Category Archives: Side Dishes

Side Dishes

Lime Corn Salad + Delicious Healthy Summer Recipes

Hey guys! Today I’m linking up with some of my favorite healthy bloggers to bring you a full healthy summer meal, including main dishes, sides, and dessert. There are some delicious gluten-free, vegetarian, and paleo options on this list, so there’s something for everyone.

Scroll down to see what everyone made, and at the bottom of this post I’m sharing my Grilled Lime Corn Salad recipe. I’ve been making this recipe for years, so it’s about time that I share it on the blog!

Healthy Summer Recipes: Main Dishes, Side Dishes, Salads and Desserts. Everything you need for a healthy and delicious summer meal! ll www.littlechefbigappetite.com

Here’s what’s on the menu!

Liz from The Clean Eating Couple made Honey-Thyme Balsamic Grilled Chicken.

Madison from Joyfully Mad made Grilled Cilantro Lime Chicken.

Marisa from Marisa Moore made Watermelon, Feta, and Arugula Salad.

Brie from Lean Clean Brie made Paleo Key Lime Pie Bites.

Jessie from Just Jessie B made No Bake Berry Tarts.

And finally, I made a Grilled Lime Corn Salad!

Head over to their blogs to check out their recipes and gorgeous photos.

Healthy Summer Recipes: Main Dishes, Side Dishes, Salads and Desserts. Everything you need for a healthy and delicious summer meal! ll www.littlechefbigappetite.com

Now onto this lime corn salad! As I mentioned before, I’ve been making this recipe for years, but every time I change it up just a bit.

Healthy Summer Recipes: Main Dishes, Side Dishes, Salads and Desserts. Everything you need for a healthy and delicious summer meal! ll www.littlechefbigappetite.com

The original recipe I found years ago called for 1 stick of butter for 4 ears of corn, which sounded outrageous to me. I use just 2 Tablespoons of grass-fed butter, and I think it’s plenty!

Healthy Summer Recipes: Main Dishes, Side Dishes, Salads and Desserts. Everything you need for a healthy and delicious summer meal! ll www.littlechefbigappetite.com

The fresh lime and cilantro give this salad a big punch of summer flavor, making it a perfect barbecue side dish.

Healthy Summer Recipes: Main Dishes, Side Dishes, Salads and Desserts. Everything you need for a healthy and delicious summer meal! ll www.littlechefbigappetite.com

Between grilling the corn and prepping the remaining ingredients, this salad comes together in just under 10 minutes, which you really can’t beat.

 

Lime Corn Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 4 ears corn, shucked
  • 2 Tablespoons unsalted butter
  • 1 large clove garlic, minced
  • Zest and juice of 1 lime
  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
Instructions
  1. Lightly coat the corn with oil or cooking spray and grill over direct heat for 5-7 minutes, until lightly charred on all sides.
  2. Once cooled slightly, cut the kernels from the corn into a large bowl.
  3. Heat a small skillet over low heat and add the butter to the pan. Once the butter is melted, add the garlic and sauté for 2 minutes, until fragrant. Set aside.
  4. In the bowl with the corn, add the remaining ingredients, including the garlic-butter mixture. Toss to combine. Serve right away or chill and serve later.
 

Healthy Summer Recipes: Main Dishes, Side Dishes, Salads and Desserts. Everything you need for a healthy and delicious summer meal! ll www.littlechefbigappetite.com

Side Dishes

The Easiest Smashed Potatoes

These smashed potatoes are so simple to make, and only require two ingredients. Once you try them, you won’t want to eat potatoes any other way!

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

You all know how much I love my Crispy Roasted Potatoes recipe, but I also love shortcuts (especially when I’m cooking a bunch of things at once). These smashed potatoes are so easy because you don’t even need a knife and cutting board.

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

To make these easy smashed potatoes, all you need to do is par-boil a half pound of peewee potatoes for about 15 minutes, or until they’re tender. Next, drain them and spread them onto a greased and lined baking sheet.

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

Then, use a fork to press down gently on each potato. The flatter you make the potato, the crispier it will be. Just be careful not to press too hard, or the potato will crumble.

