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Italian Vegetable Side Dishes
Brussels Sprouts and Butternut Squash

(Serves 8 to 10)

Ingredients:

1 large butternut squash (about 2 pounds)
2 pounds Brussels sprouts
1/2 cup olive oil
Salt and pepper
1 cup pomegranate seeds

Directions

Preheat the oven to 400 degrees F.

Cut off the top and bottom of the squash and remove the skin.
Cut the squash in half lengthwise; remove and discard the seeds.
Cut the squash into 1-inch cubes.
Divide the cubes evenly between two baking sheets.

Trim the Brussels sprouts and cut them in half.
Divide them evenly between the two baking sheets with the squash.
Drizzle the vegetables with olive oil; use your hands to coat the vegetables well with the oil.  Season with salt and pepper.  Roast for 30 to 35 minutes, or until tender and brown.  Transfer the vegetables to a serving dish.
Sprinkle the pomegranate seeds over the top, gently toss and serve.
Sautéed Portabello Mushrooms and Spinach

(Serves 4)

Ingredients:

5 large portabellos, cut into 1/2-inch thick slices
10-12 ounces fresh spinach
2 large garlic cloves, minced
Red pepper flakes
butter, divided
olive oil, divided
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese

Directions:

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil.
Add the garlic and sauté for 1 minute.  Add the spinach and season with salt and pepper.  Sauté the spinach until it completely wilts, about 2-3 minutes.
Transfer the spinach to a serving bowl.

Add the remaining butter and oil to the skillet.  Add the mushrooms and red pepper flakes to the skillet.  Sauté until the mushrooms are golden brown; season with salt and pepper.  Return the spinach to the skillet and add the chicken broth.  Cook until the broth evaporates.  Sprinkle with the Parmesan cheese, stir to combine and serve.
Roasted Lemon and Parmesan Cauliflower

(Serves 4)

Ingredients:

2 lemons
1 large head cauliflower, cut into bite-size florets
2 tablespoons olive oil
Salt and pepper
1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 450 degrees F.
Coat a large baking sheet with cooking spray.

With a paring knife, remove the peel and white pith from the lemons and discard.  Working over bowl, cut between the membranes to release the lemon segments.  Squeeze the remaining membranes to release the juice and discard the membranes.  Check the lemon segments to remove any seeds.  Add the cauliflowers florets and olive oil to the bowl.  With your hands, gently toss to coat the cauliflower with the olive oil and lemon juice.

Spread the mixture in an even layer on the baking sheet.  Season with salt and pepper.  Roast until the cauliflower is starting to brown, stirring once halfway through, about 20-25 minutes.  Remove from the oven and sprinkle the Parmesan cheese over the cauliflower.  Transfer to a serving bowl.
Acorn Squash with Creamy Parmesan Cheese

(Serves 4)

Ingredients:

2 acorn squash (about 1 pound each)
Salt and pepper
1/2 cup heavy cream
8 sprigs of fresh thyme
1/2 cup grated Parmesan cheese

Directions:

Cut the acorn squash in half lengthwise; remove and discard the seeds.
Trim a slice off the rounded side of the squash so that they will sit flat on a baking sheet.

Preheat the oven to 375 degrees F.
Place the squash halves cut side up on a baking sheet; season with salt and pepper.  Divide the cream and thyme sprigs evenly among the halves.

Bake until the squash is tender when pierced with the tip of a knife, about 35 to 40 minutes.  Sprinkle each half with some of the Parmesan, return to the oven and bake until the cheese is melted and golden, 10-12 minutes more.
Caramelized Broccoli with Garlic

(Serves 6)

In this recipe, you don't discard the broccoli stalks.  When trimmed, peeled and braised they are as tender and delicious as the florets.

Ingredients:

1 head of broccoli
3 tablespoons olive oil, divided
1/2 cup water
3 garlic cloves, thinly sliced
Salt and pepper

Directions:

Cut about 1-inch off the ends of the broccoli stalks.  Remove any attached leaves.  Use a vegetable peeler or paring knife to peel the outer layer of the stalks.  Cut the stalks lengthwise through the florets and stalks.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat,
Add the broccoli, cut side down and cook until deep caramelized brown on the bottom, about 5-6 minutes.  Add the water to the skillet, cover and cook until the water is almost evaporated, about 7 minutes.  Add the remaining tablespoon of oil and the garlic.  Cook uncovered for another 2 minutes to tenderize the garlic.  Season with salt and pepper and serve.
RECIPES
Brussels Sprouts with Butternut Squash
Sauteed Portabello Mushrooms and Spinach

Roasted Lemon and Parmesan Cauliflower
Acorn Squash with Creamy Parmesan Cheese
Caramelized Broccoli with Garlic
Brussels Sprouts with Butternut Squash
Brussels Sprouts with Butternut Squash
This is a nice selection of recipes for fall and winter vegetables.
Vegetable Side Dishes
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