Side Dishes

Side Dishes

Showing Results 1-10 (152 Total)

Roasted Gingered Squash

Roasting the squash with ginger root and orange zest adds plenty of flavour. It’s a delicious way to get your beta carotene.

Spicy Sweet Potato Wedges

This is one of those easy-to-make recipes the whole family will love. And they're loaded with beta-carotene, an antioxidant that helps fight disease. Turn the potatoes once or twice while baking to prevent them from burning.

Roasted Broccoli

If you're looking for ways to get the kids - or even the adults - in your family to eat their greens, look no further! Roasting broccoli gives it a delicious nutty flavour and crispy texture. You may never go back to plain old steamed broccoli after…

Grilled Balsamic Portobello Mushrooms

Portobello mushrooms have a meaty texture and rich flavour, making them a tasty vegetarian alternative to a steak or a beef burger. I also like to add sliced grilled portobellos to a platter of mixed grilled vegetables. So easy and so delicious.

Spicy Sesame Swiss Chard

Swiss chard is an incredibly versatile vegetable - it can be added to soups, stir fries and casseroles, or steamed and enjoyed on its own. This is one of my favourite ways to enjoy Swiss Chard.

Maple Mashed Sweet Potatoes

So simple, yet so delicious. I'm convinced orange zest and sweet potatoes were meant to be paired together, and I think you'll agree after tasting this dish. For a lower sugar version, substitute the maple syrup with orange juice.

Garlic Roasted Cauliflower

If you're looking for a new way to cook cauliflower, look no farther. Roasting cauliflower gives it a delicious nutty flavour and crispy texture. I like to use plenty of freshly ground black pepper to give the cauliflower extra spice. If you don't…

Roasted Cauliflower with Red Pepper

Roasting cauliflower produces a nice brown colour and nutty flavour. Red peppers add a splash of colour and make this side dish an excellent source of vitamin C.

Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's high in protein.