This might be the easiest side dish you'll make this month. It takes just 10ish minutes and 6 ingredients (half of which are toppings)! The mayonnaise gives the green beans a rich creaminess without leaving behind any mayo taste or heaviness, while the miso adds a salty, nutty quality. Topped off with some spicy chili paste, sesame seeds, and a drizzle of olive oil, these beans will go great alongside any asian dish or accompanying a simple meat like steak or roast chicken.
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What's with the childhood stereotype that brussels sprouts are icky? I've never understood that. I don't think my mom even made brussels sprouts for us, but it is inherently ingrained into children that brussels sprouts are gross.
However, if you've tasted brussels sprouts roasted at a high heat, well seasoned, slightly charred and crispy on the outside, and perfectly soft on the inside then you know how good they can be. This recipe combines the perfect roast with a Vietnamese inspired spicy-sweet sauce, giving these veggies a little kick and pizzaz.
This recipe incorporates the pearls of winter ingredients: brussels sprouts, pomegranates, and pistachios, all mixed into comforting and hearty wild rice. It makes sense as a side dish, but we definitely ate it for dinner without reservation.
This summery salad is so easy and delicious (and cheap!). It can be eaten as a side, but we ate it as our main dish one warm summer evening. It's the kind of dish you make when you can't bear the thought of heating up your kitchen with the stove or oven.