Side dishes like braised leeks, baked fennel and roasted broccoli with garlic and chile add zest to any meal.
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Roasted broccoli with garlic and chile
Heat oven to 450 degrees. On a rimmed baking sheet, toss together 1 head broccoli (about 1 1/4 pounds), cut into long florets, 2 tablespoons olive oil, 5 garlic cloves (skin on) and 1/2 teaspoon red-pepper flakes. Season with coarse salt and ground pepper. Roast until broccoli is browned and tender, about 20 minutes, stirring halfway through. Toss with 1 to 2 tablespoons fresh lemon juice.
Nutritional analysis per serving: 127 calories, 8 grams fat (1 gram saturated fat), 14 grams carbohydrates, 5 grams protein, 5 grams fiber and 57 percent of calories from fat.
Halve 3 large leeks lengthwise (white and light-green parts only); separate layers and rinse well. In a large skillet, melt 2 tablespoons butter over medium heat. Add leeks and 3/4 cup water; season with coarse salt and ground pepper. Cover and cook at a medium simmer until leeks are very tender (adding more water if necessary), 14 to 16 minutes.
Nutritional analysis per serving: 91 calories, 6 grams fat (4 grams saturated fat), 10 grams carbohydrates, 1 gram protein, 1 gram fiber and 59 percent of calories from fat.
Baked fennel with Parmesan and thyme
Heat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper, and top with 1/3 cup grated Parmesan cheese and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Nutritional analysis per serving: 89 calories, 5 grams fat (3 grams saturated fat), 9 grams carbohydrates, 3 grams protein, 4 grams fiber and 51 percent of calories from fat.