Category: Vegetable Dishes

Creamy Butternut Squash Bisque

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.
Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.

A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.

As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!

The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.

It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Word About The Butternut Squash

You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.

All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.

Cook The Butternut Squash In The Microwave

Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.

Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.

Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.

Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.

Butternut squash is pierced with a knife before microwaving.After microwaving, the seeds and pulp are removed from the squash.

Cook The Onions, Garlic And Red Bell Peppers

Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.

Olive oil and chicken broth are brought to a boil in large soup pan.

Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.

Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.

Chopped red bell peppers, onions and minced garlic cook in the pan.Onions, garlic and red bell peppers are cooked until tender in pan.

Add The Butternut Squash And Spices

The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.

Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.

Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes. 

Butternut squash, chicken broth and spices are added to the soup pan.

Blend The Soup

After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…

You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree  the bisque right in the pan.

An immersion blender is used to puree the soup until smooth.

Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.

The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.

Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.

Once pureed, creamy butternut squash bisque is heated through before serving.

Serve The Creamy Butternut Squash Bisque

Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.

Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!

Plain yogurt is swirled on top of the creamy butternut squash bisque for serving.

I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More VEGETABLE SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious vegetable soup recipes for you to enjoy, including:

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Recipe adapted from: Noom, an online weight loss/behavioral app.

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0 from 0 votes
Creamy Butternut Squash Bisque
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Category: Main Dish, Side Dish, Soup
Cuisine: All Cuisines
Keyword: creamy butternut squash bisque
Servings: 4
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash or 2 small
  • teaspoons extra virgin olive oil
  • cups chicken broth *DIVIDED USE
  • 2 cups chopped yellow onions
  • cups chopped red bell pepper
  • 2 Tablespoons minced garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste
  • ¼ cup nonfat plain unsweetened yogurt
Instructions
  1. Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.

  2. Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.

  3. Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.

  4. Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes. 

  5. Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".

  6. Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.

  7. Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!

Nutrition Facts
Creamy Butternut Squash Bisque
Amount Per Serving (1 (1/4 of total))
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 710mg31%
Potassium 961mg27%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 11g12%
Protein 5g10%
Vitamin A 21450IU429%
Vitamin C 106mg128%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Grilled Unshucked Corn On The Cob

Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!
Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

There are many ways to cook fresh corn on the cob, and all are absolutely wonderful! Today I would like to show you how to make grilled unshucked corn on the cob on a BBQ.

This method is very simple, user friendly, the prep is minimal, and always yields delicious, juicy, fresh corn on the cob!

The corn will need to soak in water first, then you can simply throw it on your BBQ with the meat(s) you are cooking, and let them cook, still in the husk.

YUM! I think you’ll enjoy how easy it is to make corn this way. Here’s how to prepare this easy veggie side dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn

It goes without saying that you should start with FRESH corn on the cob. Okay? It only takes a few minutes to get the corn “ready to roll”.

You can make as many ears of corn you need using this method, however my photos will reflect using only two ears of corn. 

Two ears of fresh corn, with the outer husks intact.

Peel back the husks on the corn almost to the bottom, but do not remove them from the corn. Leave 1-2 inches of husk unopened.

Once the husks on each piece are pulled back, remove as much of the stringy “corn silk” attached to the corn kernels as possible.

Discard the “corn silks”, then carefully (and gently) pull the husks back up and around the corn cobs.

Husks are peeled back on corn, and the corn silks are removed.Corn husk is pulled back almost to the bottom, and corn silk is removed.

Time For The Corn To Go “Swimming”!

If desired, use a thin outer husk to “tie” the husks back in place on the corn before soaking them. It helps close the husk around the corn, so the corn doesn’t char as much later, while cooking.

This step is optional (I’ve tied them and left them untied- have done both ways). Place the unshucked corn in a LARGE bowl, then add enough water to cover the corn.

TIP: I find it helpful to set a large heavy mug, filled with some water on top of the corn while it is soaking in the bowl.

This acts as a weight to keep the corn submerged in the water, so it is fully immersed (and not floating on top).

Corn husk is tied back in place using a thin piece of corn husk.White mug with water in it weighs down corn soaking in blue bowl of water.

Soak, Soak, Soak

Let the corn soak in the water for 1-2 hours, then drain the water from the bowl, leaving only the corn.

Once drained, stand the ears of corn up (open side down) in the bowl. This allows excess water to continue draining off the corn before grilling.

Two ears of unshucked corn, draining excess water off, after soaking in bowl.

Cooking Grilled Unshucked Corn On The Cob

Place the drained corn directly onto the BBQ grill over direct Medium-high heat, whether it is over hot coals or on a gas grill.

Put a lid on the BBQ, and let the corn cook for between 12-14 minutes. Turn the corn over (using tongs) about halfway through the cooking time.

The outer husks will begin to turn brown and get a bit charred as the corn cooks.

Grilled unshucked corn on the cob, cooking on BBQ by a piece of chicken.Two pieces grilled unshucked corn on the cob, with chicken and hot dogs on BBQ.

Ready To Eat!

After the corn has cooked on all sides for between 13-14 minutes, it is ready to be served and enjoyed.

NOTE: The time may vary slightly, due to the heat and temperature of YOUR BBQ. We usually take the corn off around the 14 minute mark.

The outside husks will be browned, but the kernels of corn will be golden and juicy, with some slight browning where the open husk kernels were exposed to direct heat!

Remove the grilled unshucked corn on the cob from the grill. You can serve them “as is” to your guests, OR you can pull off the husks yourself, before placing the corn onto plates.

The outer husks will come off the grilled corn very easily. You shouldn’t have to mess with the corn “silks” inside, because you removed them previously!

Serving The Corn

Now it is time to season the ears of corn with butter, salt and pepper, serve it… and dig in!

Three pieces of grilled unshucked corn, cooking with BBQ chicken on grill.A piece of the lightly browned grilled corn on the cob, on a plate with chicken.

I hope you have a chance to try this method (one of many ways) to make grilled UNSHUCKED corn on the cob this summer.

The prep is minimal, because it only takes about 5 minutes to prepare the corn, then the “soaking in water” time is inactive, which frees you up to do other things.

