply turned to a more colorful substitute, butternut squash, cut it into spears and roasted. No more deep frying! In fact, another one of my favorite all-sides meals is Butternut Squash Fries (yum), Caramelized Mushrooms and Onions and Stuffed Artichokes, made healthier with a lighter stuffing. I put the artichoke in the center of the plate and arrange the other two dishes around it. The artichokes also make a great dinner companion with Chinese-style steamed Vegetable Dumplings, on their own, make the perfect lunch. I’ve served up the artichokes and dumplings at parties and they’ve been a huge hit. Just double the ingredients to make them for a crowd!
Of course, there are very specific occasions when side dishes should play their original role. The holidays wouldn’t be the same without a spread of sides, but the offerings aren’t always the healthiest. Unfortunately, they’re usually loaded with lots of heavy cream, butter, oil, salt, and sugar—ingredients that can take the “festive” right out of the festivities. Luckily, there’s no need to forego your favorites, because this chapter is full of dishes that you will be proud to offer on your celebration table. For instance, there are the Roasted Vegetable Medley and Roasted Fingerling Potatoes—the perfect swap-out for mashed potatoes. My recipe for Roasted Rainbow Candied Carrots, raises this humble vegetable to a holiday-worthy dish. And what turkey dinner would be complete without ruby red cranberry sauce? I’ve come up with delicious alternatives to that sugar-laden classic in Plum-Apple Chutney) and Apple-Pear Compote with Vanilla Bean. Whether the farmstands are groaning with fresh produce, you’re planning your next holiday menu, or simply looking to change up the center of your plate, flip through this chapter to find some delicious answers.
YIELD: 4 servings
Tossed with maple syrup, seasoned with cinnamon, and roasted, sweet carrots get just a tad sweeter! This gorgeous dish is a staple on my family’s Thanksgiving table, but it’s worth making whenever the piles of multicolored carrots start to show up at the farmers’ market or your favorite grocery store.
2½ tablespoons maple syrup
1½ tablespoons canola oil
1¼ teaspoons ground cinnamon
1⁄8 teaspoon sea salt
2 pounds multicolored carrots (orange, yellow, purple), peeled (if using mini carrots, leave stems on)
Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
In a small bowl, combine the syrup, oil, cinnamon, and salt. Toss with the carrots in a large bowl until evenly coated.
Spread on the baking sheet in a single layer. Bake 35 minutes or until fork-tender.
Roasted Rainbow Candied Carrots
YIELD: 4 servings
Artichokes are among the most fun vegetables to eat. Even better, they’re packed with antioxidants and are a great source of fiber. Peel back the leaves one by one and slide them between your teeth to enjoy their smooth, earthy flesh. The top prize is the heart, a tender nugget at the core of the artichoke. Here, I’ve tucked a crumbly herb and bread crumb stuffing spiked with lemon and Parmesan in between each leaf. Make these for a party—your guests will never forget them!
4 large artichokes
1 lemon, halved
2 tablespoons olive oil
1 medium sweet onion, diced
3 medium cloves garlic, minced
2 cups whole grain bread crumbs (coarsely ground in food processor from fresh or day-old crusty bread)
¼ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh oregano leaves
1 teaspoon grated lemon zest
½ teaspoon sea salt
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese, divided
2 cups boiling water
Olive oil cooking spray
Slice off the artichoke stems and tops using a serrated knife and remove any rough leaves or sharp leaf tips using scissors or kitchen shears. Scoop out and discard the interior chokes and the spiny parts. Rub the lemon halves over the sliced portions and outer exterior edges of the artichokes to prevent browning.
Preheat the oven to 425°F. Heat the oil in a sauté pan over medium heat. Sauté the onions until just translucent, 5 to 8 minutes. Add the garlic and cook, stirring often, 2 minutes. Add the bread crumbs and toast, stirring occasionally, until crispy, about 5 minutes. Add the parsley, oregano, and lemon zest. Cook 1 to 2 minutes to heat through. Add the salt and pepper and stir to combine.
Transfer the bread crumb mixture to a medium bowl and mix in ½ cup plus 2 tablespoons of the Parmesan cheese. Scoop the mixture evenly into the cavities of the 4 artichokes and between the leaves. Place the artichokes, stuffing side up, in a 2-quart baking dish, and pour the boiling water around them.
Coat a long sheet (2 if necessary) of aluminum foil with olive oil cooking spray. Place the foil over the artichokes and wrap the dish tightly, making a tent over the entire baking dish. Bake 45 to 50 minutes, until the artichokes are very tender.
Remove the foil tent and sprinkle the remaining 2 tablespoons Parmesan evenly over the artichokes. Change the oven setting to broil and broil the artichokes for 3 minutes, or until they are golden brown on top.
