These Recipes for Tasty Veggies Will Have Even the Kids Coming Back for Seconds!
Scroll down to see recipes:
1.Green Beans & Almonds 2. Kale 3. Roasted Veggies 4. Delicious Brussel Sprouts
5. Balsamic Roasted Carrots
1. Green Beans and Almonds
This is one of those “tasty veggies” recipes that literally “made itself up in the kitchen.” I was a young bride and wanted to impress my mother-in-law with my “dish” for Christmas dinner. She asked me to bring a vegetable. Well, green beans seemed safe, since everybody likes them. They just looked so plain sitting in the serving bowl, so I added a little extra butter, salt and pepper, and threw a few almonds on top. I test-tasted it, and it was good, but I thought more almonds would make it better. And then more butter. And then…. more salt and pepper. Finally, I thought it tasted pretty good. When it appeared on the holiday dinner, everyone took a tablespoon full or two. Within the next ten minutes, they kept reaching for more and more, and it disappeared! Now, anytime I go to a family holiday dinner, I am expected to bring the “Green Beans and Almonds’!
When you prepare this recipe, use a large bag of frozen green beans, cook until tender and drain. Put in a large serving bowl, and add one stick of butter, and a large bakers pack of slivered almonds. Add salt and pepper to taste. Serves 4-6
Put this “tasty veggies” recipe in your list of Holiday Side Dishes! It will always be a winner!
2.The Kale Dish Everyone Loves!
Cook this dish, your guests will dive in for seconds! If they hated kale before, they’ll love it now!
- Large bunch fresh kale chopped, or large bag chopped and frozen
- 1/2 red onion, chopped
- 5 cloves garlic, minced
- 1/4 cup coconut oil
- 1 cup cooked brown rice, still warm
- 1.2 cup cooked quinoa, still warm
- 1/2 tbsp crushed red pepper
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 1/2 tbsp lemon juice
On high heat, saute chopped onions in coconut oil about 5 minutes, or until transparent. Turn the heat down a little, and add the minced garlic, cook about a minute (don’t let it burn). Turn the heat back up and add chopped kale, quinoa, and spices. While the mixture is cooking, mix it together with a wooden spoon. Cook two minutes only! Don’t overcook greens–the heat kills the nutrients. Add the lemon juice, and Voila! Serve. Serves 2-4 people. Bon Appetit!
3. RAVISHING ROASTED VEGETABLES
Roasted vegetables are fast, and easy. They look fantastic, and taste great. A huge hit at any dinner!
- 4 large potatoes, cut into 1 1/2-inch chunks
- 1 small eggplant, sliced and quartered
- 2 red bell peppers, chopped into 1-inch squares
- 1 zucchini, sliced in 1/2 inch slices
- 1 red onion, sliced
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 1⁄2teaspoon each of dill, chopped chives
- 1 tsp steak grill seasoning
- 1/4 teaspoon ceyene pepper
- 4 garlic cloves, minced
- salt and pepper, to taste
Combine all vegetables and place in roasting dish.
Whisk together the olive oil, balsamic vinegar, spices, chives, garlic,salt and pepper. Drizzle sauce over the mixed vegetables and toss to coat. Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time. Serves 4-6
4. Delicious Brussel Sprouts
Yes, Delicious Brussel are now possible with this beautiful and tasty recipe!
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios. Serves 4-
5. Balsamic Roasted Carrots
A truly tasty delight! Balsamic Roasted Carrots make you hunger for seconds!
Preheat oven to 450°F.
1 small bag of baby carrots
1/4 cup extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a roasting pan, combine the carrots, 2 tablespoons oil, vinegar, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm. Drizzle with the remaining oil.
6. Broccoli and Portobella Stir Fry
Super High in Taste and Nutrition. Make a Lot. They will all want seconds!
- 2-3 cups cooked rice noodles
- 1 bunch broccoli, broken into florets
- 1 large portobella mushroom sliced
- 1/2 red onion sliced
- 6 cloves garlic chopped
- 1/2 red bell pepper sliced
- 1/2 orange bell pepper sliced
- 2-3 tbsp coconut oil
- salt and red crushed pepper to taste
Heat Oil. Sautee onions till soft, then add garlic, cook till garlic soft. Add veggies, stir fry about two-three minutes. Veggies should be crispy. Add noodles. Enjoy!