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More CORN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring corn you might enjoy, including:

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Grilled Unshucked Corn On The Cob
Prep Time
5 mins
Cook Time
12 mins
Inactive Prep Time (Soaking)
1 hr
Total Time
1 hr 17 mins
 

Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

Category: Vegetable Dish
Cuisine: All Cuisines
Keyword: grilled unshucked corn
Servings: 2
Calories Per Serving: 123 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large ears fresh corn
Instructions
  1. Peel back corn husks almost to the bottom, but do not remove them from corn. Leave 1-2 inches of husk unopened. Remove as much stringy "corn silk" as possible. Discard "corn silks", then carefully pull husks back up/around the corn. *If desired (optional), use a thin outer husk to "tie" the husks back in place.

  2. Place corn in a LARGE bowl; add enough water to cover. TIP: It's helpful to set a large heavy mug, filled with some water on top of the corn. This acts as a weight to keep corn submerged in the water, so it is not floating on top.

  3. Let corn soak in water for 1-2 hours, then drain water from bowl. Stand corn up on end (open side down) in the bowl to continue draining off water.

  4. Place corn directly onto BBQ grill over Medium-high heat. Put a lid on the BBQ; let corn cook for 12-14 minutes. Turn corn over halfway through cooking time. The outer husks will begin to turn brown and get a bit charred as the corn cooks.

  5. Remove cooked corn from grill. You can serve them "as is", OR you can pull off the husks yourself, before placing corn on plates. Husks should come off easily. Season corn with butter, salt and pepper, and dig in! Enjoy!

Nutrition Facts
Grilled Unshucked Corn On The Cob
Amount Per Serving (1 piece corn)
Calories 123 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.5g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 21mg1%
Potassium 386mg11%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 9g10%
Protein 5g10%
Vitamin A 267IU5%
Vitamin C 10mg12%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

Pan-Seared Green Beans and Bacon

Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you’ll enjoy! Green beans are seasoned with garlic, onion, and BACON!
Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Bacon seems to make everything better, right? In this simple, delicious recipe, fresh green beans are enhanced by the addition of crisp bacon pieces. YUM.

Everything is cooked in one skillet for convenience and easy cleanup, so this is a “win-win” recipe. Fresh green beans are pan-seared until they blister and brown slightly, before adding 2-3 more ingredients.

All in all, this recipe is easy to make, and I’m confident you will enjoy it, paired with a favorite meat main dish. Here’s how to make this veggie side dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Green Beans For Cooking

I enjoy making this recipe using fresh green beans from our garden in the summer. When my garden is not in season, I buy them fresh at our grocery store, year-round.

Trim or snap off the stem ends of each of the green beans (and discard). Set the green beans aside while you cook the bacon.

Fresh green beans will need stem ends trimmed off before cooking.

Cook The Bacon, Onion And Garlic

Cut 3 slices of bacon into small pieces. I stack the slices on top of each other, then use kitchen shears to cut the bacon into small pieces. Cooking the bacon into small pieces is a timesaver, because it will cook faster.

Cook the bacon in a non-stick pan on medium heat until it is mostly cooked through. DO NOT let it get crispy at this point.

Add chopped onions to the bacon, and cook for 3 minutes, stirring often until the onions become tender. Stir in minced garlic, and cook 1 more minute, stirring often so the garlic doesn’t burn.

Small pieces of bacon are cooked until mostly done in large skillet.Chopped onions and minced garlic are added to the cooked bacon in skillet.

At this point, the bacon will be fairly crispy, and the onions should be fully cooked. Transfer this mixture out of the skillet onto a plate, and cover. Do NOT wipe out the skillet.

Bacon, onions and garlic, fully cooked, are transferred out of the skillet.

Pan-Sear The Green Beans

Add the green beans to the skillet without wiping out the bacon drippings left in the skillet. They will cook in any leftover bacon drippings, which adds flavor.

Pan-sear the green beans on Medium heat, stirring occasionally, for 7-8 minutes. The beans will slowly blister and brown on the outside while they cook.

Fresh green beans are pan-seared in bacon drippings left in skillet.As they cook, the green beans will blister and brown on the outside.

Time To Add the BACON!

 Add the bacon, onion and garlic mixture back into the skillet, and stir to combine. Taste a green bean, then season the beans to taste with salt and pepper, if desired.

Cook, stirring often, until the beans and bacon are heated through (about a minute). The pan-seared green beans and bacon are ready to serve, once they’re fully heated through.

Bacon, onion and garlic mixture is added back into the skillet of green beans.After heating them though, pan-seared green beans and bacon are ready to serve.

Serve The Pan-Seared Green Beans And Bacon

Transfer the pan-seared green beans and bacon from the skillet to a serving bowl, and serve immediately, while hot.

A white bowl, filled with pan-seared green beans and bacon.Crispy pieces of bacon mixed in with the pan-seared green beans.

The recipe will yield enough green beans for three servings (four, if smaller portions are desired). Serve with a favorite main dish, and enjoy!

Pan-seared green beans and bacon, with pork chop and rice on the plate.

I hope you have the chance to make pan-seared green beans and bacon. We really enjoy them, and trust you will, too. You can easily double or triple this recipe to suit your needs.

Thanks for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More GREEN BEAN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of green bean recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes
Pan-Seared Green Beans and Bacon
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Category: Vegetable Dish
Cuisine: American
Keyword: pan-seared green beans
Servings: 3
Calories Per Serving: 125 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound fresh green beans ends trimmed
  • ½ medium yellow onion peeled/diced
  • 2 cloves garlic (minced)
  • 3 slices bacon chopped
  • salt and black pepper, to taste
Instructions
  1. Trim or snap off stem ends of the green beans (and discard). Set beans aside.

  2. Cut bacon into small pieces, so it cooks faster. Cook bacon in a non-stick pan on medium heat until mostly cooked through. DO NOT let it get crispy. Add chopped onions; cook for 3 minutes, stirring often. Stir in garlic; cook 1 minute, stirring often so garlic doesn't burn. Transfer bacon mixture out of the skillet onto a plate. Do NOT wipe or clean out the skillet.

  3. Add the green beans to the skillet. They'll cook in the bacon drippings, which adds flavor. Pan-sear beans on Medium heat, stirring occasionally, for 7-8 minutes. Beans will slowly blister and brown on the outside as they cook.

