Our awesome veggie side dishes that we’ve combined can take up to a full twenty minutes. You heard right! Only twenty minutes of prep for these delicious and healthy sides we found :)

Fried Green Tomatoes

Ingredients

• Canola Oil
• 4 green tomatoes, cut into 1/4″ rings
• Kosher salt & black pepper to taste
• 3/4 cup all purpose flour
• 1 tablespoon garlic powder
• 4 eggs
• 2 tablespoon milk
• 1 1/2 cup panko bread crumbs or cornmeal
• Dash cayenne pepper
• Dash paprika
• Horseradish Sauce below

Preparation

1. In a deep-fryer, preheat oil to 350 degrees F.
2. Season tomatoes with salt and pepper on both sides.
3. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk.
4. In another dish, mix bread crumbs with cayenne and paprika.
5. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs.
6. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
7. Drain on paper towels and serve with sauce. We suggest horseradish sauce.

Vanilla Glazed Squash

Ingredients

• 1 medium butternut squash, (about 1 1/2 pounds), peeled, seeded and cut into 1-inch cubes
• 1 medium Vidalia onion, cut into thin wedges (1 cup)
• 1/4 cup (1/2 stick) butter, melted
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1/2 to 1 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 2 unpeeled apples, cored and cut into 1/2-inch thick wedges

Preparation

1. Preheat oven to 450°F. Toss squash and onion in large bowl.
2. Mix butter, brown sugar, vanilla, salt, nutmeg and pepper in small bowl until well blended.
3. Pour over squash mixture; toss to coat well.
4. Arrange in single layer on foil-lined large shallow baking pan.
5. Bake 15 minutes.
6. Add apples; toss to mix well.
7. Bake 25 to 30 minutes longer or until squash and apples are tender.

Baked Green Bean Fries

Ingredients

• 16 fresh green beans, rinsed
• 3 tablespoons of flour
• 1/3 cup of bread crumbs
• 1 egg, beaten
• 1 1/2 tablespoon crushed red pepper
• 1 tablespoon chili powder
• 1/8 teaspoon sea salt
• 1/8 teaspoon crushed black pepper
• 1/2 teaspoon fresh basil, finely chopped
• 1 tablespoon of olive oil

Preparation

1. Preheat oven to 425 degrees F.
2. Grease a nonstick cooking sheet with olive oil. Set aside.
3. Pour flour into one bowl.
4. In another shallow bowl, beat egg.
5. In another bowl, mix breadcrumbs with spices.
6. Take green bean (cut in half if need be) and douse in the flour. Shake off any excess. Then dip into the egg, then completely douse in the bread crumbs. Place on the cookie sheet.
7. Repeat with the rest of the green beans.
8. Bake for 13-15 minutes or until browned and crispy.

Roasted Tofu & Vegetables

Ingredients

• 1 package Mori-nu tofu (extra firm or firm)
• 1/2 head broccoli
• 1/2 head cauliflower
• 3 large carrots
• 3 parsnips, cut in chunks
• 1/2 pound brussels sprouts
• olive oil
• sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400F.
2. Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible.
3. Cut tofu into 1" cubes.
4. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu.
5. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the upper rack.
6. Cut the vegetables, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the lower rack.
7. Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time.
8. Remove any vegetables that are cooked through.
9. Take out the tofu pan and flip the tofu.
10. Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking).
11. Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides.
12. Season with sea salt and freshly ground black pepper.

Honey Roasted Baby Carrots

Ingredients

• 1 pound baby globe or plain baby carrots, scrubbed and peeled with 1/2 to 1 inch of stem left on end (see picture above)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 tablespoon honey
• 1 teaspoon Sriracha
• Kosher salt to taste
• Chopped flat leaf parsley for garnish (optional)

Preparation

1. Preheat oven to 400 degrees F. If using globe carrots, cut in half lengthwise.
2. Place carrots on a baking sheet and toss with olive oil.
3. Roast for 10 minutes, and then stir the carrots. Roast for another 10 minutes until the carrots are lightly brown and tender.
4. While the carrots are roasting, melt butter in a small microwave safe dish for about 20 seconds.
5. Whisk in honey and Sriracha until emulsified. Remove carrots from oven and drizzle with the honey glaze.
6. Toss the carrots.
7. Add salt to taste and garnish with parsley if desired.

Parmesan Potatoes

Ingredients

• 3 pounds baby potatoes, halved
• ½ cup olive oil
• Kosher salt and freshly ground black pepper
• 4 oz. finely grated Parmesan
• ¾ cup chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon crushed red pepper flakes

Preparation

1. Place a rack in upper third of oven; preheat to 400 degrees F.
2. Toss potatoes and oil in a large bowl; then season with salt and pepper.
3. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl.
4. Roast until golden brown and cooked through, 30–35 minutes.
5. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.
6. Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes.
7. Top with lemon zest just before serving.