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Vegetable Side Dishes
NYT Cooking: Wholesome and nutty in flavor, barley makes a superb alternative to arborio rice when making risotto, since it’s a grain that’s naturally plump and chewy when cooked. Make sure to use pearl barley, not hulled barley, since it cooks much faster and is more tender. The best thing about this risotto is that it’s baked, taking away the pressure of constant stirring at the stove. The grated Parmesan...
Maple Glazed Roasted Butternut Squash with Brussels Sprouts - A perfect side dish for your Holiday meals prepared with roasted Butternut Squash and Brussels Sprouts coated with a delicious maple glaze. #butternutsquash #brusselssprouts #sidedish #thanksgivingrecipes #thanksgiving #christmas #sidedishrecipes #vegetarian #glutenfree
NYT Cooking: In Spain, wild asparagus is very popular, and it’s a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorp...
Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.
NYT Cooking: A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the cass...