It's easy to overlook your veggie side dishes and get stuck in the routine of preparing them one way. Steaming them is the most common method because it is quick, easy, and healthy. Unfortunately, because it is such an easy method, you might find yourself turning to it for all of your veggies and before you know it, you have fallen into a rut of boring sides! This does not have to be the case though. Elevate your vegetables and bring them to the center of the plate with these simple and tasty options.
Mint and Lime Curry Peas
Makes 4 servings; Each serving = 0.5 fat + 2 veggie carb servings
Ingredients:
- 2 tbsp olive oil
- 1 1/2 tsp curry powder
- 4 garlic cloves, sliced
- 1 cup green peas
- 8 oz pkg fresh sugar snap peas, trimmed
- 1/4 cup torn fresh mint
- 1/2 tsp lime zest
- 1 tsp lime juice
- 1/4 tsp kosher salt
Combine olive oil, curry powder, and sliced garlic cloves in a medium skillet over medium. Cook until garlic is fragrant, stirring frequently. Add green peas and trimmed fresh sugar snap peas; cook until to liking. Stir in fresh mint, lime zest, fresh lime juice, and kosher salt. Serve immediately.
All the Green Things Salad
Makes 8 servings; Each serving = 0.5 fat + 2 veggie carb servings
Ingredients
- 1 1/2 cups green peas
- 4 cups asparagus, trimmed and cut
- 4 cups sugar snap peas, trimmed
- 4 oz pea tendrils, pea shoots, or watercress
- 1 cup loosely packed fresh parsley leaves
- 1/2 cup torn fresh mint leaves
- 1 avocado, cubed
Dressing:
- 3 tbsp shallots, minced
- 3 tbsp extra-virgin olive oil
- 1 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp ground pepper
Bring a large pot filled with water to a boil. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; dry well.
Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables, pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.
Roasted Lemon Cauliflower
Makes 4 servings; Each serving = 0.5 fat + 1 veggie carb serving
Ingredients
- 5 cups small cauliflower florets
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp fresh thyme, chopped
Dressing:
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 tsp drained capers, chopped
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 1/4 tsp salt
Preheat broiler to high. Combine cauliflower, 1 tablespoon oil, and thyme in a large bowl. Spread cauliflower mixture on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
Combine the remaining 1 tablespoon oil, rind, juice, capers, mustard, pepper, and salt in a large bowl. Toss with cooked cauliflower.
Tarragon Carrots and Green Beans
Makes 4 servings; Each serving = 0.5 fat + 1 veggie carb serving
Ingredients
- 1 cup French green beans, halved
- 14 oz carrots, cut into 1 1/2-inch pieces
- 1/2 cup water
- 2 tbsp unsalted butter
- 1 1/2 tbsp fresh tarragon, chopped
- 1 1/2 tbsp salt
- 1/4 tsp black pepper
Combine beans, carrots, and water in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, until carrots are just tender. Increase heat to medium-high; cook uncovered until liquid evaporates. Add butter; stirring to coat. Stir in tarragon, salt, and pepper. Enjoy!