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

Finally, brush each potato with a light coat of olive oil and sprinkle them with salt and pepper. After roasting in a very hot oven for 25 minutes, you’ll have delicious, crispy smashed potatoes that are reminiscent of potato chips!

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

I make these smashed potatoes at least once a week because they’re delicious with everything. It’s also fun to change things up by adding minced garlic, red pepper flakes, or other spices that pair with what you’re eating.

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

Give these a shot. You won’t be disappointed!

 

The Easiest Smashed Potatoes
 
Prep time
Cook time
Total time
 
Serves: 2-3 servings
Ingredients
  • ½ lb. peewee potatoes, cleaned
  • 2 Tablespoons extra-virgin olive oil
  • Course sea salt and ground black pepper
Instructions
  1. Preheat oven to 425F.
  2. Line a baking sheet with parchment paper. Drizzle 1 Tablespoon of olive oil on the baking sheet and brush to coat all of the parchment paper.
  3. Place the potatoes in a medium pot and fill the pot with water, just enough to cover the potatoes. Bring the water to a boil and cook the potatoes for about 15 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and spread on the lined baking sheet.
  4. Use a fork to press down gently on each potato. The flatter you make the potato, the crispier it will be. Press down carefully because the potatoes will be very delicate and break easily.
  5. Brush the tops of each smashed potato with a small amount of olive oil. Then sprinkle each with course sea salt and ground black pepper.
  6. Bake for 25-30 minutes until the potatoes are crispy.
 

The Easiest Smashed Potatoes Recipe. A delicious vegan & gluten-free side dish! ll www.littlechefbigappetite.com

Side Dishes

Perfectly Crispy Roasted Vegetables

For as long as I can remember I’ve loved crispy foods. I think I get this from my mom. I love the edges around a brownie pan, pizza crust, extra crispy french fries, and any type of crunchy topping.  So it’s no surprise that when I roast vegetables, I like getting them nice and charred, also.

If you’re like me, keep reading because I’m going to teach you my tips for perfectly crispy roasted vegetables!

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

How to make perfectly crispy roasted vegetables:

  1. Turn the oven temperature up to 450F.
  2. Preheat a large baking sheet in the oven. This way when the vegetables touch the baking sheet they will immediately start cooking.
  3. Cut your vegetables based on known cooking times. Vegetables like carrots and sweet potatoes will take longer to cook than bell peppers and onion pieces, so cut sweet potatoes smaller than bell peppers. That way everything will roast in the same amount of time.
  4. Spread the vegetables in an even layer on the sheet. If they sit on top of each other then they will steam and become soggy, not crispy.
  5. Only flip the vegetables once during the cooking time.

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

When your veggies are done roasting they’ll look like this. Yes, the baking sheet itself won’t look very pretty, but it’s all for a good cause. 😉

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

Crispy Roasted Vegetables are the perfect side dish to meal prep for the week. I make a large batch (two baking sheets worth) to last a couple of days. You can eat them with any protein for a quick, healthy meal.

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

 

Perfectly Crispy Roasted Vegetables
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 medium sweet potato, cut into ½ inch cubes
  • 3 large carrots, peeled, cut into ½ inch pieces
  • 1 large bell pepper, seeded and cut into 1 inch pieces
  • 1 medium yellow onion, chopped into 2 inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme
  • salt and pepper (I like to use coarse Kosher salt)
Instructions
  1. Preheat oven to 450F degrees.
  2. In a large bowl combine the sweet potatoes, carrots, bell pepper, and onion. Toss with the olive oil and thyme. Season with salt and pepper.
  3. Spread the vegetables into an even layer on a baking sheet, ensuring that the pieces are not resting on top of each other.
  4. Roast for 40 minutes, flipping halfway through. Remove from oven when vegetables are browned and crispy at the edges. Either serve immediately or allow to cool and store in tupperware.
 

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

Side Dishes Vegan

Sriracha Roasted Broccoli

Hey, hey Wednesday people! I’ve finally mastered this Sriracha Roasted Broccoli recipe and I can’t wait to share it with you today!

