4 Unforgettable Veggie Side Dishes
One of the best ways to add a healthy dose of vitamins and minerals to your meal is to include a vegetable side dish. You can easily transform Brussels sprouts, cauliflower, and turnips into unforgettable side dishes with easy recipes from the new cookbook Brassicas, by Laura B. Russell. From broccolini with winey mushrooms to cauliflower with salsa verde, we've got a veggie side to match almost any entree.
Roasted Broccolini with Winey Mushrooms
Broccolini, olive oil, kosher salt, small sweet onion, cremini or other mushrooms, dry white wine, ground black pepper, grated Parmesan
Try this recipe: Roasted Broccolini with Winey Mushrooms
Brassi-what? Brassicas, also known as crucifers, are nutrient-rich plants in the mustard family. They include cabbage, broccoli, radishes, kale and bok choy.
Moroccan Turnip and Chickpea Braise
Olive oil, yellow onion, carrots, tomato paste, turnips, kosher salt, cumin, cayenne pepper, chickpeas, chicken or vegetable broth
Try this recipe: Moroccan Turnip and Chickpea Braise
Use it all: Turnips came with greens attached? Don't toss 'em. Chop and sauté in olive oil with garlic, salt and pepper.
Charred Brussels Sprouts with Pancetta and Fig Glaze
Olive oil, pancetta, Brussels sprouts, kosher salt, fig jam, black pepper
Try this recipe: Charred Brussels Sprouts with Pancetta and Fig Glaze
Change it up: For a sweet-salty version, add a drizzle (1 tsp. or less) of aged balsamic vinegar at the end. Another swap: bacon instead of pancetta.
Cauliflower with Salsa Verde
Cauliflower, olive oil, kosher salt, flat-leaf parsley, fresh chives, capers, Dijon mustard, black pepper, Cerignola or other large green olives
Try this recipe: Cauliflower with Salsa Verde
Look for orange or purple cauliflower. Both are rich in antioxidants (and pretty!).