  4. Add bacon mixture back into skillet; stir to combine. Taste a green bean; season lightly with salt/pepper, if desired. Cook, stirring often, until beans/bacon are heated through (about a minute). Transfer to serving dish; serve immediately.

Recipe Notes

NOTE: Nutritional calculation does not include amounts for salt and pepper, as some may season the green beans lightly or not at all, and some may desire more seasoning, to taste.

Nutrition Facts
Pan-Seared Green Beans and Bacon
Amount Per Serving (1 (1/3 of total))
Calories 125 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 15mg5%
Sodium 151mg7%
Potassium 238mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 530IU11%
Vitamin C 11mg13%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Roasted Curry Sweet Potatoes

Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.
Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Do you like eating sweet potatoes? As an adult, I have come to LOVE them, but really did not like them as a kid, and avoided them like the plague.

My grandmother, who in her later life lived with us for several months each year, ate a sweet potato every single day. EVERY. SINGLE. DAY.

Frankly, as a kid I didn’t understand her unrequited love of this orange colored vegetable. I mean… it’s just a potato, right?

Now, as a sensible older woman with a much broader flavor palette, I love them too! It must be hereditary, right? Ha Ha.

Behold The Humble Sweet Potato

There’s a lot to love about this filling, nutritious veggie I didn’t appreciate back then. Sweet potatoes are sweet “root” vegetables that are packed with Vitamin C, Vitamin A, and other minerals. They’re also a wonderful source of fiber, which is good for the ol’ gut.

They have some antioxidant properties, which is another reason they are “good for you”. The orange color of sweet potatoes is produced by beta carotene, which we know is good for our overall eye health.

Besides all of this… SWEET POTATOES ARE DELICIOUS! Here’s how to make this simple recipe for roasted curry sweet potatoes. They have great taste and color, and are a cinch to make. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Sweet Potatoes For Roasting

You will need about half a pound of sweet potatoes for this recipe. This typically is the equivalent of 2 medium to large sized sweet potatoes.

Use a vegetable peeler or a sharp knife to remove the peel from the sweet potatoes. Discard the peels.

The outer peel is removed from a medium to large sweet potato before slicing.

Cut the sweet potatoes in half lengthwise first, then slice each half cross-wise into 1″ slices that resemble half circles (on left side of first photo below).

Now cut each of those slices in half (on right side of first photo below). Continue slicing until both sweet potatoes are cut, and each piece is wedge shaped (bottom photo below). Set aside.

Two peeled sweet potatoes are cut in half, then sliced into pieces.Sweet potatoes are sliced into quarter-sized wedges before baking.

Make The Spice Mix

Place salt, curry powder, ground black pepper and onion powder in a small bowl. Stir to combine these spices.

See? Just like that you have an easy seasoning mix you will use to season the sweet potatoes!

Curry powder, salt, onion powder and black pepper are combined in a bowl.

Season The Sweet Potato Wedges

Spray a large baking sheet with non-stick spray, then add the sweet potato wedges onto the pan in a single layer.

Lightly spray the sweet potatoes with additional baking spray (helps the spice mix to adhere). Sprinkle the sweet potatoes with the spice mix, dividing it evenly over the potatoes.

Sweet potato slices on pan are sprinkled with spice mix before baking.

Ready For The Oven

Once the sweet potatoes have been seasoned, they are ready for the oven. Place the pan on the oven’s middle rack.

Bake at 425°F for 20-25 minutes. The time may vary a bit as oven temps can fluctuate. I usually check the roasted curry sweet potatoes for doneness after 20 minutes.

When fully done, the outside should be slightly browned, and the inside should be soft. A butter knife can be easily inserted into the middle of a piece of sweet potato without resistance.

A pan of roasted curry sweet potatoes, hot out of the oven.

Serve The Roasted Curry Sweet Potatoes

Transfer the hot, roasted curry sweet potatoes from the pan to a wire rack with a spatula. Let them cool for about one minute before serving.

These delicious sweet potatoes can be served alongside a favorite meat, and will be a delicious side dish. The recipe will yield enough for 3 moderate portions or 4 small portions.

The roasted sweet potatoes are cooled slightly on a wire rack before serving.

The roasted curry sweet potatoes also taste fantastic in Kale and Sweet Potato Salad, because they add such great flavor to the dish.

Roasted curry sweet potatoes are added to a kale green salad.

I hope you enjoy this delicious side dish as much as we do. The smell in the kitchen while the roasted curry sweet potatoes cook is also really terrific!

Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SWEET POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious sweet potato recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: “Year Round Fresh”, page 184, published in 2018 by WW International, Inc.

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0 from 0 votes
Roasted Curry Sweet Potatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: roasted curry sweet potatoes
Servings: 4 small servings
Calories Per Serving: 50 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound sweet potatoes (approx. 2 medium-large)
  • ½ teaspoon kosher salt
  • ¼ teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • non-stick baking spray (for pan and sweet potatoes)
Instructions
  1. Preheat oven to 425℉ (218.3℃) Spray a baking sheet with non-stick baking spray.

  2. Use vegetable peeler or sharp knife to peel sweet potatoes. Discard peels. Cut sweet potatoes in half, lengthwise. Slice each half cross-wise into 1" thick half- circle slices. Cut each of those slices in half (wedge-shaped) Set aside.

  3. Place salt, curry powder, black pepper, onion powder in a bowl; stir to combine.

  4. Place sweet potato wedges on prepared pan in a single layer. Lightly spritz potatoes with baking spray, then sprinkle with spice mix, distributing it evenly over potatoes.

  5. Bake on middle rack of oven at 425°F for 20-25 minutes. When fully done, outside of potatoes will be lightly browned; inside should be soft. A butter knife can be easily inserted into sweet potatoes without resistance. Transfer sweet potatoes to wire rack; cool for 1 minute, then serve. Enjoy!

Nutrition Facts
Roasted Curry Sweet Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 50 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 322mg14%
Potassium 196mg6%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 8046IU161%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Roasted Brussel Sprouts For Two

It’s simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Have you ever roasted Brussel sprouts in the oven? They turn out DELICIOUS! After roasting, they look a bit “charred” and crispy looking on the outside, but are soft and tender on the inside!

