Everyday Food: Simple side dishes fit any meal

Posted Tuesday, Nov. 05, 2013  comments  Print Reprints
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Brussels sprouts with maple and cayenne Serves 4 Good with: Spicy sausages or pork chops • 2 pounds Brussels sprouts, trimmed and halved lengthwise • 1 tablespoon plus 1 teaspoon extra-virgin olive oil • Coarse salt • 1 tablespoon pure maple syrup • 1/8 teaspoon cayenne pepper Preheat oven to 400 degrees. On a rimmed baking sheet, toss Brussels sprouts with olive oil; season with salt. Roast until sprouts are browned in spots and tender when pierced with a knife, about 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine maple syrup and cayenne pepper. Drizzle Brussels sprouts with maple syrup mixture, stir to coat and roast 1 minute. Nutritional information per serving: 153 calories, 5 grams fat (1 gram saturated fat), 8 grams protein, 24 grams carbohydrates, 9 grams fiber, 29 percent of calories from fat.
Roasted sweet potatoes and bacon Serves 4 Good with: Roasted chicken, fried eggs or baked cod • 2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces • 4 slices bacon, cut into 1/2-inch pieces • 5 sprigs thyme • Coarse salt and ground pepper Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through. Nutritional information per serving: 230 calories, 3 grams fat (1 gram saturated fat), 6 grams protein, 46 grams carbohydrates, 7 grams fiber, 12 percent of calories from fat.
Broccoli with Parmesan and walnuts Serves 4 Good with: Tuna casserole, pasta or steak • 2 tablespoons extra-virgin olive oil • 1 head broccoli, trimmed and cut into florets • 1 garlic clove, thinly sliced • 1/4 to 1/2 teaspoon red pepper flakes • Coarse salt and ground pepper • 2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon) • 1/2 ounce Parmesan, grated (1/4 cup) • 1/2 cup chopped toasted walnuts In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature. Nutritional information per serving: 221 calories, 17 grams fat (3 grams saturated fat), 8 grams protein, 13 grams carbohydrates, 5 grams fiber, 69 percent of calories from fat.
Citrus-cilantro couscous Serves 4 Good with: Braised chicken or sauteed shrimp • 1 1/2 cups water • 1 1/2 cups couscous • 2 tablespoons finely grated orange zest • 1/4 cup chopped fresh cilantro • Coarse salt In a small saucepan, bring water to a boil. Remove from heat, and stir in couscous and orange zest. Cover and let stand about 5 minutes. Fluff couscous with a fork, stir in cilantro and season with salt. Nutritional information per serving: 247 calories, 0 grams fat, 8 grams protein, 51 grams carbohydrates, 4 grams fiber, 0 percent of calories from fat.

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Everyday Food magazine offers quick, healthy solutions for everyday meals — from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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