YIELD: 4 to 6 servings
It’s no secret that French fries are deep-fried in tons of fat, but the truth is, you can satisfy a craving for the crispy, salty side dish in a much healthier way. I opt for nutrient-rich butternut squash fries and roll them in cornflakes seasoned with dried herbs to create a super-crunchy coating. (See photo)
2 large egg whites, lightly beaten
1 cup unsweetened cornflakes cereal, crushed
2 teaspoons garlic powder
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried savory
1 teaspoon dried thyme
¾ teaspoon sea salt
¼ teaspoon ground black pepper
2 small butternut squash, peeled, seeded, and sliced into matchsticks
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and lightly coat with olive oil.
Place the egg whites in a bowl. In a wide baking dish, combine the crushed cornflakes, garlic powder, marjoram, oregano, savory, thyme, salt, and pepper.
Using tongs, dip the squash fries into the egg whites until coated. Transfer to the corn-flakes mixture and coat on all sides. Place on the baking sheet in a single, even layer.
Bake 40 to 45 minutes, until the inside is fork-tender and the outside is crispy. Serve immediately.
YIELD: 4 servings
Roasting is one of my favorite (and one of the healthiest) ways to cook vegetables. The process of roasting concentrates the natural sugars in the veggies and gives them a crisp, sweet exterior. I love herbes de Provence, but you can experiment with whatever combination of dried herbs you like.
8 ounces mini carrots, tops left on
8 ounces baby summer squash
8 ounces baby zucchini
2 tablespoons olive oil
2 tablespoons herbes de Provence (see tip)
2 teaspoons garlic powder
½ teaspoon sea salt
½ teaspoon ground black pepper
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
Combine the carrots, squash, zucchini, oil, herbes de Provence, garlic powder, salt, and pepper in a large bowl and toss to coat evenly.
Spread the vegetables* on the prepared baking sheet in a single layer and bake 20 minutes. Stir, return to the oven, and bake 20 minutes. Stir again and bake 10 minutes more, until the vegetables are fork-tender. Serve immediately, while warm.
*TIP: This recipe features mini vegetables, which are ideal for roasting whole. If you can’t track down the mini variety, no worries! Simply slice regular vegetables into chunks of the same size to ensure that their roasting time will be the same and that they all cook evenly throughout.
Roasted Vegetable Medley
YIELD: 6 to 8 servings
Here is the kewlest mix of mini potatoes and onions ever. I love to use a mixture of colors for the potatoes—they’re available in red, yellow, and purple at farmers’ markets and gourmet food shops. The trick here is to toss them in enough olive oil to coat them thoroughly and to season them well.
3 pounds fingerling potatoes (a mixture of red, yellow, and purple)
1 pound red and white pearl onions
¼ cup olive oil
2 teaspoons herbes de Provence*
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat the oven to 350°F. Coat a 9- by 13-inch baking sheet with olive oil.
In a large mixing bowl, toss the potatoes and onions with oil. Add the herbes de Provence, garlic powder, salt, and pepper and toss until the seasonings are evenly distributed. Spread the potatoes and onions onto the baking sheet in a single layer.
Bake 60 to 75 minutes, stirring once halfway through, until the potatoes and onions are fork-tender. Transfer to a large dish or bowl and serve warm.
*TIP: Don’t let the French name intimidate you! Herbes de Provence is a delicious combination of dried herbs (thyme, marjoram, savory, rosemary, basil, and more) that goes very well with potatoes and onions. (You may also wish to try the recipe on this page.)
Roasted Fingerling Potatoes
YIELD: 4 servings
Essentially a veggie sandwich minus the bread, these colorful towers of grilled vegetables drizzled with a sweet balsamic glaze are very forgiving. Use whatever vegetables are in season; just follow the method for grilling, stacking, and drizzling.
1 cup balsamic vinegar
4 large, round, thick slices of eggplant
2 red bell peppers, halved, and stems, seeds, and veins removed
2 yellow bell peppers, halved, and stems, seeds, and veins removed
4 large portobello mushroom caps, stems and gills removed
4 thick slices of a large sweet onion
4 tablespoons shredded reduced-fat mozzarella cheese
Bring the vinegar to a boil in a saucepan over high heat and immediately reduce the heat to low. Cook, stirring occasionally, until thickened and syrupy, 30 to 35 minutes. Set aside.
Preheat the grill to medium-high or heat a grill pan over medium-high on the stovetop. Lightly coat the grate with olive oil. Lightly brush the eggplant slices, bell pepper halves, mushroom caps, and onion slices with olive oil and season on both sides with garlic powder, salt, and pepper. Working in batches, grill the vegetables until just tender.
Stack the vegetables on 4 serving plates to form tall towers, starting with a mushroom cap, and followed by an eggplant slice, onion slice, yellow pepper, and red pepper.
Sprinkle 1 tablespoon mozzarella on the top of each tower, then drizzle each with a tablespoon of balsamic glaze.*
*TIP: Take a page from restaurant chefs and use this awesome trick to drizzle the balsamic glaze over the towers: Pour the glaze into a squeezable squirt bottle and squeeze decorative patterns on the vegetable stacks and plates.
