Side Dishes

Roasted Vegetables

61

When I was a kids I loved green beans. Pretty much thought they were the best veggie ever created, second only to corn on the cob smothered in butter. Until Mama cooked up some green beans fresh out of the garden. They weren't salty or very soft and they were still kind of fuzzy. Ever since I have eaten very few green beans that didn't come from a can. In my effort to be a little more open minded about raw green beans, I decided to roast some up with carrots and mushrooms. They w

4
1/2 pound green beans, ends trimmed
1/2 pound mushrooms
1/2 pound baby carrots
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic
Combine all ingredients in a large bowl and mix well. Pour veggies onto a large baking sheet. Bake at 425 for 20 minutes, stirring half way through.
See the full directions on my site
Nutritions

Calories
85

Sodium
487mg
20% DV

Fat
6g
9% DV

Protein
1g
2% DV

Carbs
6g
2% DV

Fiber
2g
9% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV