Tag Archives: veggie

Roasted Brussels Sprouts & Cauliflower

12 servings (1/2 cup each)
My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida


8 bacon strips, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 cups Brussels sprouts, halved
4 cups fresh cauliflowerets
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional


In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.

In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans.

Bake at 400F for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Taste of Home

Butternut Squash & Potato Mash

10 servings (3/4 cup each)
Some people like squash, some people like potatoes. Mash the two together and you’ve got true love. This is a great way to get kids to eat their veggies.—Jasmine Rose, Crystal Lake, Illinois


8 cups cubed peeled butternut squash (about 4 pounds)
4 cups cubed peeled potatoes (about 4 medium)
16 garlic cloves, peeled
2 tablespoons sesame seeds
1 teaspoon ground cumin
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons butter
1-1/2 teaspoons salt
1/2 teaspoon pepper


Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.

Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat.

Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.

Taste of Home

Sweet Potato & Carrot Casserole

12 servings
This tangy and sweet casserole is full of flavor. We’ve served it at many celebrations over the years and it’s always been a bit hit! — Gloria Mezikofsky, Wakefield, Massachusetts


1/2 cup golden raisins
3-1/2 pounds medium sweet potatoes (about 6 potatoes)
4 large carrots, cut into 1-1/2-inch pieces
1/4 cup butter
1-1/2 cups packed brown sugar
1/3 cup orange juice


Preheat oven to 375F. In a small bowl, cover raisins with hot water; let stand 30 minutes.

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain.

Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13×9-in. baking dish, cut sides down.

Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables.

Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

Taste of Home

Spicy Sweet Potato Fries


2 pounds sweet potatoes (cut into wedges)
3 tablespoons olive oil,
1 1/2 teaspoons each brown sugar and salt
1/4 teaspoon each cumin and chili powder
a pinch of cayenne


Toss sweet potatoes with olive oil, sprinkle with spices.

Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

Food Network

Parsnip Potato Gratin

10 servings
Parsnips don’t get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida


4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream


Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13×9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.

Cover and bake at 375F for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Taste of Home

Maple & Bacon Glazed Brussels Sprouts

4 servings
For special meals, here’s a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. —Jan Valdez, Chicago, Illinois


5 bacon strips, chopped
1 pound fresh Brussels sprouts, trimmed
3 tablespoons butter
1/2 cup chicken broth
1/4 cup chopped pecans
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper


1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

2. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes.

3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

from Taste of Home

Cheesy Vegetable Melts


1/4 cup mayonnaise
3 tablespoons whole-grain mustard
2 tablespoons olive oil
1/2 small onion, diced
8 ounces asparagus, ends trimmed and cut into 2-inch pieces
8 ounces fresh mushrooms, stems removed and thinly sliced
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups shredded kale leaves (about 6 ounces)
1 clove garlic, minced
2 tablespoons unsalted butter, at room temperature
8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)
1 1/2 cups grated Gouda cheese


Arrange a rack in the middle of the oven, place a baking sheet on the rack, and heat to 450F.

Stir together the mayonnaise and mustard in a small bowl; set aside.

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the asparagus, mushrooms, and bell pepper, season with the salt and pepper, and cook, stirring occasionally, until the vegetables start to become tender, about 5 minutes. Stir in the kale and garlic, and cook until the kale is wilted, 2 to 3 minutes. Remove the pan from the heat.

Spread the butter evenly on one side of each of the bread slices, then spread the Dijonaise on the other side.

Carefully remove the hot baking sheet from the oven. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the sautéed vegetables over 4 of the slices, then evenly sprinkle the cheese over the vegetables. Four slices of the bread will be without toppings

Return the baking sheet to the oven and bake until the cheese is melted and bubbling, about 5 minutes.

Transfer the bread slices with the vegetables to a cutting board. Top with the remaining bread slices, Dijonaise-side down. Cut each sandwich in half and serve.

Recipe Notes:

Make ahead: The Dijonaise spread can be made 1 day in advance and stored in a covered container in the refrigerator. The vegetables can be sautéed up to 1 day in advance and stored in a covered container in the refrigerator. Bring to room temperature or reheat on the stovetop before assembling the melts.