Tag: side dish

Roasted Carrot Sticks

Marissa

Roasted Carrot Sticks recipe marissabaker.wordpress.comI found this recipe described as “The Best Way to Cook Zucchini and Carrots” on a blog called Voracious Veggie. I haven’t had a zucchini yet to try it on, but my whole family agrees this is the best way to eat cooked carrots. I make the “Asian seasoned” ones as a side dish every time we have Korean Beef, and they also go well with my Thai-Peanut Chicken if the carrots in the sauce aren’t enough vegetable for you. You can vary the spices to match just about anything, so they are versatile as well as easy to make.

Roasted Carrot Sticks

Roasted Carrot Sticks recipe marissabaker.wordpress.com1 pound raw carrots

olive oil

salt and pepper

desired seasonings (see below)

Slice carrots into2 to 3 inch sticks of even thickness. Spread a light layer of olive oil on the bottom of a baking tray. Toss carrots, salt, pepper, and desired spices in the olive oil, then spread them out evenly in the pan.

Roast at 425°F for 10 minutes. Remove from oven and toss. Return to oven and cook another 10-15 minutes, or until carrots are tender.Roasted Carrot Sticks recipe marissabaker.wordpress.com

Seasonings
I vary the spices I use depending on what I’m cooking with the carrots. Ideas include paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage, or a premixed spice blend.
Asian: garlic, ginger, cayenneRoasted Carrot Sticks recipe marissabaker.wordpress.com

Cheesy Broccoli Cauliflower Casserole

Marissa

Cheesy Broccoli Cauliflower Casserole recipeThe broccoli in our garden is growing like crazy right now. We’re past the point where it produces nice, neat heads like you see in the store and have moved into the tiny-little-broccoli-all-over-the-plant phase. When the broccoli gets too out of control to handle with salads and pasta dishes, I like to make this cheesy casserole. It is a great side dish for something like breaded chicken (which is what we did for lunch on Monday).

Cheesy Broccoli Cauliflower Casserole

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6-8 cups of chopped broccoli and cauliflower (About 2-3 heads of broccoli and one small head of cauliflower)

3-4 mushrooms, sliced

Cheesy Broccoli Cauliflower Casserole recipe, ready to sprinkle with cracker crumbs
ready to sprinkle with cracker crumbs

½ cup butter

1 tablespoon onion powder

1 can cream of celery, chicken, or mushroom soup

7-8 ounces of cheese dip (such as Kraft Cheez Wiz or Tostitos Smooth & Cheesy)

½ cup crushed crackers

Place broccoli and cauliflower in medium-size pan. Put sliced mushrooms on top and add enough water to steam the vegetables. Bring to a boil, then turn off heat.

Cheesy Broccoli Cauliflower Casserole recipe, Just out of the oven
Just out of the oven

Melt butter in a 2-quart casserole dish. Add soup, onion powder, and cheese dip. Stir. Drain vegetables, then add to cheese mixture and stir. Sprinkle with crushed crackers. Cover dish and bake at 375°F for 25-30 minutes.

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