Carrots are the perfect go-to side dish. These roasted carrots are the perfect addition to family meal or special holiday. They’ve got a little kick to them thanks to the sriracha in the glaze. Top with sesame seeds and fresh cilantro and serve them whole for a beautiful presentation.
If you’re looking for a simple, seasonal side dish look no further than this sheet pan curried cauliflower. Roasted vegetables are a staple side dish – especially this time of year. While you’re busy roasting root vegetables, broccoli, or Brussels sprouts this fall, make a little room on your baking sheet for cauliflower florets. This hearty vegetable roasts to perfection in the Hamilton Beach® Easy Reach Toaster Oven for a simple side you can serve with fall dinners or holiday meals.
In a large bowl, mix olive oil, garlic, salt, curry powder, and black pepper. Add cauliflower florets and onion and toss until fully coated in the seasoning.
When the cauliflower is perfectly roasted, remove from the oven and stir in golden raisins and pumpkin seeds. We used raw pumpkin seeds, but if you have any roasted pumpkin seeds leftover from your annual pumpkin carving, throw them in for added texture and crunch.
Top this generously spiced side with a sprinkle of fresh cilantro and serve. The curry powder adds a beautiful yellow hue to the cauliflower while the cilantro adds a pop of bright color and freshness to the roasted dish. The sweetness from the onion and golden raisins make this a sweet and savory side you’ll want to serve all season long.
Looking for a simple vegetarian side dish or snack? Let me introduce you to baked asparagus fries. These “fries” are baked in the Easy Reach Toaster Oven and couldn’t be easier to make.
First, make a 2-for-1 spread that helps breadcrumbs stick to the asparagus before baking and works as an easy dip for the fries (any leftover spread would be delicious on salmon, burgers, or your favourite sandwich). You only have to dirty one bowl – score.
Mix mayonnaise, parmesan cheese, parsley, Italian seasoning, salt, and pepper. Then brush asparagus with the mayonnaise mixture and roll in breadcrumbs (we used panko because they brown beautifully and add a nice crunch) until fully coated. The Test Kitchen found that thick asparagus work best with this recipe, so steer clear of the pencil-thin stalks you can sometimes find at the grocery store.
Place the asparagus on a baking pan and bake at 425 degrees for 12 to 14 minutes until golden brown. Finish with a squeeze of lemon and you’re ready to dip and dunk.
Whether you need a hand-held vegetarian appetizer for game day, the perfect addition to brunch, or a side dish to serve alongside fish or chicken during the week, baked asparagus fries fit the bill.
I think we can all agree that cheese plus potatoes equals deliciousness. Whether you’re enjoying potatoes au gratin or a piled-high plate of poutine, having a little cheese with your potatoes is always a good idea.
The holidays are no exception. If you want another potato-centric side for your Turkey Day spread, plug in your Hamilton Beach slow cooker and make cheesy scalloped potatoes.
Add flour to the slow cooker crock then gradually whisk in milk, chicken broth, salt and ground white pepper. Stir in sliced potatoes. We sliced our potatoes in seconds using the Hamilton Beach® Stack & Snap Food Processor.
This appliance stays on my countertop (and gets a workout) during the holiday season. Whether I’m whipping up a quick dip or chopping carrots, celery, and onions for a hearty winter soup, it’s nice to know I don’t have to spend time manually slicing and dicing.
After the ingredients are mixed together, cover the slow cooker and cook on HIGH For 3 to 4 hours or on LOW for 6 to 7 hours.
When the potatoes are finished cooking, switch the slow cooker to WARM. Then stir in gruyere, cheddar, and parmesan cheeses. Pro tip: use your food processor’s shredding disc to shred the cheese as well.
For the finishing touch, broil a mixture of Panko breadcrumbs and butter for 2 to 3 minutes until they turn golden brown. Sprinkle your cheesy potatoes with the breadcrumbs and a little bit of fresh rosemary and serve.
This dish is prime time comfort food. Whether it makes it’s way to your Holiday table or you serve it alongside pot roast for a classic meat & potatoes meal, slow cooker cheesy scalloped potatoes is a wintertime side you’ll make over and over again.
Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt and white pepper.
Stir in sliced potatoes.
Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
Turn slow cooker to WARM. Remove cover; stir in shredded Gruyere, 1 cup shredded cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup shredded cheddar over top.
Meanwhile, heat broiler on HIGH.
Line a baking sheet with aluminum foil. In a small bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown.
Sprinkle over scalloped potatoes and serve immediately.
Now that the holiday season has come to an end most of us are looking to lighten things up a bit – both physically and in the kitchen.
After months of cookies and pies, parties, and family feasts, I’m looking forward to getting out my juicer and eating (even if it’s just a little) healthier.
You have probably seen cauliflower rice on Pinterest, restaurant menus, or even pre-packaged at the grocery store. While it may seem intimidating, it’s actually extremely simple to make. With the help of the Hamilton Beach® Professional 14-Cup Dicing Food Processor, we “riced” a head of cauliflower and turned it into a delicious, refreshing side dish to help jumpstart our healthy eating in 2017.
Break or cut a head of cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with a chopping/mixing blade. Pulse until it’s finely chopped or “riced.” The colour, texture, and size mimics white rice – hence the name cauliflower rice. Cauliflower rice can be used in a variety of recipes, from stir fry to pizza (it makes a great low-carb crust). While working on the recipe, the Test Kitchen realized it not only mimics rice, but also couscous.
Use this light, fluffy “rice” to make a couscous-like salad to serve as a side in the New Year. After cooking the cauliflower rice on the stove top, add toasted walnuts, feta, and golden raisins. Finish the dish with a zesty lemon dressing. The result is so close to couscous you really may not be able to tell the difference.
This Mediterranean-style cauliflower rice is low-carb and packed with flavour. Take it as a healthy lunch or serve it alongside baked fish for a waistline-friendly dinner. Trust us, you’ll be too busy enjoying this refreshing salad to care whether it’s rice, couscous, or cauliflower.
Break or cut the cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with the chopping/mixing blade. Pulse until the cauliflower is finely chopped and resembles couscous. Transfer to a large bowl. Repeat for the second batch of cauliflower.
Add 3 tablespoons olive oil to a large skillet over medium-high heat. When oil is shimmering, add cauliflower, 1/2 teaspoon salt and 1/2 teaspoon cumin to the pan. Cook until cauliflower is tender, 7-8 minutes, stirring frequently.
Transfer cauliflower rice to a bowl to cool. Add walnuts to skillet and return to the heat. Toast walnuts until fragrant and starting to brown, 3-5 minutes.
Add walnuts to cauliflower rice, along with raisins, feta cheese and parsley.
In a large measuring cup, whisk together the lemon juice,remaining salt and cumin, minced garlic, black pepper and remaining olive oil.
Drizzle lemon dressing over cauliflower rice mixture and toss all ingredients to combine.