Easy Veggie Side Dishes
4 Ingredients Easy Veggie Side Dishes
It’s Winter and there’s nothing like a roast with veggies to serve up at this time of year but it’s the side dishes that are often forgotten at a meal and it’s the show-stopping piece of meat that takes centre stage!
This is a bit of a funny repertoire but think about relating it to what you wear - don’t they say it can be the accessories to an outfit that either make or break an outfit! Well it’s just like side dishes – if you can add some easy and delicious veggie sides to your repertoire, which add colour, nutrition and complement the meal or the main act (the meat), then you are sure to impress!
In 4 Ingredients Christmas from page 96 through to page 105, we showcase wonderful suggestions of how to make easy side dishes that will help you prepare a meal to excite! Just remember a bland vegetable can sparkle with a bit of extra flavour! Take for example A Plate of Asparagus on page 96. In this recipe, here are three different flavours to serve over your asparagus spears. I love, love and love Asparagus! It’s a vegetable that can be steamed, boiled or grilled, with every spear of Asparagus packed full of a range of B group vitamins, vitamin C and potassium. Here is a little tip, please remember when shopping for Asparagus, look for fresh-looking asparagus, with smooth, firm stems and try to choose bunches where the spears are all a similar thickness, to allow for even cooking.
My next side dish – is using the simple green bean! There is no doubt, whether you prefer to eat them raw, steam-fried, green beans are a great source of dietary fibre, mineral and vitamins. The beauty about green beans is that they are available all year around, making them a wonderful side dish to serve. On page 98, learn how to make the simple green bean as Beans with Garlic, Lemony Butter! To serve neat bundles and great for impressive presentation, why not wrap equal amounts of beans with cucumber ribbon …. simple but stunning!
Now for my next side dish – well you just can’t have a roast meal without this vegetable to compliment your meat. Of course, it my Golden Roast Potatoes. Simply wash your potatoes and pop them in a saucepan of salted water, bring to the boil, cover and reduce heat and simmer for 20 minutes or until tender. Drain and return to the saucepan, place over a medium heat to dry the potatoes. Add some oil to a large roasting pan and place in the oven for 2 minutes or until really hot. Squash your potatoes gently with a masher, so you are bursting the skins. Add your potatoes and garlic cloves into your roasting pan, rolling to coat them in oil and roast for 45 minutes or until crispy. Remove, drain the oil. Season and serve with scattered lemon zest and oh my – you have this unbelievable smell of garlic and lemon! I find that serving potatoes this way – well what more can I say but it’s a real showstopper!!
Alias, my Honey Glazed Sweet Potato on page 102 – not only are sweet potatoes inexpensive but they are readily available and most importantly they are good for you and yummy! There are so many reasons to compliment your meal with sweet potatoes. They are high in vitamin in B6, a great source of vitamin C, along with containing iron and vitamin D. Did you know – they are a good source of magnesium, which is the relaxation and anti-stress mineral. Many experts believe that a large percentage of our population is deficient of this important mineral.
My final side dish is a Seasoned Roast Vegetables on page 104 in 4 Ingredients Christmas is a colourful unison of the carrot, beetroot and parsnip – season well and bake in some olive oil until tender and golden. A perfect accompaniment to a roasted main course!
So whether you are entertaining or simply, just feeding the family and you are looking for easy vegetable side dishes to accompany a delicious roast, please take a look at 4 Ingredients Christmas to turn your meal into a feast!