Help......simple healthy sides

[Anonymous]

No one's mentioned zucchini or yellow squash - I'll slice up those and sauté with some thyme and hot red pepper. Same with portabella mushrooms. I've also been buying the prepped bag of green beans and roasting them. Sometimes I'll buy coleslaw from the deli. Or I'll get a bag of coleslaw mix and throw that in a hot wok with some sesame oil and soy sauce. There are also cooked beets that you can buy in the produce section that are already flavored with vinegars.

[Anonymous]

We are vegan for a couple of months (long story), and my main takeaway from that experience was that there is no rule that mostly vegetable dishes have to be low in fat.

Also, almost anything that combines salt, fat, and sweet is going to be good. Here is a favorite:

Toss brussel sprouts in salt and olive oil. Roast at 500 degrees until crispy. Top with toasted almonds and a little maple syrup.

[Anonymous]

Cherry tomatoes. We had these as a side dish 2-3 times a week when my kids were little. Everyone ate them. Everyone liked them. They are cheap and easy to grow on your own in the summer.

[Anonymous]

Roast frozen cauliflower, broccoli or Brussels sprouts. Or baby carrots.

Asparagus is fast and easy.

I serve everything over cauliflower rice.

If I’m making a stir fry or ground beef, I make sure there are onions and zucchini in it. Everything gets a veggie or two In it.

[Anonymous]

Anonymous wrote:No one's mentioned zucchini or yellow squash - I'll slice up those and sauté with some thyme and hot red pepper. Same with portabella mushrooms. I've also been buying the prepped bag of green beans and roasting them. Sometimes I'll buy coleslaw from the deli. Or I'll get a bag of coleslaw mix and throw that in a hot wok with some sesame oil and soy sauce. There are also cooked beets that you can buy in the produce section that are already flavored with vinegars.

Out of season. But good in summer. Just don’t overcook or they’re soggy.