I’m always looking for ways to make veggies more palatable and interesting for my kids, and this carrot soufflé is my newest discovery. While carrots are generally not too objectionable, this carrot soufflé does take them to a whole new level in terms of flavor and presentation. Click for the recipe
Think outside the potatoes/rice box! Recipes for healthy, delicious side dishes include quinoa, lentil salad, baked mushrooms and more.
Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although sweeter and more delicate. Roasting leeks mellows their onion flavor, caramelizes them and brings out their natural sweetness. Click for the recipe
I love the sharp, peppery taste of fresh radishes, but I also love them roasted. Roasting downplays their sharpness and brings out a pleasant creaminess. When roasted, radishes taste mild, so if you prefer bolder flavors, play with adding seasonings (garlic powder, dried herbs) or sprinkle them with Parmesan cheese prior to roasting. Click for the recipe
Spaghetti squash is magical. While its texture obviously differs than that of real noodles, when mixed with various sauces, it does give one the experience of eating noodles. This spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired dish. I often serve it with Asian salmon. Click for the recipe
Mashed cauliflower is delicious, and surprisingly similar to mashed potatoes, making it an ideal low-carb substitute. Loading the mashed cauliflower with bacon and cheese makes it even better – but hey, bacon and cheese make everything better. :) Click for the recipe
Beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful accompanying eggs and bacon for breakfast as they are for dinner. Click for the recipe