Vegetable Side Dishes

Vegetables, more than any other class of food, comprise the cornerstone of a nourishing and wholesome diet.   They provide a variety of essential micronutrients – vitamins, minerals and antioxidants.   Best when simply prepared, they can be a real treat.   Take care to serve them with a nourishing fat which will enable you to better absorb nutrients like vitamin A and vitamin K.

	Creamed collard greens Creamed collard greens, in all their old-fashioned charm, soothe a worn soul.  The greens briney undertones pair nicely with the rich, sweetness of fresh cream and caramelized onions.
	Green Beans with Bacon and Shallots Fresh, tender green beans are seasoned with pasture-raised bacon and topped with caramelized shallots for wholesome, classic comfort food.
	Butternut Squash with Cinnamon Shamefully simple to prepare from easy-to-find ingredients, butternut squash with simple is dense in nutrients, fat-soluble vitamins and provides a lovely, naturally sweet side dish to any autumn meal.
	Maple-glaze Root Vegetables Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. In our home we love to combine fresh, crisp and local carrots and parsnips with clarified butter and organic, grade B maple syrup for a nourishing side.
	Roasted Butternut Squash, Quince and Apple Mash Three of my favorite autumn finds come together for one perfect dish – seasoned well with coconut oil.
	Pan-fried Brussels Sprouts with Piima Cream Even sprout haters might warm up to this dish in which fresh Brussels sprouts are pan-fried in ghee, seasoned with walnuts, shallots and topped with piima cream.
	Maple-glazed Parsnips As equally well-suited to supper as it is to breakfast, fresh parsnips are cut sliced thin, fried in butter and gently sweetened with maple-syrup.
	Radishes Sauteed in Butter with Parsley No longer relegated to the salad plate, these radishes are gently fried in fresh butter and generously seasoned with parsley for a lovely, if unusual, spring-time side dish.
	Honey-glazed Carrots A classic take on carrots in this recipe, carrots are gently braised stock and butter before being glazed by a touch of honey and seasoned with fresh herbs.
	Greens with Garlic Served along side fried eggs for breakfast or alongside roast meats for supper, greens with garlic as versatile as it is nourishing.
	Braised Turnips with Parsley An underloved vegetable, turnips are enjoying a renewal in interest – and why not? They’re rich in vitamins, minerals and are beautiful when braised to perfection in homemade beef stock and seasoned with fresh parsley.
	Braised Fennel with Basil The sweet, herbaceous flavor of basil pairs beautifully with the anise-like qualities of fresh fennel.  In our home, when fennel comes into season in autumn, we combine these two lovely flavors together.
	Roast Baby Beets A recipe for baby beets, gently roasted in butter.
	Squash with Sorghum Syrup Squash should be a staple on every wintertime table.   It’s flavorful.   Plus it’s rich in beta carotene, potassium, fiber, copper and other nutrients. It’s naturally sweet flavor needs little enrichment, but sometimes a touch of added sweetener can really hit the spot for a special occasion.
	Baby Chioggia Beets with Citrus Glaze The chioggia beet is an Italian heirloom variety noted for its white flesh and lovely red rings. It’s a pretty beet. Beets have a bad rap, and they’re terribly loathed among vegetables. Poor things. They’re lovely, really. If you don’t like beets or if you are loathe to try them, the chioggia beet is a good option for you as they’re milder in flavor than their huge blood-colored cousins