YIELD: 6 servings (about 6 dumplings per serving)
These Vegetable Dumplings are my take on classic Dim Sum. I had so much fun creating this recipe. It features envelope-shaped dumplings made from wonton wrappers, which become translucent when steamed—a great cooking method that requires no fat. Once cooked, the vibrant colors of the vegetables show through ever so slightly. Mini masterpieces!
¼ cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sesame seeds
1 tablespoon coarsely chopped fresh ginger
2 cloves garlic, coarsely chopped
2 large egg whites
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup grated carrots
½ cup finely grated red Napa cabbage
½ cup shelled edamame
½ cup diced water chestnuts
1 red or yellow bell pepper, diced
¼ cup cilantro leaves
1 package miniature (2-inch) square wonton wrappers (35 total)
In a food processor, pulse the broth, soy sauce, sesame seeds, ginger, garlic, egg whites, salt, and pepper until smooth.
To make the filling, in a mixing bowl, combine the carrots, cabbage, edamame, water chestnuts, bell pepper, and cilantro. Pour about half of the mixture from the food processor over the vegetables.
Place 1 wrapper on a work surface and lightly brush the edges with water. Spoon 1½ tea-spoons of the filling in the center, draining excess liquid before adding to the wrapper. Fold 1 corner of the wrapper over the mixture, followed by the opposite corner, to create an egg roll shape that is open at the sides. Fold the remaining 2 corners over each other and press down firmly to seal the wrapper tightly. Repeat with the remaining wrappers and filling to make a total of 35 dumplings.
Fill a large sauté pan with high sides with about ½ inch of water. Set over medium heat and bring to a simmer. Place the dumplings in a single layer in a metal or bamboo steamer lined with parchment paper and place the steamer in the pan. Cover and steam the dumplings about 12 minutes, until the wrappers are glossy and slightly translucent and the vegetables are tender. Carefully remove the dumplings to a plate. Repeat to steam all the dumplings, refilling the pan with water as necessary. Serve with the dipping sauce.
YIELD: Approximately 1 cup
1 cup cilantro leaves
½ cup thinly sliced stalks lemongrass
¼ cup reduced-sodium soy sauce
¼ cup low-sodium chicken broth
¼ cup water
In a food processor, pulse all the ingredients until smooth. Serve alongside the dumplings for dipping.
YIELD: 4 servings
This is inspired by the classic steak house offering, typically served alongside a perfectly grilled piece of meat. But I prefer to spoon the delicious mix into a split baked potato or on top of Grilled Sliders, or perhaps just serve it with a variety of other side dishes to make up a vegetarian meal.
2 tablespoons olive oil
3 large sweet yellow onions, cut into ¼-inch-thick slices
6 cups white button mushrooms, stems removed, thinly sliced
Heat the oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, about 10 minutes. Add the mushrooms and season with the salt and pepper. Cook, stirring occasionally, until the liquid has reduced and the onions and mushrooms have caramelized, 25 to 30 minutes. Serve immediately, while still warm.
YIELD: 6 to 8 servings
This warm, sweet compote is perfect for breakfast or a festive holiday brunch. Loaded with fresh fruit and myriad wintertime flavors like cinnamon and all-spice, you’ll love using it as an alternative to maple syrup on waffles or pancakes. It also makes a delicious accompaniment to roast chicken.
2 pounds Bosc pears, peeled, quartered, and cored
2 pounds sweet red apples, peeled, quartered, and cored
½ cup freshly steeped decaffeinated vanilla-flavored black tea
1⁄3 cup pure maple syrup
Zest of ½ medium orange
¼ cup freshly squeezed orange juice
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon sea salt
2 vanilla beans, split open and seeds scraped
Combine the pears, apples, tea, maple syrup, orange zest and juice, cinnamon, allspice, salt, and vanilla bean seeds in a large Dutch oven or stockpot and stir to combine. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, until the apples and pears are fork-tender, 30 to 40 minutes. Uncover and continue to cook for 5 minutes, stirring often, until the liquid has reduced to a thick syrup.
Using a potato masher or the edge of a wooden or metal spoon, mash the apples and pears just until chunky, if desired, or continue to mash to a smooth, uniform puree.
Serve hot or cold. Store any leftovers in an airtight container in the refrigerator.
Apple-Pear Compote with Vanilla Bean
YIELD: 4 to 6 servings
To boil it down (no pun intended!): This simple fruit compote of apples, plums, sugar, and spices is as versatile a condiment as it gets. It’s the perfect accompaniment to my Balsamic Pork Chops and just about any meat or poultry you cook in the fall months.
2 pounds Fuji apples, cored and quartered (skins left on)
2 pounds red plums, pitted and chopped into 2-inch chunks (skins left on)
¾ cup water
¼ cup unsweetened apple juice
¼ cup plus 2 tablespoons raw sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Combine the apples, plums, water, apple juice, sugar, and cinnamon in a large pot. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer until the fruits are fork-tender, about 40 minutes.
Stir in the vanilla extract and simmer 1 minute. Allow to cool slightly. Serve warm or chilled.
Plum-Apple Chutney
