Get you excited about eating your greens this winter!
Salads may not ‘hit the spot’ on a cold winter’s night. Boiled broccoli and Brussel sprouts may be equally uninspiring.
That’s why we’ve created 5 easy, winter-inspired veggie sides that you’ll actually WANT to eat 🙂
- Cumin roasted carrots with tahini yoghurt
Pre-heat oven to 200C. Wash and trim one bunch of baby dutch carrots, or 3 large carrots, cut into batons (keep the peels on for fibre). Place on a baking tray and drizzle with 1-2tsp olive oil and 1tsp ground cumin – toss to coat. Bake for 20-30 minutes or until tender. Meanwhile, combine ¼ cup natural yogurt with 1tsp hulled tahini and juice of half a lemon. Add a pinch of salt and pepper to taste, and additional water to reach desired pouring consistency. Arrange carrots on a serving platter and spoon over the tahini yogurt. Sprinkle with coriander, spring onion and thinly sliced chilli. Optional – use a combination or carrot and zucchini batons.
Perfect served with: Eye fillet steak and salsa verde
- Mixed greens with roasted almonds and fetta
Heat a pan with 1-2 tsp olive oil. Add 1 handful of green beans, topped and tailed, 1 handful of broccolini, woody ends removed, and 1 handful of snow peas, topped and tailed. Add a pinch of salt and pepper, to taste. Saute for 5 minutes, or until vegetables are tender. Remove pan from the heat, and stir through 2tbs crushed roasted almonds, and a squeeze of lemon juice. Serve with 40g crumbled fetta.
Perfect served with: Roast chicken and sweet potato
- Roasted cauliflower with cinnamon, goji berries and pine nuts
Preheat oven to 200C. Blanch half a head of cauliflower florets in boiling water for 2-3 minutes. Drain well. Line an oven tray with baking paper and add the cauliflower, 2 tbs pine nuts, 2tsp cinnamon, and a pinch of salt and pepper to taste. Drizzle with 1tbs olive oil, toss to coat. Roast for 15-20 minutes, or until browned well and tender. Remove from the oven, and stir through 1tbs of goji berriess, 1 handful of parsley leaves, and an additional 1tsp olive oil (optional).
Perfect served with: Lamb cutlets and tabbouleh
- Pumpkin and butter bean mash
Steam 2-3 cups of diced butternut or jap pumpkin, skin removed, until very tender (approx 10 minutes). Place the cooked pumpkin in a pot and add 400g tin of butter beans, drained and rinsed. Mash with a potato masher or fork, adding a dash of water or milk if needed reach desired consistency. Season to taste. This mash is best when it’s left a bit chunky! Optional – add pumpkin and beans to a blender of food processor. You can also create this recipe using a combination of pumpkin, sweet potato, carrot and cauliflower + other kinds of beans.
Perfect served with: Kangaroo sausages and sauteed spinach
- Easy ratatouille
Heat 2tsp olive oil in a large pan over high heat. Add 1 thinly sliced red onion and 1 clove of crushed garlic, stir until onion starting to soften. Add 1/2 diced eggplant, 1/2 diced capsicum and 1/2 diced zucchini, then saute for 5-8 minutes, or until soft. Add 200g of crushed tomatoes with italian herbs and 1tbs tomato paste. Reduce heat to a simmer, cook for 15 minutes.
Perfect served with: Grilled barramundi and basmati rice