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

Travis and I first had a similar recipe on a seasonal menu at one of our favorite local restaurants, The Misfit, in Santa Monica. (Not sure I’ve mentioned them enough on the blog 😉 )

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

We both loved their spicy charred broccoli after one bite! Admittedly, their version was a tad too spicy for me, so I’ve toned down the heat in this version. If you like your food extra hot, feel free to up the sriracha in the recipe.

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

We paired this roasted broccoli with Honey-Soy Glazed Chicken made in the slow cooker, but it would be great alongside fish or tofu as well.

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.comSriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

I hope you guys love this recipe. It’s definitely going to be on regular rotation in our house!

 

Sriracha-Roasted Broccoli
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 1.5 Tablespoons extra–virgin olive oil
  • 2 Tablespoons sriracha
  • 1 Tablespoon low-sodium soy sauce
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon honey
  • 3 cloves garlic, thinly sliced
  • 1 lb. broccoli crowns and peeled stems
Instructions
  1. Preheat the oven to 425°. In a large bowl, whisk together the extra-virgin olive oil, sriracha, soy sauce, sesame oil, honey and garlic. Add the broccoli to the bowl and toss to coat.
  2. Spread the broccoli mixture in an even layer on a baking sheet lined with parchment paper.
  3. Roast for 10 minutes, then remove from oven, flip and turn on the broiler. Broil the broccoli for 4-5 minutes more, until the edges are crisp.
 

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

Appetizer Side Dishes

Passover Apple-Matzoh Kugel

Passover will be here in just two weeks! For those of you celebrating, that means putting away all of the bread products and bringing out the matzoh! Matzoh is an unleavened flatbread, eaten during the 8 days of Passover in the Jewish tradition.

Some people love it, and others think it tastes like cardboard. I am in the middle. If I slather it with peanut butter or jam, it’s just like any other cracker to me.

When it’s used in this Passover Apple-Matzoh Kugel, you’d barely know it’s there.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Kugel is a traditional baked side dish, usually made with egg noodles or potatoes. But for Passover, we use Matzoh.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

This Apple-Matzoh Kugel is not a family recipe (I’m not allowed to share those!), but rather one I adapted from a popular recipe online. The original recipe contained A LOT of butter and sugar, but in typical LCBA fashion, I adapted it to make it healthier.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

I cut way down on the added sugar because the sweetness from the apples and dried fruit was enough. I also reduced the amount of butter used and substituted whole wheat matzoh for regular.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

I won’t lie, I feel strange creating my own recipes for Jewish holidays. It feels wrong, like I am cheating on family recipes and breaking with tradition.

I know that’s only because my mom makes the BEST food for Jewish holidays. For Passover, her matzoh ball soup, brisket, and chocolate matzoh crunch are unbeatable. Why should I even bother trying to come up with anything new?

Perhaps I am a bit nostalgic because I won’t be home with my family for Passover this year. Even though I love to cook, there is nothing like my mom’s food. I’ll bet a lot of you can relate!

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Even though it isn’t Mom’s, this Apple-Matzoh Kugel is DELICIOUS. I know it’s one I will make year after year.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

If you’re cooking for a large crowd, this recipe can easily be doubled. Just make sure to use a larger baking dish. Also great about this recipe is that you can make it 1-2 days ahead of time and reheat it in the oven before your Seder.

Happy Passover to those who are observing!

 

Passover Apple-Matzoh Kugel
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 large granny smith apples, cored and cut into ½ inch pieces
  • ⅛ cup light brown sugar
  • ⅛ cup orange juice
  • 3.5 whole wheat matzohs
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ⅓ cup light brown sugar
  • 2 Tablespoons granulated sugar
  • 2.5 Tablespoons unsalted butter, melted
  • ½ cup golden raisins
  • ⅓ cup dried apricots, chopped
Instructions
  1. Preheat the oven to 350°F. Lightly grease an 11x7 or 8x8 baking dish. Set aside.
  2. Toss the apples with the brown sugar and orange juice in a medium bowl. Set aside.
  3. Break the matzoh into 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
  4. While the matzoh soaks, beat the eggs in a large bowl until blended. Add the salt, cinnamon, vanilla extract, sugars, and melted butter. Stir in the raisins and apricots.
  5. Strain the liquid from the softened matzoh and add the matzoh to the egg mixture. Then add the apples. Stir lightly to combine and then pour the mixture into the greased baking dish.
  6. Place the kugel on the middle rack of the oven and bake for 1 hour. Check after 40 minutes and if the top begins to brown too early, tent the baking dish with aluminum foil.
  7. Remove the kugel from the oven and cool to room temperature.
Notes
* Recipe adapted from Epicurious
 

