Sides

Simple Holiday Vegetable Sides – Mashed Potatoes

Source: www.myrecipes.com

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Slow Simmered Barbeque Black Beans

Slow Simmered Barbeque Black Beans
Cuisine: American
Recipe type: Sides
Serves: 12

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Ingredients
  • 4 slices bacon, cut into ¼-inch wide strips
  • 1 large onion, small diced
  • 1 cup ketchup
  • 3 tablespoons packed light brown sugar
  • ¼ cup molasses
  • 1½ tablespoons cider vinegar
  • 1½ tablespoons prepared mustard
  • 4 (15-ounce) cans black beans in their liquid
  • 1 teaspoon cayenne
  • salt and pepper to taste

Instructions
  1. Place a medium skillet over medium heat.
  2. Add the bacon and cook until crisp.
  3. Transfer half of the bacon to a 4-quart slow cooker along with the onion, ketchup, brown sugar, molasses, vinegar, mustard, black beans, cayenne, salt, and pepper.
  4. Stir to combine, then cook on high for 2 hours.
  5. Sprinkle with the remaining crispy bacon and serve.Slow Simmered Black Beans

 

Smoky and Spicy Chipotle Quinoa

Smoky and Spicy Chipotle Quinoa
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 tablespoon butter
  • ¼ small onion, small diced
  • 2 chipotles canned in adobo, seeded and finely minced
  • 1 teaspoon paprika, plus more for garnish
  • 1 clove garlic, minced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper to taste

Instructions
  1. Place a medium saucepan over medium heat.
  2. Add the butter followed by the onion, chipotles, paprika, salt, and pepper and cook just until the onion begins to become tender.
  3. Add the garlic and cook for 1 minute more. Increase the heat to high. Add the quinoa, broth, salt and pepper, then bring to a boil.
  4. Cover, reduce to a simmer, and cook until the quinoa becomes tender, about 25 minutes.
  5. Remove the lid, fluff with a fork, sprinkle with cilantro and paprika, then serve.Smoky and Spicy Chipotle Quinoa

 

Roasted Asparagus with Parmesan and Lemon

Roasted Asparagus with Parmesan and Lemon
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 bunch asparagus, tough ends trimmed
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated Parmesan
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Place the asparagus on a baking sheet and drizzle with the oil.
  3. Sprinkle with Parmesan, salt, and pepper, then toss to combine.
  4. Spread the asparagus into a single even layer.
  5. Roast the asparagus until tender, about 12 minutes.
  6. Sprinkle with lemon zest and juice, then serve.Roasted Asparagus with Parmesan and Lemon

 

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary
Recipe type: Sides
Serves: 4

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Ingredients
  • 1½ pound fingerling potatoes, scrubbed and halved lengthwise
  • 1 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cups grape tomatoes
  • ½ cup Kalamata olives, halved lengthwise
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 450ºF.
  2. Place the potatoes on a baking sheet, drizzle with the oil, sprinkle with rosemary, salt, and pepper, then toss to combine.
  3. Roast the potatoes until they begin to become tender, about 15 minutes.
  4. Add the tomatoes, olives, then stir to combine.
  5. Continue roasting until the potatoes are browned and tender, about 10 minutes more.Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

 

Ginger Mango Chutney

Ginger Mango Chutney
Cuisine: Asian
Recipe type: Sides
Serves: 4

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Ingredients
  • 5 mangos, peeled and chopped into 1-inch chunks
  • 2 onions, chopped
  • ½ red bell pepper, seeded and diced
  • 3 tbsp grated fresh ginger
  • ¾ cup white vinegar
  • 1 cup brown sugar
  • ½ tsp ground cloves

Instructions
  1. Combine all ingredients in a large saucepan over medium heat, and add an inch or so of water to the bottom to prevent scorching.
  2. Bring to a boil, then reduce heat to a simmer. Stir often, breaking up the mango chunks from time to time, until the chutney is thick and fairly homogeneous, with a just few intact mango chunks; about 40 minutes.
  3. Either refrigerate and keep for up to two weeks, or place into mason jars and use a canning method.Ginger Mango Chutney