The recipe I am sharing today is ideal for two servings, but can EASILY be doubled, tripled, or multiplied into the quantity you need.

TIP: You can enter the # of servings you need into the printable recipe card at the bottom of the page (in the box by SERVINGS). The software will then re-calculate the quantity of ingredients you will need.

I think you’ll be surprised at how really EASY it is to make delicious, roasted Brussel sprouts for two people. Here’s how to make them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Brussel Sprouts

Preheat your oven to 425°F. For this recipe as written (for two servings), you will need about ¾ pound of fresh Brussel spouts. Typically this will be about 10-12 whole Brussel sprouts, depending on their size.

Trim off the stem ends (seen in the 2nd photo below). Some of the small outer leaves may fall off, but don’t worry! That is to be expected.

Once the stem end has been trimmed off, slice each Brussel sprout in half length-wise. Discard the stem and any of the outer leaves that have fallen off.

Brussel sprouts are sliced lengthwise before seasoning.The stems are trimmed off of the Brussel sprouts before seasoning and slicing.

Place the Brussel sprout halves in a medium sized bowl. Drizzle 1½ Tablespoons of olive oil over them, and gently toss, to coat them with the oil.

Olive oil is drizzled over the Brussel sprout halves in a mixing bowl.

A Little Seasoning

Once coated with the olive oil, sprinkle the Brussel sprouts with salt, pepper, garlic powder and a bit of onion powder. Stir gently, to evenly distribute the seasoning over the veggies.

Seasonings are added to the oil-tossed Brussel sprouts before baking.

Bake The Brussel Sprouts

Place the seasoned Brussel sprouts, cut side down, on a parchment paper-lined baking sheet. This will also help to create less mess to clean up!

However, if you don’t have access to parchment paper, place the Brussel sprouts directly on a baking sheet, leaving a small space between each one.

NOTE: I don’t recommended using a silpat or a silicon mat, because you want the charring that occurs on the sprouts when in contact with parchment paper or a metal baking sheet.

Seasoned Brussel sprout halves are roasted, cut side down on parchment lined baking sheet.

Bake the Brussel sprouts at 425°F. for 23-25 minutes. When done, the Brussel sprouts will be slightly “charred” and crispy on the outside, but very tender on the inside!

After roasting, the Brussel sprouts are charred on the outside and tender inside.Crispy, charred outer leaves cover the green, tender roasted Brussel sprouts.

Serve The Roasted Brussel Sprouts For Two

Use a spatula to transfer the roasted Brussel sprouts for two onto a platter or individual serving plates. See how browned they are?

We enjoy them this way, but if you prefer them less browned on the outside, simply peel off the outer leaf before serving or remove from the oven a bit early.

The flavor is quite nice as well, thanks to the simple seasoning on them. They may look browned on the outside, but they cut easily, because they’re quite soft inside.

This Brussel sprout side dish can be served with a variety of main dish meats. We enjoyed them (this time), served alongside pork chops and sweet potatoes. YUM! 

Roasted Brussel Sprouts For Two, served with a sweet potato and pork chop.

I hope you have the chance to try this simple recipe for Roasted Brussel Sprouts For Two. You can easily change the amount of the servings in the printable recipe below, if necessary.

Thank you for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy vegetable recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Roasted Brussel Sprouts For Two
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: roasted Brussel Sprouts
Servings: 2
Calories Per Serving: 170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound fresh Brussel sprouts (about 10-12)
  • Tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • teaspoon onion powder
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper (optional).

  2. Trim off stem ends of Brussel sprouts. Some outer leaves may fall off, that's okay. Slice each Brussel sprout in half length-wise. Discard stem/leaves that fell off.

  3. Place Brussel sprout halves in a medium bowl. Drizzle with olive oil; gently toss, to coat with oil. Sprinkle sprouts with salt, pepper, garlic powder and onion powder. Stir gently, to evenly distribute seasoning.

  4. Put Brussel sprouts, cut side down, on parchment paper-lined baking sheet (or directly on baking sheet), leaving space between each one. NOTE: It is NOT recommended to use silpat or silicone mats to roast the Brussel sprouts.

  5. Bake at 425°F. for 23-25 minutes. When done, Brussel sprouts will be slightly "charred"/crispy on the outside, but tender on the inside! Serve and enjoy!

Nutrition Facts
Roasted Brussel Sprouts For Two
Amount Per Serving (1 (1/2 of total))
Calories 170 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 625mg27%
Potassium 679mg19%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 4g4%
Protein 6g12%
Vitamin A 1285IU26%
Vitamin C 145mg176%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Southwest-Style Blackeyed Peas

Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.
Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Do you like blackeye peas? I’m not referring to the MUSIC BAND, but the VEGETABLE! I grew up eating them fairly often, because my parents really enjoyed them. We’ve always called them blackeyed peas (rather than blackeye peas-without the D at the end), so that’s what I’ll call them in this post. Tradition!

My mom bought cans of blackeyed peas, heated them, added salt and pepper, and that was it (my Dad added hot pepper sauce)! Blackeyed peas may be purchased CANNED, DRIED (soaked overnight to soften), or FROZEN (then thawed).

This recipe I came up with uses FROZEN (and thawed) blackeyed peas. We keep bags of veggies in our deep freezer, so we usually have a bag or two on hand. I added other ingredients to add a Southwest-type flavor, and created this veggie dish.

When you combine tender blackeyed peas with spices, onion, BACON and garlic, how can you go wrong? Here’s how to make Southwest-Style Blackeyed Peas, a tasty little side dish: 

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Why I Use Frozen Blackeyed Peas For This Recipe

I use frozen blackeyed peas in this recipe, because truthfully, it’s convenient. When dried peas are used, it can take all night long soaking in water to get them to soften.

Canned and drained blackeyed peas seem to get a bit too mushy when cooked in the flavorful broth. So frozen (and thawed) is convenient, and what I prefer to use!

A bag of frozen blackeyed peas is what is used for this recipe.

Cook The Blackeyed Peas

After thawing the blackeyed peas, cook them according to the instructions on the bag. Typically they need to be cooked about 40 minutes or so, until they become tender.

