Perfect for your family – and for your holiday table!
It goes without saying that vegetables are a healthy part of the human diet. Not only do they contain a variety of nutrients, but veggies are also low in calories. So, it’s to our benefit to consume them daily. However, vegetables must offer appeal and look and taste good. Here are two easy vegetable sides for your family – and for your holiday table – that are simple, delicious, and attractive!
Note that each recipe serves six but can be easily doubled or tripled to feed a crowd!
Corn with lime and cilantro
6 servings
Ingredients:
- 1 large bag (12 oz. pkg.) frozen whole-kernel corn
- 2 Tablespoons freshly squeezed lime juice (*or to taste)
- 2 Tablespoons freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh cilantro (**see notes below)
Directions:
Defrost corn on a paper towel to remove all moisture – but do not cook. Place defrosted corn in a non-stick skillet over medium heat. Cook and stir until the corn is heated through and begins to turn light gold. Stir in the lime juice and turn off the heat. Immediately sprinkle hot corn with Parmesan cheese and cilantro. Toss and serve warm.
Recipe notes:
- *“To taste” indicates cook can adjust amounts of this ingredient to their liking.
- **If you are not a fan of cilantro, substitute with fresh parsley.
Caramelized Brussels sprouts
6 servings
Ingredients:
- ¼ cup high-quality olive oil (*divided)
- 4 cups of fresh Brussels sprouts, trimmed and halved lengthwise
- 2 Tablespoons water (**or more if needed)
- Salt and pepper (***to taste)
- Juice from ½ lemon (about 1 Tablespoon)
- ¼ cup fine breadcrumbs
Directions:
In a large skillet, heat 3 Tablespoons olive oil over medium heat. Carefully arrange Brussels sprouts in the skillet in a single layer, cut side down. Drizzle with remaining olive oil and season well with salt and pepper. Cover and cook for 3 minutes. Remove the lid and sprinkle the vegetables with some water. Cover and cook for about 3 more minutes. Watch carefully and cook until sprouts are tender when pierced with a fork (you may add more water if needed to help them become tender). Once they are fork-tender, remove the lid and increase heat slightly. Toss the sprouts in the pan and cook, uncovered, stirring frequently, until they are lightly caramelized. When the sprouts are golden, drizzle them with lemon juice and sprinkle them with breadcrumbs. Remove from heat and serve warm.
Recipe notes:
- * “Divided” means that the cook will use the ingredients in stages (not all at once) per recipe instructions.
- ** The amount of water needed may vary depending upon heat and absorption, therefore extra water may be required to make the Brussel sprouts tender.
- ***“To taste” indicates cook should adjust amounts of this ingredient to their liking.
Looking for a dessert recipe for the holidays? Check out our recipe for Easy pumpkin pie! Also, did you know that pumpkin is often considered a vegetable, but it is scientifically a fruit? It’s true!
