Three Great Vegetarian Sides
Creating unique vegetarian sides is fun, and shall it be said, easy? The main tip is to choose from produce in season and try not to add anything too complicated to it. Most of the following sides take minimal effort, and everyone will love them. During the holidays, you have delicious choices and flavors to work with. So, get ready to thrill your family with these tremendous vegetarian sides that are good for every day but also awesome for Christmas or any holiday.
Each side serves four, but you can easily make more – they are so simple.
Take a head of large (or two small) broccoli and cut it up into bite-size pieces. Place in a bowl and toss freely. Add one or two tablespoons of olive oil and toss. Now add the zest of half a lemon, two cloves of garlic crushed, one 1/2 teaspoon of salt. Toss.
Pour onto a lined baking pan (parchment works best), spread out in one layer, and roast without stirring in the oven for 20 minutes in a preheated 450-degree F oven. Some of the edges will get brown and crispy. Cook until the stems are tender but still crisp. Hint: You can use this same recipe for cauliflower and Brussels sprouts.
Roasted Brussels Sprouts with Cranberries
For this recipe, you’ll need to trim a pound of Brussels sprouts. If they are large, you can cut them in half. Mince 2 TBS shallots. Place together in a large bowl. Now whisk together 2 TBS olive oil, 2 TBS maple syrup, and 2 TBS balsamic vinegar in a small bowl. Pour over the Brussels sprouts and shallots. Toss to cover all ingredients very well. Pour onto a baking sheet lined with parchment paper.
Spread the Brussels sprouts out, so it’s just one layer. If you cut some of the Brussels sprouts in half, put the cut side down. Bake in a preheated 425-degree F oven for 15 minutes, stirring halfway through. Take from the oven and stir again while adding 1/4 cup chopped walnuts and 1/2 cup dried cranberries. Bake for an additional five minutes or so until the walnuts are toasted.
Easy and Fast Sautéed Spinach
For this recipe, you’re just going to need a few ingredients. In a large pan like a wok (or just a big pan), heat 2 TBS olive oil over medium heat, then add four cloves of garlic that you have sliced thinly. Cook until fragrant and beginning to brown. Get about 20 ounces of fresh spinach, trimmed of any tough stems, and dried.
Add the spinach, stir it, then cover and cook until wilted – which only takes three to five minutes. Remove from heat, add 1 TBS lemon juice and 1/4 teaspoon salt. If you like extra spice, add 1/4 teaspoon crushed red pepper, or you can use hot salt in place of the salt. Another excellent substitution is smoked salt.
These three vegetarian sides are perfect for Christmas or any wintertime holiday while the items are in season. Most of the recipes can also be adapted for other in-season vegetables. Give it a try, and you’ll see how simple it is to whip up excellent vegetarian sides.