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Gluten-Free Side Dishes Vegan

Maple Roasted Brussels Sprouts and Sweet Potatoes

I am leaving for Boston tonight and I am SO stinking excited! Thanksgiving is my family’s favorite holiday. We all look forward to this week every year. All of the out of town guests stay at my parents’ house, so it’s like a big ol’ family reunion every time. The best!

Bessie is flying with us, too. It will be her third time on a plane in a year – our little girl is becoming quite the traveler!

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

I know there are a few of you out there who don’t have your Thursday menus finalized yet, and this recipe is just for you!

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

Throwing together these Maple Roasted Brussels Sprouts and Sweet Potatoes couldn’t be easier. And this recipe just might turn the biggest brussels sprouts hater into a fan.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

I love traditional Thanksgiving recipes, from the big bird to stuffing and pie, but one thing I’ve learned over the years is that not every recipe has to be coated in butter to taste delicious.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

This recipe doesn’t use a lick of butter, but it still tastes rich. Just a dash of pure maple syrup gives these veggies the perfect hint of sweetness.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

For a large crowd, this recipe can easily be doubled or tripled. I just recommend that you use multiple baking sheets, rather than piling the brussels and sweet potatoes on top of each other. The veggies only crisp up when they are spread out on even layers on the baking sheets.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

Happy Thanksgiving to everyone celebrating!

 

Maple Roasted Brussels Sprouts and Sweet Potatoes
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 large sweet potato, cut into ½ inch cubes
  • 2 cups brussels sprouts, ends trimmed, outer leaves removed, and sliced in half*
  • 1 Tablespoon extra-virgin olive oil
  • 2 Tablespoons maple syrup, divided
  • ½ teaspoon chili powder
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees. In a large bowl combine the sweet potatoes and brussels sprouts. Toss with the olive oil and 1 Tablespoon of maple syrup. Add the chili powder and ¼ teaspoon each of salt and pepper.
  2. Roast for 15 minutes, then remove from oven, flip and roast for 15-25 minutes more until browned.
  3. Remove from oven and toss with the remaining 1 Tablespoon of maple syrup. Serve warm.
Notes
*Brussels Sprouts come in all sizes, so make sure the pieces are cut to the same size to ensure even roasting.
 

 

 

You have to try this Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe! It's such a simple, yet delicious fall and winter side dish. It would be perfect on your Thanksgiving table! ll www.littlechefbigappetite.com

Poultry Side Dishes

Grilled Rosemary Chicken and Farro Risotto

Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!

Grilled Rosemary Chicken and Farro Risotto Recipe

You guys, I am so excited about this Grilled Rosemary Chicken and Farro Risotto. I made it twice for us this past week – it’s THAT good.

Grilled Rosemary Chicken and Farro Risotto Recipe

As someone who gets very bored from simple grilled chicken breasts, I can promise you that this chicken is PACKED with flavor from the rosemary-garlic marinade.

Grilled Rosemary Chicken and Farro Risotto Recipe

Plus, the flavors in the chicken pair perfectly with the risotto. This farro risotto is healthier than traditional recipes because I used a whole grain as a base and it’s not swimming in butter and cheese.

But don’t worry – it still tastes incredibly indulgent.

Grilled Rosemary Chicken and Farro Risotto Recipe

Fresh thyme and rosemary are crucial in this dish – don’t reach for the dried stuff.

I KNOW you guys are going to love this one!

