6 Easy Veggie Side Dishes That Will Wow Your Guests
Written by Erin Feher
Photography by Photography courtesy of The Forest Feast Mediterranean
Whether you’re hosting a massive feast or heading elsewhere and just responsible for a dish or two, we are betting most people will be logging some extra hours in the kitchen over the next few months. Personally, when cooking for special occasions, we like to heed the advice we find ourselves giving on a daily basis: Eat your veggies! Offering plenty of vegetarian options on the table isn’t just a boon for those who take a pass on meat—even the most committed omnivore should be aiming for that rainbow plate. So, we asked cookbook author and artist Erin Gleeson of The Forest Feast to share 6 of her favorite vegetarian side dishes from her new book, The Forest Feast Mediterranean. From a fresh take on green beans to a simple (and mouth-watering) way to dress up sweet potatoes, we will definitely be setting a few of these next to our turkey—or tofurky—this year. Click through them all and pick a few (or all!) to add to your table this season.
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- Spread out on a baking sheet: 2 c halved Brussels sprouts, 2 c cubed butternut squash and 1 cubed red onion. Sprinkle the whole sheet with olive oil, salt, pepper and herbes de Provence (a dried herb mixture available in most grocery stores). Roast at 425F for 25-30 min or until squash is fork-tender and the vegetables are browned. Enjoy warm or at room temp.
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Halve a 2-lb spaghetti squash lengthwise, remove seeds, sprinkle with olive oil, salt and pepper and roast on a pan (cut side up)at 375F for about 1 hour. When you scrape the squash with a form and the “noodles” separate from the sides easily, you’ll know it’s done). When done, carefully (it’s hot!) scrape the “noodles” of squash into a mixing bowl.
While hot, mix in:
1 c finely grated Parmesan
2 T olive oil
1 T butter
Lots of black pepper
Salt to taste
Stir and enjoy warm.
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Bake 3 sweet potatoes at 375F for about 45 min or until fork-tender. Slice them in half lengthwise and score them like a grid. Top each with a dollop of butter, honey, a sprinkle of cinnamon and chopped hazelnuts. Serve warm.
Pro tip: For a buffet with many sides, look for small sweet potatoes or quarter them for smaller portions.
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This simple onion tart is easily made ahead and great warm or at room temperature. It works as an appetizer, starter, or alongside soup or salad.
Caramelize 2 large white onions (thinly sliced) in a pan on low heat with olive oil, salt and pepper for about 20 minutes or until very soft and golden. Then mix into the pan: 1 minced clove garlic, chopped fresh rosemary and thyme, and 1 T capers.
Prepare an 8-inch square of store-bought puff pastry on a baking sheet and pinch up the edges. Spread the onion mixture over the dough and decorate the top with kalamata olives and slices of red bell pepper. Bake at 400F for 20 min or until dough is browned and done on the bottom. Cut into squares to serve.
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- On a large platter or cutting board, set out a few rounds of burrata cheese, small cubes of roasted butternut squash (425F for about 35 min with olive, salt and pepper), arugula and toasted slices of a rustic bread like levain or sourdough. For a small group, I like to pan-fry the bread in a bit of olive oil before serving (instead of toasting) for an extra-delicious texture. Allow guests to build their own toasts. Offer additional olive oil, flaky salt and pepper to garnish each toast before eating. This is especially great for a small group around a coffee table, with red wine.
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4 c green beans
2 cloves minced garlic, trimmed & diagonally sliced
1/4 c pomegranate seeds
1/4 cup pistachio seeds, roasted & chopped
Saute on medium heat with 1 T olive oil, plus salt and pepper, for 3-5 minutes or until the beans are bright green. Then add 1 T balsamic vinegar and 1 T honey to the pan and toss until all the beans are glazed (about 1 min). Transfer to a platter and sprinkle with a bit of sea salt and the pomegranate seeds and roasted & chopped pistachio seeds.
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