Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Flavour packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.
Oh summer, how I love you and all the fresh fruit and veggies you provide. During the summer I always have a generous stock of fruits and vegetables in my fridge then winter rolls around and that’s a different story.
It’s like that abundance of nutritious, vitamin packed fruits and veggies gets traded in for an abundance of cavity causing, non-diet-friendly holiday sweets, but I won’t complain there. I love my sweets. But I also love a sheet pan full of roasted zucchini, tomatoes and other yummy veggies!
Get this recipe on cookingclassy.com
WARM EGGPLANT, MUSHROOM AND KALE SALAD
Salads don’t have to be cold or boring! Try a delicious warm kale salad with eggplant and mushrooms, topped with tangy goat cheese, walnuts and balsamic vinaigrette. It’s the perfect side dish for cold weather! (gluten-free, vegetarian)
This roasted Warm Eggplant, Mushroom, and Kale Salad is the perfect fall salad. It is served hot straight from the oven with warm fall flavors like thyme and balsamic vinegar, with creamy goat cheese that make the mushrooms, kale and eggplant so comforting and perfect for cooler temperatures when you don’t want a cold salad.
Get this recipe on livelytable.com
While browsing through Facebook on a lazy Sunday morning, I recently came across a mouth-watering recipe for Vegetable Tian.
The term tian simply refers to a dish of thinly sliced vegetables that have been cooked in olive oil and baked au gratin.
One of my very best friends recently gave me a few squash fresh from the garden. Another awesome friend gave me tomatoes (I obviously have great friends!). All I really had to get to make this dish was zucchini, Italian cheese and an onion. The remaining ingredients I already had on-hand.
Get this recipe on theblondcook.com
GARLIC BUTTER ROASTED CARROTS
GARLIC BUTTER ROASTED CARROTS WITH A TOUCH OF CANOLA OIL, CRACKED BLACK PEPPER AND KOSHER SALT MAKES THE PERFECT SIDE DISH FOR A WEEKNIGHT MEAL OR A HOLIDAY CROWD.
Garlic Butter Roasted Carrots have been a fun side dish I’ve used with clients for years. As a chef you look for easy, impressive, beautiful stress-free dishes that will keep your clients happy and full while letting you spend the time on the other pieces of the meal.
These Garlic Butter Roasted Carrots are perfect, especially in their rainbow form, because they are as simple as any roasted vegetables, but pumped up with the flavor of butter, garlic and fresh cracked black pepper. The butter adds a ton of flavor and with the addition of the canola oil you can rest easy knowing it won’t burn in the oven.
Get this recipe on dinnerthendessert.com
Low-Carb Cauliflower Creamed Spinach
The Recipe Card, Instructional Video and Nutritional Information is at the bottom of the post, but don’t be too hasty! The post contains all my tips and tricks.
Mmmm spinach…. I love me some spinach. My favorite way to eat my beloved spinach is creamed.
Creamed spinach recipes, sadly, contains flour, but fear no more, because that little fact forced us to invent this a.m.a.z.i.n.g. side dish recipe -> Low-Carb Cauliflower Creamed Spinach ohhhh yeah!
This recipe is definitely a family favorite. Yes, I say that almost every time we post a recipe, but this time it’s more true than the other times (I may or may not say that every time too, but that’s besides the point).
Get this recipe on livingchirpy.com
HARVEST ROASTED VEGETABLES
Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon and walnuts. Your new favorite fall side dish!
Simple ingredients combined in delicious ways. That’s what we have going on today.
Everything you might want is here! Between the vegetables, the berries, the walnuts, and the bacon, it’s practically a complete meal in and of itself.
Get this recipe on culinaryhill.com
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