Kanwal’s Healthy Corner: The Wonderful World of Sides
by Kanwal Ullah
I feel side dishes can be highly overlooked. Sure, they are not the star of the meal but they do deserve some recognition! If it were not for the sides, then how would you have a complete, nutritious meal? Today, I’d like to pay tribute to a few of my favorite. I hope you try these quick, healthy recipes out! They will certainly lively up any meal!
Garlic Balsamic Glazed String Beans
Ingredients:
- One pound string beans
- 1 tablespoon of garlic powder
- 1/2 cup of balsamic vinegar
- Salt to taste
Preparation:
Place the string beans in a sauté pan. Place the pan on medium heat and add the vinegar, garlic powder and salt. Cook the string beans for five minutes, constantly tossing them. Turn heat off, and plate string beans. Drizzle with remaining liquid in pan. Enjoy!
Green Bean, Corn and Tomato Salad
Ingredients:
- 1/2TB. of extra virgin olive oil
- 1lb. of fresh green beans, cleaned and chopped into thirds
- 2 cloves of garlic, thinly sliced
- 1/2 pint of grape or cherry tomatoes
- 1/2c. of corn, fresh, frozen or from a can
- 1tsp. of salt
- 1TB. of freshly ground black pepper
Preparation:
In a hot sauté pan, add the olive oil. Turn the heat up to high and add the green beans. Stir every minute until the green beans have charred a little. Add the garlic. Add the tomatoes. Allow the tomatoes to char,
stirring occasionally. Add the corn, salt and pepper. Stir for 30 seconds and plate.
Honey Glazed Brussels Sprouts
Ingredients:
- 2 containers of brussels sprouts, halved
- 1TB. of olive oil
- Salt/pepper
- 1/4c. of balsamic vinegar
- 1TB. of honey
Preparation:
Toss the brussels sprouts with the olive oil, salt and pepper. Roast in the oven for 20 minutes at 425 degrees. In the meantime, add the vinegar and honey in a small pot and place on medium heat, allowing this to reduce a little, just to thicken. Once the brussels sprouts are roasted, toss with the balsamic honey dressing.
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