Once they’re fully cooked and tender to the bite, drain the blackeyed peas. Set them aside until later, while you prepare the rest of the dish.

Blackeyed peas are cooked in boiling water according to package directions.

Let’s Add Some Flavor!

Cut 3 slices of bacon in small pieces and place them in a large non-stick skillet. Add chopped onion, and cook on Medium heat for 3-5 minutes, until the onions are tender, and the bacon is fully cooked (but not crispy).

Leave any grease the bacon produces in the skillet. Stir in minced garlic and cook an additional 30 seconds, stirring often so the garlic doesn’t burn.

Add salt, pepper, ground cumin and cayenne pepper to the skillet. Stir to incorporate the spices with the bacon, onion and garlic.

Chopped onions and small pieces of bacon, cooking in a skillet.Spices and minced garlic are combined with cooked bacon and onions in skillet.

Add More Flavor!

Now it’s time to add the drained, tender blackeyed peas to the skillet. Dump them in, and give them a good stir to combine them with the other ingredients.

Add diced green chilis and chicken broth to the blackeyed peas and stir again, until well combined in the skillet. The added broth acts as a conduit to get all the flavor of the spices infused into the peas.

Cooked blackeyed peas are stirred into bacon and onion mixture in the skillet.Shicken broth and diced green chiles are added to the blackeyed peas.

Simmer Until Broth Is Absorbed

Bring the liquid to a boil, then turn the heat to a low simmer. Let the Southern-Style Blackeyed Peas cook on Low for 8-10 minutes (uncovered), OR until almost all the broth has been absorbed.

Southwest-Style Blackeyed Peas are cooked on Low heat until broth is absorbed.

Serve The Southwest-Style Blackeyed Peas

Remove the skillet from the heat source, and stir chopped cilantro into the blackeyed peas. If desired, garnish the dish with more cilantro for serving.

Serve this veggie side dish straight from the skillet, if desired, OR transfer to a medium sized serving bowl. Serve immediately while hot… and enjoy!

The Southwest-style blackeyed peas are garnished with cilantro before serving.A white bowl, filled with Southwest-style blackeyed peas ready to be served.

I hope you have the opportunity to make these delicious Southwest-Style Blackeyed Peas soon. They’re so tasty, and I am confident you will enjoy them! The peas can be easily reheated in a microwave.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of veggie recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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0 from 0 votes
Southwest-Style Blackeyed Peas
Prep Time
5 mins
Cook Time
8 mins
Inactive cooking time for blackeyed peas
40 mins
Total Time
53 mins
 

Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Category: Side Dish, Vegetable Dish
Cuisine: Southwest
Keyword: southwest-style blackeyed peas
Servings: 4
Calories Per Serving: 177 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces frozen blackeyed peas thawed
  • 3 slices bacon chopped in small pieces
  • ¼ medium yellow onion diced
  • 2 cloves garlic minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chicken broth
  • ¼ teaspoon ground cumin
  • teaspoon cayenne pepper
  • 2 Tablespoons green chilis (diced/canned)
  • 2 Tablespoons fresh cilantro chopped
Instructions
  1. Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.

  2. Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.

  3. Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.

  4. Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.

  5. Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!

Nutrition Facts
Southwest-Style Blackeyed Peas
Amount Per Serving (1 (1/4 of total))
Calories 177 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 688mg30%
Potassium 307mg9%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 72IU1%
Vitamin C 4mg5%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Southwest Veggie Skillet

Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make it a meatless meal!
Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make a meatless meal!

If you’re on the lookout for a great tasting, easy to make side dish, may I suggest this Southwest Veggie Skillet? This dish features a lot of yummy vegetables and a few Southwest-inspired spices that combine to make a fantastic side dish!

The vegetables are low in calories, but have a lot of flavor! Guess what? If you add a rinsed, drained can of black beans to this recipe, you can also enjoy this as a MEATLESS main dish! How’s that for versatile?

 I’m confident you’ll enjoy this simple dish, whether eaten as a side dish or as a vegetarian main course. Here’s how to make it, in about 25 minutes!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make The Southwest Veggie Skillet

Heat olive oil over Medium-high heat in a large skillet (I use cast iron). Once the oil is very hot, but not smoking, add chopped onions and a chopped jalapeño pepper to the skillet.

Cook these ingredients for approximately 4 minutes, and then add minced garlic to the skillet. Continue to cook, stirring the veggies often for 1 more minute (don’t burn the garlic!). The veggies should be tender at this point.

Chopped onion and jalapeño pepper are cooked in hot oil in a cast iron skillet.Minced garlic is added to the onions and jalapeños in skillet.

Add More Veggies!

Now add frozen corn (or fresh, if available), chopped bell pepper and zucchini to the skillet. NOTE: I use a combination of red, orange and green bell peppers for added color, but that is optional.

TIP: If you are adding black beans to make this a meatless main dish, this is when to add them!

Sprinkle the veggies with ground cumin and chili powder, then stir until the spices have been mixed in. Cook the veggies, stirring often, for 7-8 minutes, until the veggies have softened and are heated through.

Frozen corn, bell peppers, zucchini and spices are added to the hot skillet.The Southwest flavored veggies cook in the skillet for 7-8 minutes, until tender.

Last Steps Before Serving

Stir cherry tomato halves (I use red and yellow) into the skillet, and cook ONLY until they are barely heated through. This will only take a minute or less! Remove the skillet from the heat source.

Once the skillet is off the heat, add chopped cilantro, fresh lime juice, salt and black pepper to the veggies. Stir to combine, and then the Southwest Veggie Skillet is ready to be served.

Halved cherry tomatoes (red and yellow) are added to the Southwest Veggie Skillet.Skillet is removed from heat, and lime juice, salt/pepper, and chopped cilantro are added.

Serve The Southwest Veggie Skillet

The Southwest Veggie Skillet is now ready to be enjoyed! Transfer the dish to a serving bowl OR serve it hot, right from the skillet.

This is a very tasty side dish that pairs well with chicken, pork, beef or fish! Serve it next to the meat, or place the meat on top of the veggies, serve and enjoy!

After stirring to combine ingredients, the Southwest Veggie Skillet is ready to serve.Southwest Veggie Skillet side dish is served with a cooked chicken breast, on a white plate.

