If you enjoyed the last post, then you’ll love this one also! 20 more side dishes to add to your quarantine meals and even afterwards. Happy cooking!
Acorn Squash with Pepitas – (Pepitas are pumpkin seeds guys!) Halve 2 acorn squash; slice into 1-inch-thick wedges. Toss with 4 tablespoons melted butter, 1 tablespoon brown sugar and 3/4 teaspoon each smoked paprika and kosher salt. Roast at 425 degrees F, 40 minutes. Sprinkle with 3 tablespoons pepitas and roast 5 more minutes. Season with salt.
Maple Acorn Squash – Halve 2 acorn squash; slice into 3/4-inch-thick wedges. Toss with 4 tablespoons melted butter, 1/4 cup maple syrup, 2 teaspoons Sriracha and 6 thyme sprigs; season with salt. Roast at 400 degrees F, 35 minutes.
Parmesan Acorn Squash – Halve 2 acorn squash; slice into 1/2-inch-thick wedges. Toss with 1/4 cup olive oil. Sprinkle with Italian seasoning, grated Parmesan and salt. Roast at 425 degrees F, 30 minutes.
Delicata Squash with Streusel – Halve 1 delicata squash; slice into 1/2-inch-thick wedges. Mix 1/2 cup each brown sugar and sliced almonds with 2 tablespoons each softened butter and flour; sprinkle over the squash. Roast at 400 degrees F, 30 minutes.
Maple Red Onions and Apples – Cut 3 small red onions and 3 Gala apples into 1-inch-thick wedges; toss with 3 tablespoons each vegetable oil and maple syrup, 1 tablespoon thyme leaves and 1 teaspoon kosher salt. Roast at 425 degrees F, 35 minutes.
Mushrooms with Rosemary – Toss 3 pounds mixed mushroom caps with 3/4 cup olive oil on 2 rimmed baking sheets; season with salt. Add 4 crushed garlic cloves and 3 sprigs rosemary to each. Roast at 450 degrees F, 25 minutes. Add a splash of water to each baking sheet; scrape up the browned bits.
Bacon-Chestnut Mushrooms – Cook 6 diced slices bacon in a skillet until crisp. Add 1 cup halved jarred chestnuts; cook 1 minute. Remove to a bowl. Add 2 pounds halved cremini mushrooms, 1 sprig thyme and 1 teaspoon Worcestershire sauce to the skillet; cook until the mushrooms are tender, 10 minutes. Add a splash of cider vinegar; stir in the bacon and chestnuts.
Mushroom-Bacon Salad – Thinly slice 1 pound button mushrooms with a mandoline. Cook 5 diced slices bacon until crisp; add 2 tablespoons each white wine vinegar and chopped chives, and 1 tablespoon olive oil. Toss with the mushrooms, and salt and pepper.
Shiitakes with Edamame – Saute 1 pound quartered shiitake mushroom caps in 3 tablespoons butter over medium-high heat, 5 minutes. Add 2 teaspoons grated ginger, and salt to taste. Cook 2 cups frozen shelled edamame in boiling water, 5 minutes. Drain and toss with the shiitakes.
Chipotle-Cheddar Corn Casserole (pictured above) – Whisk 5 cups thawed frozen corn, 2 eggs, 1 cup heavy cream, 1/2 cup shredded cheddar, 1 tablespoon minced chipotle in adobo, and salt and pepper; pour into a buttered 1-quart baking dish. Bake at 375 degrees F, 30 minutes.
Spicy Broccoli Rabe – Cut 3 bunches broccoli rabe into 2-inch pieces; cook in a steamer basket set in a pot with 1 inch of boiling water, covered, until tender, 8 minutes. Cook 6 anchovies and 3 sliced Fresno chiles in 1/2 cup olive oil over low heat, 15 minutes. Add 4 sliced garlic cloves; cook over high heat until golden, 2 minutes. Toss with the broccoli rabe. Season with salt.
Roasted Cauliflower with Grapes (pictured above) – Toss 1 head cauliflower (cut into 1-inch florets) with 1 1/2 cups grapes, 3 tablespoons olive oil, 2 tablespoons capers, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 450 degrees F, 25 minutes.
Roasted Romanesco – Toss 2 pounds Romanesco (cut into 1-inch pieces) with 2 thinly sliced red jalapenos, 1/4 cup olive oil, and salt and pepper to taste. Roast at 425 degrees F, 25 minutes.
Lemon-Garlic Brussels Sprouts – Toss 2 pounds halved Brussels sprouts and 2 thinly sliced garlic cloves with 1/4 cup olive oil, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 425 degrees F, 25 minutes. Toss with 1 tablespoon each lemon juice and grated lemon zest.
Pomegranate Brussels Sprouts Make Lemon-Garlic Brussels Sprouts (see above).Toss with 1/2 cup cooked bulgur. Sprinkle with pomegranate seeds and chopped parsley.
Brussels Sprout Slaw – Whisk 1/3 cup olive oil with 3 tablespoons cider vinegar, 2 teaspoons each Dijon mustard and honey, 1 minced garlic clove, 1/2 teaspoon kosher salt, and pepper to taste. Toss with 1 pound shredded Brussels sprouts and 1/2 cup each raisins and chopped toasted pecans.
Brussels Sprouts with Chestnuts – Toss 2 pounds halved Brussels sprouts with 3 tablespoons olive oil and 1 teaspoon kosher salt. Roast at 425 degrees F, 25 minutes. Toss with 1 cup halved jarred chestnuts, 1/2 cup dried cherries and a splash of red wine vinegar.
Sweet-and-Sour Brussels Sprouts – Cook 3 diced slices bacon in 1 tablespoon vegetable oil in a skillet until crisp. Remove with a slotted spoon. Add 2 pounds halved Brussels sprouts, 1/4 cup apricot jam, 1 chopped garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes to the skillet. Cook over medium heat, 20 minutes. Stir in the bacon and 2 tablespoons cider vinegar.
Bacon Brussels Sprouts – Cook 2 pounds trimmed Brussels sprouts in a steamer basket set in a pot with 1 inch boiling water, covered, until tender, 5 minutes. Cook 4 diced slices bacon in a skillet until crisp. Add the Brussels sprouts and 1 tablespoon maple syrup; toss.
Brussels Sprout Gratin – Cook 1 pound halved Brussels sprouts in boiling salted water until tender, 10 minutes. Drain; let cool. Toss the Brussels sprouts in a 3-quart baking dish with 1 tablespoon flour, 1/2 teaspoon kosher salt and 1/4 teaspoon grated nutmeg. Pour in 1 cup heavy cream. Sprinkle with 1 cup shredded cheddar and 2 tablespoons breadcrumbs. Dot with butter. Bake at 400 degrees F, 20 minutes.