 

Grilled Rosemary Chicken and Farro Risotto
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Grilled Rosemary Chicken
  • 4-5 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon lemon juice
  • 5 large garlic cloves, minced and divided
  • 1 lb. skinless, boneless chicken breasts, cut into cutlets
  • Salt and Pepper
Farro Risotto
  • 1¾ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • ½ cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • ⅓ cup grated parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
Instructions
Grilled Rosemary Chicken
  1. In a large dish combine the 3 Tablespoons olive oil, rosemary, lemon juice, and 4 cloves of garlic. Marinate the chicken in the oil-rosemary mixture for at least 30 minutes, and up to 8 hours.
  2. Remove chicken from marinade and sprinkle with salt and pepper. Heat a grill pan over medium-high heat. Add chicken to pan; cook 4-5 minutes on each side or until done (depending on thickness of each piece). Place cooked chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Cover loosely with tin foil to keep warm until the risotto is cooked.
Farro Risotto
  1. While the chicken is marinating, heat a large pot over medium-low heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions and thyme. Saute for 4 minutes, until soft. Add ½ Tablespoon more of the oil and add the remaining garlic to the pan. Saute for 30 seconds, then add the farro. Cook for 1 additional minute, stirring constantly.
  2. Add the white wine to the pot and deglaze the bottom, scraping up any brown bits. Stir in 1 cup of the chicken stock and cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining stock mixture, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 30 more minutes).
  3. Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Notes
Recipe adapted from Cooking Light
 

Grilled Rosemary Chicken and Farro Risotto ll www.littlechefbigappetite.com

Gluten-Free Side Dishes Vegan

Butternut Squash with Sesame and Gochujang

Hi guys! Apologies to those of you who subscribe. It seems as though the email service sent out a strange format of this blog post last night. Sorry if you clicked on the link expecting a recipe!

Anyway, the tech side of things seem to be sorted out now, so let’s jump into the REAL reason you’re here: this Roasted Butternut Squash with Sesame and Gochujang!

Roasted Butternut Squash with Sesame and Gochujang Recipe

Have you tried Gochujang before? It’s a Korean Sweet & Spicy Sauce and it’s delicious on basically everything.

Travis and I discovered it a few years ago after he found an INCREDIBLE recipe for Gochujang Chicken Wings in GQ. After making those wings, we’ve always had a bottle of the stuff in our fridge. We love this one, and you can buy it either online or at Whole Foods.

Roasted Butternut Squash with Sesame and Gochujang Recipe

This recipe is adapted from one I pulled out of an old issue of Bon Appetit. I loved the idea of putting an Asian spin on butternut squash. When fall hits, we see recipes for butternut squash everywhere: mashed with brown sugar, creamy bisque, you name it! While I love those dishes, I was ready for something new.

Roasted Butternut Squash with Sesame and Gochujang Recipe

If you love Asian flavors, this recipe for you. And yes, I know what you’re thinking. It IS worth the trek to the store just to buy a bottle of gochujang. I honestly can’t offer any comparable substitutes here – it’s an essential ingredient in this recipe.

Roasted Butternut Squash with Sesame and Gochujang Recipe

For the record, peeling and dicing butternut squash is not my favorite task. Every time, I nearly lose a finger. Sure, I know the proper technique, but tiny hands + big squash + sharp knife = I’m not really set up for success. So if you’re not up to peeling and cutting your own, feel free to buy a squash pre-cubed at the grocery store. It saves you tons of time…and possibly a finger!

Roasted Butternut Squash with Sesame and Gochujang Recipe

I hope you love this Butternut Squash with Sesame and Gochujang as much as we did! I know I’ll be making it on repeat this fall and winter.

 

Butternut Squash with Sesame and Gochujang
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 medium butternut squash
  • 1.5 Tablespoons sesame seeds
  • 1.5 Tablespoons vegetable oil
  • 1 Tablespoon gochujang
  • 1 Tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 Tablespoons sliced scallions
  • Sea Salt
Instructions
  1. Preheat oven to 425.
  2. Peel and seed butternut squash. Cut into ½ inch cubes.
  3. In a small bowl combine the sesame seeds, vegetable oil, gochujang, soy sauce, and sesame oil.
  4. In a large bowl toss the oil mixture with the butternut squash. Spread the squash on a rimmed baking sheet in a single layer.
  5. Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes until brown and tender.
  6. Toss the roasted butternut squash with sliced scallions and a pinch of sea salt. Serve warm.
 

