This blog post of ours first appeared on YouBeauty.com. Check out my You Beauty column The Happy Chef for great cooking and nutrition tips.
There is no reason why vegetables shouldn’t be the most delicious thing on your plate. In Italy they often are. Why? Because Italians know how to use olive oil, salt, pepper and herbs in a way that accentuates the natural goodness of the vegetables themselves. Say goodbye forever to soggy, drab veggies that get pushed over to the side of your plate. Say goodbye to vegetables being synonymous with healthy but gross. Say hello to fabulously vibrant!
Everyone needs to have an arsenal of side dish recipes that go with main courses. Look no further.
Tuscan Garden Grove Brussels Sprouts
- brussels sprouts
- vine ripened tomatoes
- shallots
- dried thyme
- fresh rosemary
- garlic
- extra virgin olive oil
- kosher salt
- generous ground pepper
Little Italian Potato Sticks with Rosemary and Thyme
- russet potatoes
- dried thyme
- dried rosemary
- extra virgin olive oil
- salt and pepper
- fresh herbs: parsley, basil, chives, mint (optional)
- butternut squash
- red onion
- fennel bulbs
- cauliflower
- vine ripened tomatoes
- cremini or white button mushrooms
- extra virgin olive oil
- rosemary
- salt and pepper
Roasted Broccoli with Parmigiano
- broccoli
- parmigiano reggiano
- extra virgin olive oil
- salt and pepper
- celery root
- russet potatoes
- onion
- extra virgin olive oil
- butter
- salt and pepper
- carrots, bay leaf and homemade chicken broth (optional)
what's your spiel?