Content tagged with “Side dish, vegetable” (Page 5)

Roasted Spring Vegetables with Arugula Pesto
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted...

Roasted Cauliflower with Blue Cheese Vinaigrette
Cauliflower roasted in big chunks is delicious and the quick blue cheese vinaigrette makes it special. Try it as a side...

Black Bean Soup
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If...

Apple, Parsnip & Potato Puree
Sweet apples and earthy parsnips add depth to potato puree.

Celery Root Puree
Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.

Butternut Squash Gratin with Gremolata & Golden Raisins
Slices of rich butternut squash are layered with a raisin-spiked gremolata—a classic combination of parsley, lemon zest...

Parsnip, Prune & Caramelized Onion Gratin
Sweet prunes and caramelized onions pair with earthy parsnips in this delicious gratin. Make it a meal: Serve with...

Fennel Gratin
Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make...

Curried Potatoes with Cauliflower
This tangy Indian curry, full of potatoes, cauliflower and carrots, is topped with a cooling cucumber raita. Serve over...

Artichoke & Potato Gratin
Fresh artichokes and potatoes combine in this tasty gratin. Serve with Pan-Roasted Chicken & Gravy and Brussels...

Puree of Celeriac with Pears
With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or...

Acorn Squash with Parsley, Sage & Walnut Pesto
A sophisticated alternative to a brown-sugar glaze, pesto flavored with pungent sage makes a delicious topping for...

Braised Red Cabbage
With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the...

Glazed Rutabagas & Potatoes
Roasted earthy rutabagas and potatoes are simply glazed in this delicious holiday side dish.

Green Beans with Shallot Dressing
While still hot, green beans readily absorb this tart mustard dressing.

Crushed Red Potatoes with Winter Greens
Flecks of red potato skin and deep green from the winter greens add festive color to the plate.

Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.

Sautéed Chard with Chile & Garlic
Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.

Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious....

Shepherd's Salad
This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the...

Radish Pickles
The rosy blush of these radish pickles deepens as they sit, but if tossed with the dressing too far in advance, they...

Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.

Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.

Cucumber Salad (Tzatziki)
This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.

Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...