Everyday Food: Simple sides to go with any meal

1. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add 1 medium onion, halved and thinly sliced, and 1 Gala or Fuji apple, halved, cored and sliced, and cook, stirring, until onion softens, 4 to 6 minutes. Stir in 1 head red cabbage (2 pounds), cored, quartered and thinly sliced, and season with coarse salt and ground pepper. Add 3 tablespoons cider vinegar, 4 teaspoons sugar and 1/2 cup water. Bring to a boil; reduce to a simmer, cover and cook until cabbage is tender, 20 to 25 minutes. Season with salt and pepper.

Nutritional analysis per serving: 138 calories, 3 grams fat, 27 grams carbohydrates, 3 grams protein, 6 grams fiber, 20 percent of calories from fat.

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss 1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces, with 1 tablespoon extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 15 to 20 minutes. Let cool to room temperature.

2. In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon grated orange zest, 1 tablespoon fresh orange juice and 1 teaspoon white-wine vinegar; season with salt and pepper. Add sweet potatoes, 2 bunches arugula, thick stems removed, and 1/3 cup crumbled feta. Toss to combine and serve immediately.

Nutritional analysis per serving: 286 calories, 16 grams fat, 29 grams carbohydrates, 9 grams protein, 6 grams fiber, 50 percent of calories from fat.

1. Preheat oven to 450 degrees. Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.

2. Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper, and stir in 2 tablespoons finely chopped fresh parsley. Toss beets with dressing. Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces.

Nutritional analysis per serving: 269 calories, 20 grams fat, 18 grams carbohydrates, 7 grams protein, 5 grams fiber, 67 percent of calories from fat.

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss 1 head cauliflower (2 pounds), cut into florets, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.

2. Meanwhile, in a food processor, combine 2 slices white sandwich bread and garlic clove, chopped; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tablespoons finely chopped fresh parsley, 2 teaspoons chopped fresh thyme leaves and the grated zest of 1 lemon.

3. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

Nutritional analysis per serving: 221 calories, 15 grams fat, 19 grams carbohydrates, 6 grams protein, 6 grams fiber, 61 percent of calories from fat.