I hope you enjoy this delicious vegetable side dish as much as we do! The veggies have great flavor, and it really is a simple dish to prepare in a short amount of time.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe index, which is located at the top of the page. I have LOTS of delicious vegetable dishes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Recipe adapted from a recipe found in : “The Essential WW Freestyle Cookbook”, page 196, published in 2018 by Weight Watchers International, Inc.

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0 from 0 votes
Southwest Veggie Skillet
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make a meatless meal!

Category: Side Dish, Vegetables
Cuisine: Southwest
Keyword: Southwest veggie skillet
Servings: 4 (1 cup per serving)
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium yellow onion chopped
  • large garlic cloves finely minced
  • 1 medium jalapeño pepper seeds removed, finely minced
  • 10 ounces frozen corn kernels OR 1¾ cup fresh
  • 1 medium zucchini chopped
  • 1 medium red bell pepper (or color combo) chopped (I use red/orange/green)
  • teaspoons ground cumin
  • ¼ teaspoon chili powder
  • 1 cup cherry tomatoes cut in half (I use red/yellow)
  • 2 Tablespoons chopped cilantro
  • Tablespoons fresh lime juice
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Heat olive oil on Medium-high heat in a large skillet. Once oil is very hot, but not smoking, add onions and jalapeño pepper. Cook approx. 4 minutes; add garlic. Continue to cook, stirring often for 1 minute (don't burn the garlic!).

  2. Add frozen corn (or fresh, if using), red bell pepper and zucchini to skillet. NOTE: I use a combo of red, orange and green bell peppers for color, but that is optional. TIP: If adding a can of black beans to make this a meatless main dish, this is when to add them!

  3. Sprinkle veggies with cumin and chili powder; stir until combined. Cook, stirring often, for 7-8 minutes, until veggies have softened and are heated through.

  4. Gently stir cherry tomato halves into veggies; cook ONLY until heated through. This will only take a minute or less! Remove skillet from heat source.

  5. Off heat, add cilantro, lime juice, salt and pepper to the veggies; stir to combine. Serve immediately. Enjoy!

Recipe Notes

NOTE: If you wish to make this a MEATLESS main dish, add 1 can of rinsed/drained black beans.

Nutrition Facts
Southwest Veggie Skillet
Amount Per Serving (1 cup)
Calories 142 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 454mg20%
Potassium 558mg16%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 1316IU26%
Vitamin C 69mg84%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make a meatless meal!

Brussel Sprout Casserole For Two

Brussel Sprout Casserole For Two is a tasty side dish! Sliced Brussel sprouts, cheddar and bacon are baked, topped with cheese and breadcrumbs.
Brussel Sprout Casserole For Two is a tasty side dish! Sliced Brussel sprouts, cheddar and bacon are baked, topped with cheese and breadcrumbs.

If you’re on the lookout for a new veggie side dish OR a new way to prepare Brussel sprouts, check out this recipe! As written, this delicious side dish will serve two people, but it can easily be adapted to double or triple the quantity.

Cheddar cheese, bacon and crispy Panko breadcrumbs compliment the tender Brussel sprouts wonderfully in this dish! My personal feeling is that everything is better with bacon, right? YEP!

This recipe is quite simple to make, and is a tasty way to enjoy Brussel sprouts, even if you’re not usually a fan. The Brussel sprouts are par-boiled first (to tenderize them), then the casserole is quickly assembled and baked. 

Here’s how to make this scrumptious vegetable side dish!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Preparing The Brussel Sprouts

To make this dish for two, you will need about 10 fresh Brussel sprouts. Trim the end stem off of the Brussel sprouts, then slice them in half length-wise.

Fill a Medium sized saucepan with water, and bring it to a boil. Add the Brussel sprout halves, and boil them for 7-8 minutes or until the Brussel sprouts have become slightly tender.

Remove the pan from the stove, and drain off the water. Let the Brussel sprouts cool.

Brussels sprout ends are trimmed, then the sprouts are sliced in half.Halved brussel sprouts are boiled in water for 7 minutes, or until tender.

Preparing The Bacon

You will need crisp, cooked bacon for this casserole. I find it’s best to cook it at the same time the Brussel sprouts are cooking, to save time.

Cut the bacon into small pieces, then cook, stirring often until browned, cooked through, and crispy. Use a slotted spoon to transfer the cooked bacon to paper towels to absorb any excess grease.

Two slices of bacon are cut in small pieces, then cooked until crispy in skillet.Crisp, browned bacon slices drain on paper towels after being removed from skillet.

Assembling The Brussel Sprout Casserole For Two

Once the Brussel sprouts have cooled enough to handle, cut them into thin slices with a sharp knife. Place the slices into a medium-sized bowl.

Add grated cheddar cheese (half the total amount), bacon, half and half, salt and black pepper to the bowl. Gently toss these ingredients together until they’re fully combined.

Tender-cooked brussel sprouts are cut into thin slices for the casserole.Sliced brussel sprouts, cheese, bacon, salt, pepper and half and half are mixed in bowl.

Place the combined Brussel sprout mixture into a lightly greased small baking dish. Now the casserole is ready for the final step before baking!

The combined brussel sprout mixture is placed in small, greased baking dish.

Topping And Then Baking The Casserole 

Sprinkle the top of the Brussel sprout casserole with the remaining grated cheddar cheese. Top this with the crispy Panko breadcrumbs.

Place the Brussel sprout casserole for two into a preheated 400°F. oven, and bake for 14-16 minutes. When done, the top should be lightly browned and crusted, and the casserole will be fully heated through.

Grated cheddar and Panko breadcrumbs top the Brussel Sprout Casserole For Two.After baking, the brussel sprout casserole for two is lightly browned on top.

Serving The Brussel Sprout Casserole For Two

Transfer the baking dish from the oven to a wire rack. Let the casserole cool 1-2 minutes before serving. Scoop out a portion (recipe yields 2 servings), transfer to plates… serve and enjoy!

We enjoyed the Brussel sprout casserole for two, served with chicken cutlets in pan sauce, and steamed rice on the side. It tastes fantastic!

This veggie side dish is absolutely delicious, and has wonderful flavor! I’m confident you will enjoy this lovely Brussel sprout side dish served with a favorite main dish.

