10 unusual side dishes everyone can handle

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cauliflower puree, glazed carrots, corn risotto … These and other delicious dishes will appeal to everyone who is tired of buckwheat and pasta.

1. Broccoli with garlic

Ingredients

• 450 g broccoli;
• 2-3 tablespoons of olive oil;
• 1 tablespoon rice vinegar
• 6 cloves of garlic;
• 1 teaspoon salt
• red pepper - optional;
• lemon wedges - for decoration.

Preparation

Divide the broccoli into florets and cut into medium pieces (rough stems can be removed). In a food processor, combine olive oil, vinegar, garlic and salt until thick. Add red pepper if desired. Toss the broccoli mixture and transfer to a parchment-lined baking sheet.

Bake the dish in an oven preheated to 230 ° C for 12-15 minutes. Serve hot or cold, garnished with lemon wedges.

2. Roasted potatoes with rosemary

Ingredients

• 900 g of thin-skinned potatoes;
• 1 tablespoon olive oil
• 1 tablespoon dried rosemary (or 2 tablespoons fresh, chopped)
• 2 teaspoons of salt.

Preparation

Wash the potatoes well and cut them into small pieces (no need to peel the tubers). Transfer the potatoes to a bowl and toss with the rest of the ingredients. Make sure all pieces are covered with oil. Transfer them to a baking sheet lined with foil.

Bake at 220 ° C for 45-50 minutes, stirring every 15 minutes. Serve hot.

3. Glazed carrots

Ingredients

• 900 g carrots;
• 60 g butter;
• salt, ground pepper - to taste;
• 1 glass of orange juice
• 2 tablespoons of sugar or honey;
• fresh thyme for garnish.

Preparation

Cut the carrots into cubes about 5 cm long. Melt the butter in a large skillet. When it warms up, send the carrots there. Season with salt and pepper and cook over medium heat, stirring constantly, until the carrots begin to soften. The process will take 5-8 minutes.

Add juice and sugar or honey. Continue cooking for about 15 minutes more, until the liquid turns into a frosting. Stir the dish from time to time.

Try carrots at the end. Add more salt and pepper if needed. Serve hot, garnished with fresh thyme.

4. Couscous with almonds

Ingredients

• 2 tablespoons olive oil
• 4 cloves of garlic;
• ⅔ cup chopped almonds
• 1 teaspoon paprika;
• 2¼ glasses of water;
• 2 cups couscous
• ¾ teaspoon of salt;
• ⅔ cups chopped parsley leaves.

Preparation

Heat olive oil in a large saucepan. Fry the garlic and almonds in it until the garlic is fragrant and the nuts are slightly browned. Add the paprika and cook for about 10 more seconds.

Next, pour water into a saucepan, bring the mixture to a boil, immediately pour couscous and salt into it and stir. Cover the saucepan and let sit for 5 minutes, then open the couscous and beat with a fork. Stir in chopped parsley and serve.

5. Spinach with lemon and ginger

Ingredients

• 2 tablespoons olive oil
• 1 heaping tablespoon of grated ginger;
• 680 g spinach;
• ½ teaspoon salt;
• ¼ a teaspoon of ground black pepper;
• 2 tablespoons freshly squeezed lemon juice

Preparation

Heat oil in a large saucepan. Add ginger and cook over medium heat for about 30 seconds, stirring constantly. Divide the spinach into 2–3 batches and add to the saucepan one at a time. Season with salt and pepper. Cook, stirring for 3-4 minutes, then remove from heat and mix with lemon juice.

6. Casserole of potatoes, zucchini and cheese

Ingredients

• 220 g zucchini;
• 450 g potatoes;
• 3 tablespoons olive oil
• 110 g goat cheese;
• salt and ground black pepper - to taste;
• ¼ glasses of milk;
• 30–35 g grated Parmesan;
• 1 tablespoon chopped basil or thyme leaves

Preparation

Wash the courgettes and potatoes and cut them into very thin slices. Toss vegetables with olive oil and divide into thirds.