Appetizer Gluten-Free Side Dishes

Honey-Mustard Green Beans with Pecans

When the weather is warm, Travis and I try to use our grill as much as possible. We don’t have air conditioning in our apartment, so if the temperature goes above 80 degrees, the thought of turning on the oven or stove sounds dreadful. (Although, admittedly we live by the ocean so it’s rare that it ever gets too hot around here).

If Travis is grilling outside, I typically make a quick side-dish indoors and I am always pleased if it requires less than 10 minutes of oven or stovetop time.

I’d put these Honey Mustard Green Beans with Pecans in the arena of perfect BBQ side-dishes: easy, healthy, and quick.

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

This recipe came out a desire to throw together something healthy using ingredients I already had on hand, and I’ll bet you have them in your pantry as well. These green beans are ultra-easy to make, even the most novice of cooks should be just fine (just don’t burn the pecans!)

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

Try these Honey-Mustard Green Beans alongside a burger, grilled chicken or fish – they really go with anything!

 

Honey-Mustard Green Beans with Pecans Recipe
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • ¼ cup pecans
  • ¾ pounds green beans, trimmed
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • kosher salt and black pepper
  • 1 teaspoon red wine vinegar
Instructions
  1. Heat oven to 375° F. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Be careful not to burn the pecans, check regularly. Let cool, then chop.
  2. Steam the green beans until tender, about 6 minutes; let cool. While beans are steaming, whisk together the olive oil, honey, and mustard and season with a pinch each salt and pepper. Toss the green beans with the dressing and sprinkle with the toasted pecans. You can either refrigerate for a few hours or serve immediately. Just before serving, toss with the red wine vinegar.
Notes
Recipe adapted from Real Simple Magazine
 

Honey-Mustard Green Beans with Pecans ll 10 minutes, Vegan, Gluten-Free ll www.littlechefbigappetite.com

Gluten-Free Side Dishes

Spicy Braised Kale with Parmesan

The kale craze isn’t over yet, right? Okay, good, because I have a great recipe for you today!

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

This spicy braised kale is everything you want in a side dish: quick, easy, and extremely healthy!

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

All you need is kale, extra-virgin olive oil, chicken or vegetable broth, red pepper flakes, and parmesan. I bet you already have a majority of that in your pantry, right?

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

This is a great way to eat kale for those of you who struggle to digest it. It is no news that kale leaves are extremely tough, making it very difficult for our stomachs to break down. However, when you braise kale in liquid, like in this recipe, the leaves become soft, and thus a lot easier on our bellies.

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

The first time I made this braised kale, I ate it on its own (yes, it was that good!) I know it would be a delicious side dish served with my grilled skirt steak or roasted chicken.

 

Spicy Braised Kale with Parmesan Recipe
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • ½ lb. Tuscan kale, torn and stems removed
  • ¾ cup low-sodium chicken broth (or vegetable broth)
  • ½ teaspoon red pepper flakes
  • ⅛ cup shaved parmesan
  • Salt and pepper, to taste
Instructions
  1. Heat a large pan over medium-low heat. Add the extra-virgin olive oil. Once hot, add the kale in batches (adding an additional handful every 20 seconds or so). Cook until kale begins to wilt, about 3 minutes. Add the chicken broth to the pan, reduce the heat and cover. Simmer for about 12 minutes until the kale is tender and almost all of the liquid is absorbed.
  2. Remove from heat and transfer the kale to a serving dish. Sprinkle with red pepper flakes and parmesan. Add a small amount of salt and pepper to taste.
 

Make this Spicy Braised Kale with Shaved Parmesan in under 30 minutes! It's a delicious vegetarian and gluten-free side dish. ll www.littlechefbigappetite.com

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