Brussel Sprout Casserole For Two cools on a wire rack after being removed from oven.A serving of the brussel sprout casserole for two, served on a white plate.

I hope you will have the opportunity to make this Brussel sprout recipe, and trust you’ll enjoy it like we do! It really is a delicious veggie side dish.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and have a great day!

Looking For More VEGETABLE Side Dish Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of delicious vegetable recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: mantitlement.com/the-best-brussels-sprouts-casserole

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0 from 0 votes
Brussel Sprout Casserole For Two
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Brussel Sprout Casserole For Two is a tasty side dish! Sliced Brussel sprouts, cheddar and bacon are baked, topped with cheese and breadcrumbs.

Category: Side Dish, Vegetable
Cuisine: American
Keyword: brussel sprout casserole
Servings: 2
Calories Per Serving: 318 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound fresh brussel sprouts
  • 2 slices bacon cooked till crispy, crumbled
  • ½ cup cheddar cheese divided use, GRATED
  • 3 Tablespoons half and half (or heavy whipping cream)
  • 1 teaspoon butter melted
  • cup Panko breadcrumbs
  • ¼ teaspoon salt
  • teaspoon black pepper
Instructions
  1. Preheat oven to 400°F. Lightly grease/spray a small baking dish; set aside.

  2. Trim stem end off Brussel sprouts; slice Brussel sprouts in half length-wise. Fill medium saucepan with water; bring it to a boil. Add Brussel sprouts; boil them 7-8 minutes or until slightly tender. Drain water; let Brussel sprouts rest until cool enough to handle.

  3. Cut bacon into small pieces. Cook, stirring often until browned/crispy. Place bacon on paper towels to absorb grease.

  4. Cut Brussel sprouts into thin slices (lengthwise). Transfer slices to a medium bowl. Add ¼ cup cheddar cheese (reserve remaining ¼ C.), bacon, half and half, salt and pepper. Gently toss to combine. Place mixture in prepared baking dish. Sprinkle casserole with remaining ¼ C. cheese; top with Panko breadcrumbs.

  5. Bake casserole at 400°F. for 14-16 minutes. When done, casserole should be lightly browned/crusted on top, and heated through.

  6. Transfer baking dish to a wire rack. Let casserole cool 1-2 minutes before serving. Scoop out a portion, transfer to plates... serve and enjoy!

Nutrition Facts
Brussel Sprout Casserole For Two
Amount Per Serving (1 g)
Calories 318 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 56mg19%
Sodium 707mg31%
Potassium 546mg16%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 4g4%
Protein 14g28%
Vitamin A 1289IU26%
Vitamin C 97mg118%
Calcium 281mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Brussel Sprout Casserole For Two is a tasty side dish! Sliced Brussel sprouts, cheddar and bacon are baked, topped with cheese and breadcrumbs.

Maple Butternut Squash with Pecans and Cranberries

Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

This summer I grew several small butternut squash in our little backyard raised bed garden, and was thrilled with the results. I had fun cooking them in various ways, using both new and older recipes to enjoy this delicious “winter” squash. I’ve posted a couple of those recipes here on the blog.

Today I want to share with you one of the ways we enjoyed eating butternut squash this Fall where I used a larger, store bought squash. This recipe for maple butternut squash is delicious, easy to prepare, and is wonderful to serve for a simple weeknight meal or a holiday feast!

The dish can be made using either a bag of (store bought) fresh butternut squash cubes (peeled, cubed), OR by using a fresh, large butternut squash.

Already cubed store bought squash is convenient and saves time, but I prefer fresh butternut squash, and peel and cut it myself. Do whatever is most convenient, budget friendly, or time-saving for you! Here’s how to make this dish (shown using whole, fresh butternut squash):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Make sure to preheat your oven to 400°F. This recipe doesn’t take too long at all to prep, so you want your oven hot, and ready to go! You will also need to line a large baking sheet with parchment paper.

If you prefer to use already peeled and cut squash, you will need to purchase a 20 oz. bag. When using a fresh, whole butternut squash, buy a rather large one, as you will need 4 cups of the peeled, cubed squash.

Use a vegetable peeler to completely peel the squash. Cut thin slices off of both ends, then carefully slice the squash in half, lengthwise.

Scoop out the seeds (discard), then turn the squash halves over (seed hole facing down). Slice the squash halves into 1″ wide pieces across the width, then cut into bite sized cubes (about 1″ each).

Butternut squash is peeled, seeds removed, sliced into half-rings, then into bite-sized cubes.

Place four cups of the butternut squash cubes (or the 20 oz. bagged cubes) into a large bowl. Drizzle with oil, pure maple syrup, and then add ground cinnamon, sea salt and cayenne pepper.

Stir these ingredients well, to make sure all the squash cubes are well-coated with oil, syrup and spices.

Spices, maple syrup and oil are added to the cubed butternut squash in a large bowl.Seasonings, oil and maple syrup are stirred with the butternut squash until coated.

Bake The Maple Butternut Squash

Transfer the squash cubes to the parchment paper-lined baking sheet, and spread them out, so they’re in a single layer for baking.

Bake the butternut squash at 400°F for 15 minutes, then remove the pan from the oven.

Seasoned maple butternut squash cubes are spread in single layer on parchment paper for baking.

Immediately sprinkle the squash with pecan halves and the dried cranberries. Toss these ingredients, then re-spread them back out in a single layer. Continue baking (at 400°F) for 12-15 more minutes.

The maple butternut squash is done when a knife can be easily inserted into the squash (soft inside). It should have also begun to caramelize on the outside. Remove the pan from the oven once done, and prepare to serve this dish.

Dried cranberries and pecan halves are stirred into butternut squash halfway through baking time.

Serve The Maple Butternut Squash With Pecans And Cranberries

Transfer the roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle the squash with the remaining amount of maple syrup, if desired.

This final drizzle of syrup is optional, but I highly recommend it. This final touch of syrup gives the veggie dish a perfect finishing touch of sweetness! Serve while the squash is hot.

You’ll enjoy soft, tender, cinnamon scented butternut squash, and crunchy roasted pecans. With the tangy sweetness of dried cranberries and slight heat from the cayenne, you’ll have a delicious dish. It’s a wonderful blend of flavor and texture!

