These side dishes can fill a plate and compete with your holiday favorite for seconds.
Rather than limit yourself to a family tradition, try something new and creative on the side. Don’t be afraid to experiment.
Cooking up quick side dishes with a handful more vegetables can be good for your heart and your family’s overall health. Try new vegetables. Start small, from a few days a week to a few meals a day. Swap red meat for skinless poultry and seafood. Substitute heavy cream and cheese with yogurt. Replace those creamy, calorie-laden casseroles with vegetable sides.
Balancing out holiday meals with portions of everything in moderation is key to getting through December with a maintained waistline. Studies show that having a little meat along with healthier choices of vegetables, fruit and fiber-rich carbs makes for more satisfied diners.
These side recipes will please the crowd. One dish even has bacon. It’s a great way to make some bacon-tasting vegetable goodness. Below are a rainbow of sides for you to try and whip up with ease. Stir-fry or roast in the oven if you like.
Many of these recipes have a South Indian touch, with crushed sun-dried chilies and lentils. If you prefer food that is not spicy, add in a whole sun-dried chili instead to instill just enough flavor.
Garlicky broccoli and bacon
What you need: Serves six
Two pounds broccoli, washed and cut into bite-sized florets
Half pound bacon, chopped into half inch pieces
Three to four garlic cloves, peeled, and finely chopped
One medium sized red onion, chopped
Two teaspoons lemon juice
Half tablespoon crushed red chili flakes
Salt and pepper to taste
A handful of mozzarella cheese, grated
Cook the bacon pieces in a large, heavy saute pan until crisp, about 4-5 minutes. Remove the bacon onto a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving about a tablespoon in the pan. Add chopped garlic, onions and red pepper flakes into the pan. Saute for a few seconds and add in the broccoli. Toss to combine. Sprinkle salt and pepper.
Roast the broccoli on high for about 6-8 minutes until broccoli is tender and the edges are slightly singed. Pour lemon juice and fried bacon on it. Toss together and serve. You may sprinkle some mozzarella on top of it and broil it on high for just a few minutes. Serve hot. Enjoy!
Cauliflower, carrot and lentil fry
What you need: Serves four
Two cups fresh cauliflower, diced, soaked in hot water and a teaspoon of salt for 15 minutes, drained.
One cup carrots, chopped into rings
One cup green pepper, chopped
One cup peeled baby onions.
Powders:
Half teaspoon red chili powder
One fourth teaspoon turmeric powder
Lentils or nuts:
Half teaspoon chana dhal
Half teaspoon urad dhal
or one teaspoon coarsely chopped almonds or cashews
Salt to taste
Two teaspoons olive oil
Half teaspoon cumin/jeera seeds
Two sticks of fresh cilantro, chopped.
Warm a large skillet on medium heat, add oil. When it starts to shimmer, add the dhals or nuts and cumin. Let it roast to a light brown. Toss in the carrots and cauliflower. Cook for three minutes, till they are a little soft, yet crunchy.
Add the whole baby onions and green pepper. Turn the heat to high for just two minutes, to let the onions brown a bit. Return the heat to medium now. Sprinkle the powders and a few teaspoons of water. This prevents the dhals from charring. Cook uncovered for four minutes. Don’t let the vegetables cook all the way through. Turn it off while they are crunchy. Garnish it with cilantro before it is served.
Beans, carrots and peas fry
What you need: Serves four
Two cups finely chopped fresh green beans, frozen beans not advised; they will wilt and get soggy
Half cup peas, fresh or frozen
Half cup finely diced carrots
Half cup onions finely chopped
One fourth teaspoon chili flakes or two whole dry red chilies
Half teaspoon split black gram/ urad dhal
One fourth teaspoon mustard seeds
One fourth teaspoon turmeric powder
A sprig of curry leaves
Juice of half lime
Salt to taste
One teaspoon olive oil
Two sticks of fresh cilantro, chopped.
Heat a shallow skillet on medium high, add oil. When it starts to shimmer, add the mustard and cumin seeds. Toss in the curry leaves and let them splatter. Add in the red chillies and urad dhal. When it starts to turn a light brown, add in the chopped onions. Let it roast on medium heat, to a light brown. It should take about a minute.
Toss in the chopped beans, carrots and peas. Cook for another five minutes on medium high heat, till they are a little soft, yet crunchy. Sprinkle a few drops of water into the skillet, just enough to moisten the roasted vegetables. Add in the powders and salt. Toss them all together. Turn off the heat and pour in the lime juice, mix well to incorporate the juice. Garnish with chopped cilantro. Serve warm.
Beet and pepper fry
What you need: Serves four
Four cups beets, diced
Two cups green pepper, diced
One onion, cup diced
Half teaspoon red chili powder
Half teaspoon turmeric
Optional: Half teaspoon each: chana dhal/split chickpeas, urad dhal/split black lentils, cumin and mustard seeds or a teaspoon of sliced almonds instead.
Two teaspoons olive oil
Salt to taste
In a large skillet on medium heat, add a teaspoon of oil. Add the lentils, green pepper and onions together, and roast them on medium heat for 2-3 minutes. Add in the diced beet. Constantly work the spoon to roast it until it gets soft. It will take about 5-7 minutes. Reduce the heat to low. Add in all the powders. Sprinkle a few teaspoons of water. Cover and let cook on low for 4-6 minutes. Turn off the heat. Serve.
Reshma Seetharam is a Redmond mother, wife, foodie and web developer. Other than watching her two sons play soccer, nothing excites her more than packing fun, healthy lunches, creating a new recipe or taking on a cake project. Her food blog has subscribers from around the globe. She attributes all her cooking skills to her mother. She creates easier versions of Indian classic dishes as well as fusion cuisine. Visit her website for recipes and kids lunch ideas. www.reshma seetharam.com
