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Content tagged with “Side dish, vegetable” (Page 17)

Sauté of Root Vegetables
This delicious combination of leeks, rutabaga and celery root is seasoned with fresh thyme. Make it a meal: Serve with...
Wilted Spinach
Olive oil and pine nuts are a simple addition to sautéed spinach.
Onion Confit Crostini
Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-...
Stewed Okra & Tomatoes
This simple stew highlights two summer stars—tomatoes and okra—in a simple stew. Okra (known as gombo in much of West...
Cheesy Broccoli-Potato Mash
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
Ginger Broccoli
Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty...
Island Red Beans (Habichuelas Coloradas Grandes)
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful...
Mediterranean Roasted Broccoli & Tomatoes
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.
Tuscan Cabbage & Mushrooms
Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.
Braised Fennel with Tomatoes & Potatoes
Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-...
Squash Rounds with Shallot-Cider Sauce
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side...
Brussels Sprouts with Chestnuts & Sage
Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the...
Cornbread & Sausage Stuffing
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable...
Green & Yellow Beans with Wild Mushrooms
Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.
Roasted Carrots with Cardamom Butter
Roasting these carrots with only a bit of butter and some cardamom gives them a rich, nutty flavor that belies how...
Orange-Scented Green Beans with Toasted Almonds
Toasted nuts and fresh orange zest adorn these versatile green beans. Toast the nuts while you steam the beans and you...
Brussels Sprouts with Bacon-Horseradish Cream
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or...
Rutabaga & Potato Puree
Earthy rutabagas and garlic add flavor to mashed potatoes. They can be made ahead, making them the perfect choice for...
Artichokes with Balsamic Vinaigrette
Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to...
Jícama-Apple Slaw
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...
Wilted Winter Greens & Black-Eyed Peas
For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens....
Spicy Broccoli Salad
Steamed broccoli is tossed with an Asian-inspired dressing in this quick and easy salad.
Roasted Root Vegetables
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a...
Cranberry-Onion Relish
Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.
New Potatoes & Peas
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas. The flavors...
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