The maple butternut squash with pecans and cranberries is served on a white platter.Roasted maple butternut squash is drizzled with additional maple syrup before serving.

I really hope you have the chance to try this yummy side dish, and trust you’ll enjoy it as much as we do! It’s a wonderful vegetable dish that can be made and enjoyed year round!

Thanks for visiting this website today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of butternut squash recipes for you to enjoy, including:

Interested In More Recipes? Get My FREE Newsletter!

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 I would be honored to have you join our growing list of subscribers!

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Recipe adapted from: https://www.theendlessmeal.com/maple-roasted-butternut-squash/

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0 from 0 votes
Maple Butternut Squash with Pecans and Cranberries
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: maple butternut squash
Servings: 4
Calories Per Serving: 232 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups cubed butternut squash
  • 1 Tablespoon vegetable oil or other neutral oil
  • Tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ½ cup pecan halves
  • cup dried cranberries
Additional For Finished Dish: (OPTIONAL, but good to drizzle on top! This is included in caloric calculation)
  • Tablespoons pure maple syrup
Instructions
  1. Preheat oven to 400°F.. Line a large baking sheet with parchment paper.

  2. Use vegetable peeler to remove peel from squash. Cut thin slices from both ends, then slice squash in half lengthwise. Scoop out/discard seeds. Turn squash over (seed hole face down). Slice squash into 1" wide pieces across width, then cut into bite sized cubes (about 1" each).

  3. Place 4 cups of cubes (or 20 oz. bagged cubes) into a large bowl. Drizzle with oil, maple syrup, ground cinnamon, sea salt and cayenne pepper. Stir well, to ensure squash cubes are well-coated with oil, syrup and spices. 

  4. Transfer squash to prepared baking sheet. Spread them out, so they're in a single layer for baking. Bake squash at 400°F for 15 minutes; remove pan from oven.

  5. Immediately add pecans and cranberries. Toss to combine, then spread in single layer; place pan back into oven. Continue baking 12-15 more minutes. Squash is done when a knife can be easily inserted (soft inside), and squash is slightly caramelized on the outside. Remove from oven.

  6. Transfer roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle squash with remaining maple syrup, if desired. Serve hot, and enjoy!

Nutrition Facts
Maple Butternut Squash with Pecans and Cranberries
Amount Per Serving (1 (1/4 of total))
Calories 232 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Sodium 298mg13%
Potassium 570mg16%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 16g18%
Protein 3g6%
Vitamin A 14942IU299%
Vitamin C 30mg36%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

Oven Roasted Green Beans

Oven roasted green beans are a delicious side dish that’s simple to prepare. Fresh green beans and 3 other ingredients are all you need!Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!

Today I want to share with you a simple way to make and serve oven roasted green beans. I grow a lot of green beans in our little backyard raised bed garden, so we eat a lot of them.

Oven roasting green beans is a super easy, but delicious way to serve fresh green beans with minimal effort involved.

The recipe as written will yield four servings, but can easily be cut in half, doubled or tripled for your needs. Here’s how to make this simple veggie side dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Will I Need For This Recipe?

This recipe, as written to serve four people, calls for one pound of fresh green beans, olive oil, seasoning salt, and coarse black pepper.

NOTE: When I photographed this recipe, I only made HALF of the amount called for, as my husband and I were the only ones that would be eating.

Fresh green beans are trimmed, then are ready to be seasoned.Seasoning salt, olive oil and black pepper are used to season oven roasted green beans.

A Quick Toss With The Seasonings Before Oven Roasting

Preheat your oven to 375°F before starting on the green beans. It won’t take long at all to get the green beans ready, and you want that oven hot and ready to go!

Trim the stem ends off of the green beans (by cutting or snapping), and then place the beans in a large mixing bowl.

Add the olive oil, seasoning salt, and pepper, and toss them together until the beans are well coated on all sides.

Fresh green beans are tossed with olive oil, seasoning salt and pepper until coated.

Time For The Oven!

Spread the seasoned green beans out on a large baking sheet in a single layer. Place the baking sheet on the middle rack of the preheated oven.

Bake at 375°F. for about 15-20 minutes total, turning the beans over, halfway through the baking time.

Keep an eye on the beans as they bake. Larger beans may take a minute or two more to cook through. When I oven roast green beans, ours usually take about 15 minutes total, but your oven time may vary.

Oven roasted green beans are placed on baking sheet in a single layer for baking.Halfway through baking time, the oven roasted green beans are flipped to other side.

Serve The Oven Roasted Green Beans

When done, the green beans will look a little bit “wrinkly or blistered” on the outside and may have some lightly browned spots. That is wonderful! That’s how they should look once they’re fully roasted!

Remove oven roasted green beans, and transfer them to a serving bowl. Serve immediately, while hot! This is a perfect side dish for an endless amount of main dishes, and it’s truly is a simple recipe to prepare.

I’m pretty confident you will enjoy having this easy recipe conveniently stored in your “kitchen toolbag” for future use. Here’s to many more meals, accompanied by delicious oven roasted green beans!

Oven roasted green beans, are served hot in a white bowl, after baking is done.

I hope you enjoy making (and eating!) oven roasted green beans. They could not be any easier to make, and trust you and those you love will enjoy them as much as we do!

Thanks for stopping by- please come back again soon for more family-friendly recipes. Have a GREAT day!

Looking For More Veggie Side Dish Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Oven Roasted Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!

Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: oven roasted green beans
Servings: 4
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh green beans stem ends trimmed
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon seasoning salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 375°F.

  2. Trim stem end off of green beans (by cutting or snapping). Place beans in large bowl. Add olive oil, seasoning salt, and pepper; toss until beans are coated on all sides.

  3. Spread beans on large baking sheet in a single layer. Bake at 375°F. for 15-20 minutes total, flipping beans over, halfway through the baking time.

  4. When done, beans will look "wrinkly or blistered" on the outside and may have lightly browned spots. Transfer beans to serving bowl; serve immediately, Enjoy!

Nutrition Facts
Oven Roasted Green Beans
Amount Per Serving (1 (1/4 of total))
Calories 98 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 588mg26%
Potassium 243mg7%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 784IU16%
Vitamin C 14mg17%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!