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My Food Journal

Veggie Recipes & Side Dishes

Scroll down for healthy & savory veggie recipes & side dishes

Roasted Asparagus

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Roasted Asparagus is a delicious side dish that my family just loves! This super easy recipe includes asparagus, olive oil and salt, that’s it.

The key to keep the asparagus still crisp but tender enough to melt in your mouth is the right temperature, 375 degrees and to roast only for 8 – 10 minutes, the color of the asparagus will be bright green when they are ready.

Before you add the olive oil and salt to the asparagus you need to snap off the bottom of each piece. The bottom will be very stalky (is that a word?) and chewy, not something you want to eat. When you bend the asparagus, it will basically bend where you need to snap it off. Oddly enough, the asparagus knows 🙂

Snap the bottom off.

Snap the bottom off.

 

 

Here is a look at the asparagus after I snapped the ends off.

Here is a look at the asparagus after I snapped the ends off.

 

 

Drizzle the olive oil over the asparagus and roll them to cover the asparagus in olive oil.

Drizzle the olive oil over the asparagus and roll them to cover the asparagus in olive oil.

 

 

 

 

 

 

 

Notice the bright green color, this is when the asparagus are done.

Notice the bright green color, this is when the asparagus are done.

 

 

 

Tender asparagus

Tender asparagus

 

 

 

 

 

 

 

Roasted Asparagus

Roasted Asparagus

 

 

Roasted Asparagus

Roasted Asparagus

 

 

 

 

 

 

 

 

 

 

Roasted Asapragus

Roasted Asapragus

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Roasted Asparagus

Yield: 4 Servings

Roasted Asparagus

Ingredients

  • 1/2 lb. asparagus, end removed
  • 2-3 tsp. olive oil
  • salt

Instructions

  • Preheat the oven to 375 degrees.
  • Wash the asparagus and snap the ends off of the asparagus. Place the asparagus on a baking sheet. Drizzle the olive oil over the asparagus and roll the asparagus so the olive oil covers the asparagus. Sprinkle the asparagus with salt.
  • Roast for 8-10 minutes, they will be done when they turn bright green.

Notes

You can double this recipe.

http://www.lovefoodwillshare.com/roasted-asparagus/

Parmesan Green Beans

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Parmesan Green Beans is a super side dish that uses fresh green beans with bacon, parmesan cheese and ranch dressing mix added in for a bold flavor.

Fresh green beans are the best. When you saute’ the green beans they still have a nice crunch when you bite into them. They are even better when you add some bacon (bacon makes everything taste better). I like the combination of parmesan cheese and ranch dressing mix, they compliment each other very well.

Parmesan Green Beans

Parmesan Green Beans

 

 

 

 

 

 

Cook the bacon first, then scoop out the bacon out and add in the green beans. I think the reason these taste so good is the fact that you cook the green beans in the bacon fat. They also taste good because of the parmesan cheese and ranch dressing mix.

Parmesan Green Beans

Parmesan Green Beans

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Parmesan Green Beans

Yield: 6 Servings

Parmesan Green Beans

Ingredients

  • 6 slices of bacon cut into bite size pieces
  • 1 lb fresh green beans, washed with ends snapped
  • 3 tbsp. Parmesan cheese (I recommend Kraft Parmesan Cheese)
  • 2 tbsp. Hidden Valley Ranch seasoning and salad dressing mix (dry)

Instructions

  • Heat a pan over medium high heat and add the pieces of bacon, fry until crisp. Remove the bacon and leave the bacon grease in the pan. Add the green beans and cook 5-7 minutes or until green beans are bright in color. Stir in the parmesan cheese and ranch mix. Stir continuously for 3-5 minutes, until the cheese and mix has coated the beans. Transfer the beans to a bowl and toss in the bacon pieces.
http://www.lovefoodwillshare.com/parmesan-green-beans/

 

Arugula, Bacon & Swiss Bread Pudding

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I am a fan of bread pudding, both sweet and savory. I love to make a savory bread pudding in place of a vegetable side. This recipe for Arugula, Bacon & Swiss Bread Pudding uses arugula as the vegetable in the bread pudding but you could also use spinach or swiss chard in its place.

Arugula, Bacon & Swiss Bread Pudding

Arugula, Bacon & Swiss Bread Pudding

 

 

 

 

 

 

The eggs in the dish makes the bread puff up and become very moist. The bacon and swiss cheese gives this dish the salty & savory portion of this recipe.

Arugula, Bacon & Swiss Bread Pudding

Arugula, Bacon & Swiss Bread Pudding

 

 

 

 

 

 

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Arugula, Bacon & Swiss Bread Pudding

Arugula, Bacon & Swiss Bread Pudding

Ingredients

  • 1 1/2 cups skim milk
  • 1/2 cup heavy cream
  • 5 large eggs
  • 6 bacon slices
  • 4 green onions, finely chopped
  • 3 garlic cloves, chopped
  • 7 ounces baby arugula or baby spinach (6 1/2 cups)
  • 6 cups cubed (1-inch) country-style bread (1 pound)
  • 5 1/2 ounces swiss cheese, coarsely grated (1 1/2 cups)

Instructions

  • Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
  • Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper
  • towels to drain, then coarsely crumble.
  • Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring
  • constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts
  • Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes,
  • then remove foil and bake until golden in spots, about 10 minutes more.
http://www.lovefoodwillshare.com/arugula-bacon-swiss-bread-pudding/

 

Adapted from Epicurious

Roasted Baby Reds

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Baby red potatoes are bathed in olive oil and dusted with spices and baked until they melt in your mouth. If you are making a Valentine Dinner for your Sweetheart, this would be a great addition to the meal.

Roasted Baby Reds

Roasted Baby Reds

Start with a couple of pounds of baby reds, wash and dry them. Cut them into small chunks (I quartered mine) and toss them in olive oil and spices to make a delicious side dish.

Dice the potatoes.

Dice the potatoes.

 

Toss the potatoes in olive oil and spices.

Toss the potatoes in olive oil and spices.

 

 

 

 

 

 

Make sure not to crowd the potatoes on the baking sheet, they will cook faster if they are spread out.

These potatoes are a great side dish.

These potatoes are a great side dish.

 

 

 

This dish would go well with my recipes for: Balsamic Chicken with Onions, New York Strip Steaks or Balsamic Glazed Pork Chops

 

 

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Roasted Baby Reds

Rating: 51

Yield: 6 Servings

Roasted Baby Reds

Ingredients

  • 2 lbs. Baby Red Potatotes
  • 2 Tbsp. Olive Oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with foil.
  • Wash and dry the potatoes. Cut the potatoes into small chunks, I quartered mine. Place the potatoes on the foil lined baking sheet. Drizzle the olive oil over the potatoes, toss to coat.
  • Mix together the salt, pepper, paprika, garlic powder and onion powder. Sprinkle the spice mixture over the potatoes, toss to coat.
  • Bake for 20 minutes, remove from the oven and toss the potatoes. Poke a couple of potatoes with a fork to check for doneness. Bake in 10 minute intervals, checking for doneness at each interval. I cooked mine for 40 minutes total. Add additional salt if needed.

Notes

Feel free to change up the spices in this recipe. I have used Greek Seasoning, Cajun Seasoning and Lemon Pepper. Just make sure to always use salt and pepper along with what ever spice you use.

http://www.lovefoodwillshare.com/roasted-baby-reds/