Distribute one portion evenly in the prepared baking dish. Season with salt and pepper and sprinkle with goat cheese slices on top. Lay out the rest of the layers in the same way.

Then fill the casserole with milk, sprinkle with grated Parmesan and cook in the oven at 200 ° C for 15 minutes. Garnish with basil or thyme before serving.

7. Brussels sprouts with sage and walnuts

Ingredients

• 90 g butter;
• 6 large sage leaves;
• salt to taste;
• 40–45 g of walnuts;
• 1 medium onion;
• 680 g brussels sprouts;
• ¼ a glass of water (can be replaced with chicken or vegetable broth);
• 2 teaspoons of sherry or vinegar.

Preparation

Heat 60 g butter in a small skillet. As soon as the foam disappears, add the sage leaves and fry them for two minutes, stir once. Transfer the sage to a paper towel, sprinkle with a pinch of salt and set aside.

Fry the chopped nuts in the same skillet over low heat. Cook them for three minutes, then turn off the heat and set aside.

Heat the remaining butter in a large skillet or saucepan. Fry the diced onion in it (about 10 minutes over medium heat). Add thinly sliced Brussels sprouts, stir, add water or broth and cook covered. After 10 minutes, remove the lid, increase the heat and evaporate the water. Add vinegar or sherry at the end.

Transfer the dish to a bowl and combine with the sage and nuts. Serve hot.

8. Cauliflower puree with sour cream

Ingredients

• 1 head of cauliflower (weighing approximately 500-700 g);
• ¼ a glass of chicken broth;
• 2 large cloves of garlic
• 25 g grated Parmesan;
• salt, ground pepper - to taste;
• 2 tablespoons sour cream.

Preparation

Divide the cauliflower into florets and remove the stem. Along with the broth and peeled garlic, place it in a bowl and microwave covered for 10-12 minutes.

Transfer the kale and garlic to a food processor or blender. Send cheese, salt, pepper there and grind everything until smooth. This will take about a minute. Add sour cream to the puree, serve warm.

9. Mushrooms with wine and thyme

Ingredients

• 2 tablespoons of odorless vegetable oil;
• 230 g champignons;
• salt and ground black pepper to taste.
• 1 small shallots;
• 50 ml of white wine;
• 1 small clove of garlic
• 2 teaspoons fresh thyme leaves
• sour cream, toast (for serving) - optional.

Preparation

Heat oil in a skillet, add mushrooms and shake pan to distribute evenly over the surface. Saute them over high heat for about a minute, then shake the pan again to turn the mushrooms over.

Add salt, pepper, chopped onion and stir quickly. After 30 seconds, pour in the wine, add the garlic and a teaspoon of thyme. Cook until liquid evaporates.

Serve garnished with leftover thyme with sour cream and toast, or as a side dish with main courses.

10. Risotto with corn

Ingredients

• olive oil - for frying;
• 3 medium cobs of corn;
• 6 cups vegetable or chicken broth;
• 1 large leek
• 195 g arborio rice;
• 50 ml dry vermouth;
• 60 g butter;
• 50 g grated parmesan;
• salt, ground black pepper - to taste.

Preparation

Boil the corn in the broth and remove the kernels using a spoon or spatula. Move aside.

Grease the bottom of a large heavy-bottomed saucepan with olive oil and heat over medium heat. Add chopped white and light green leeks, a pinch of salt and sauté for about five minutes. Then add the rice and fry it for another two minutes. Pour in the vermouth and cook, stirring, until the liquid evaporates.

Then, in small portions, start adding the broth in which the corn was cooked to the rice. You don't need to inject the whole thing at once: stir the risotto, pour in the liquid and wait for the rice to absorb it. Cook the dish in this way for about half an hour, until al dente. Finally add butter, cheese and corn and season with salt and pepper. Serve warm.