you’re able to make one of these winter sides in just 20 minutes or less.
A vibrant parsley and hazelnut sauce finishes the dish with a bright and nutty flavor.
Cauliflower Rice
Learn how to make cauliflower rice with this quick recipe.
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
The two easiest ways to make riced cauliflower are with a food processor and with a grater.
Here, the cauliflower rice is made into an herbed pilaf that can be served alongside any protein.
Garlic Mashed Potatoes
What could be more satisfying than mashed potatoes?
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Serve this easy slaw alongside grilled shrimp or use it to top a grilled fish sandwich.
Pistachios add an extra layer of crunch.
A sharp chef’s knife works well to slice the Brussels sprouts thinly.
A microplane grater is best for finely shredding the goat cheese.
Serve alongside grilled chicken, pork or fish.
Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
If you have one handy, a small mandoline makes it easy to slice the Brussels and apple.
To make it a dinner salad, top with shrimp or chicken.
This easy recipe will work with steamed carrots, turnips or rutabaga too.
In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts.
Pan-Roasted Carrots
This recipe gives you a faster route to “roasted,” lightly caramelized carrots.
The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted.
A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.
Warm Beet & Spinach Salad
Greg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Photographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana Kelley
Alexandra Shytsman
Ted & Chelsea Cavanaugh
