Chapter 6

Simple Sides

Baked Brussels Sprouts with Tahini

Chile-Lime Roasted Sweet Potatoes

Veggie Confetti Cauli-Rice

Quick Beet and Cabbage Salad

Lemon-Dill Parsnips

Hasselback Zucchini with Gremolata

Herbed Celery Root Fries with Lemon Aioli

Blistered Green Beans with Toasted Almonds

Sautéed Sugar Snap Peas

Italian Roasted Whole Cauliflower

Cauliflower–Sweet Potato Mash