Ingredients Needed:

• brussels sprouts
• bacon
• lemon
• salt and pepper

How to make Roasted Brussels Sprouts with Lemon and Bacon:

The complete, printable recipe is at the end of this post.

1. Preheat oven to 400°F.
2. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes; drain.
3. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt and pepper; stir.
4. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes.
5. Transfer to bowl and serve.

Best Recipes for Brussels Sprouts:

• Shredded Parmesan Brussels Sprouts
• Honey Sriracha Brussels Sprouts
• Brussels Sprouts with Bacon and Apple
• Lemon Brussels Sprouts with Pancetta and Thyme
• Sheet Pan Balsamic Brussels Sprouts with Grapes and Shallots

Ingredients Needed:

• leeks
• unsalted butter
• garlic
• salt and white pepper
• fresh nutmeg
• Russet potatoes
• heavy whipping cream
• whole milk
• sharp white cheddar cheese

How to make Potato Leek Gratin:

The complete, printable recipe is at the end of this post.

1. Wash sliced leeks in a large bowl of cold water, swishing them around with your hands to loosen any grit. Lift leeks into a strainer to drain, and discard water.
2. Preheat the oven to 350°F., and generously butter a 2½ to 3 quart gratin or baking dish.
3. Melt butter in a large skillet over medium heat. Add leeks and garlic, then season with salt, white pepper, and nutmeg. Cover and cook, stirring occasionally, until very tender but not at all browned, about 15 minutes. Remove lid and cook for another 1 or 2 minutes to evaporate any moisture.
4. While leeks cook, peel potatoes and, using a mandoline or your sharpest knife, slice them into ⅛ inch thick rounds.
5. Spread half of the leeks in a baking dish. Arrange half the potato slices on top in an overlapping layer. Season with salt and pepper, then scatter half the cheese over the potatoes. Repeat with remaining leeks and potatoes.
6. Combine cream and milk in a small saucepan or microwaveable container and heat to just below a boil. Pour over potatoes. Scatter remaining cheese on top.

At our house, we love steamed broccoli and roasted broccoli, and we often eat broccoli salad too. But kids sometimes feel differently.

Here’s one way to get the kids to eat their broccoli… douse it with this yummy cheese sauce! And not just kids. I know plenty of adults who need a little something on top of their broccoli to make it more pleasant. The cheese sauce included in this recipe will make everyone want to eat their broccoli. I have another recipe for broccoli with cheddar cheese sauce that you might like to try as well.

Ingredients Needed:

• low fat milk
• onion
• garlic
• ground nutmeg
• all purpose flour
• Parmigiano- Reggiano cheese
• Jarlsberg (Swiss) cheese
• salt
• ground red pepper
• broccoli

How to make Two Cheese Sauce:

The complete, printable recipe is at the end of this post.

1. In a small saucepan, combine the milk, onion, garlic and nutmeg over medium-heat. Heat to 180°F. or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes.
2. Strain the milk mixture through a sieve into a bowl, reserving the milk. Discard the solids. Wipe the pan clean with paper towels; add the strained milk and flour to the pan, stirring with a whisk. Return the pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add the cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.

Here are a few more broccoli recipes you might like to try:

• Broccoli Slaw
• Chicken Broccoli Soup
• Broccoli Gratin
• Grilled Broccoli and Lemons
• Sauteed Broccoli with Carrots and Pecans

Roasted Beets

In my humble and honest opinion, roasting beets is the best way to eat them! They’re earthy and and smoky and tasty. They’re pretty good to eat all on their own, or you can add a dressing or some crumbled cheese and nuts to them. They happen to make a fabulous side dish for dinner.

🛒 Ingredients Needed:

• beets
• extra virgin olive oil
• kosher salt and sea salt
• freshly ground black pepper
• orange juice
• white balsamic vinegar
• freshly squeezed lemon juice
• chopped chives, for garnish (optional)

✏️ How to make Roasted Beets:

The full, printable recipe is at the end of this post. 

ROAST THE BEETS:

1. Position a rack in the center of the oven and heat the oven to 450°F.
2. Trim, peel, and cut the beets into 1-inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9×13-inch (or similar) baking dish. Toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer.
3. Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes.

DRESSING and FINISHING:

1. Meanwhile, in a small bowl, whisk the orange juice, vinegar, lemon juice, salt and pepper until the salt has dissolved.
2. While the beets are still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature to meld the flavors. Taste and add more salt, if necessary.

Favorite Beet Recipes:

• Easy Pickled Beets
• Beet and Goat Cheese Arugula Salad
• Honey Roasted Beets and Carrots
• French Lentil and Roasted Beet Salad
• Roasted Beet Salad with Blue Cheese

✏️ How to Make Slow Cooked Broccoli with Garlic and Pancetta:

*The complete, printable recipe is in the recipe card at the end of this post.

1. Heat the oil in a 12-inch skillet over medium-heat. Add the pancetta and cook until it’s translucent and just starting to render its fat, about 2 minutes. Add the broccoli, garlic, salt, and chile flakes; stir to combine.
2. Reduce the heat to medium low and cook uncovered, stirring every 5 to 10 minutes, until the broccoli is tender and slightly browned, about 45 minutes total. Taste and add more salt, if necessary. Let cool briefly and serve.

Lemon Broccolini

I often make broccoli for dinner, but broccolini is a whole lot better. I love the stalks that broccolini have, so you get much more to enjoy than just the fluffy green trees at the end. This recipe is easy, brightly flavored and delicious.

🛒 Ingredients Needed:

• broccolini
• butter
• lemon
• chicken broth
• crushed red pepper
• green onion
• kosher salt

✏️ How to make Lemon Broccolini:

*The complete, printable recipe is in the recipe card at the end of this post.

1. Bring a large pot of salted water to boil. Add the broccolini; cover and cook for 5 to 6 minutes, or until bright green and slightly tender.
2. In a large skillet, melt the butter. Add the lemon slices, and gently cook them over medium-high heat about 3 minutes per side (until the lemons are soft and slightly browned).
3. Return the drained broccolini to the pot. Add the broth and crushed red pepper; toss gently to coat. Transfer the broccolini mixture to a serving platter. Top with the lemons, green onions and salt.

✔️ Make Ahead Tips:

The only preparations I would consider for making ahead would be to trim the broccolini. Otherwise, this recipe is plenty easy enough to make and serve on the spot.

The Best Side Dish Recipes:

• Cauliflower with Capers
• Sauteed Peas with Basil and Bacon
• Parmesan Garlic Roasted Carrots
• Parmesan Zucchini Slices
• Fresh Corn with Prosciutto Basil Butter

Sheet Pan Balsamic Brussels Sprouts

Roasted vegetables are the absolute best. There is something about cooking veggies in the oven that turns them into caramelized pieces of nutty-flavored deliciousness. Brussels sprouts are no exception. Grapes and shallots are an excellent addition and pairing too.

This recipe comes from my good friend Gina Holmolka’s new cookbook: Skinnytaste Simple- Easy Healthy Recipes with 7 Ingredients or Fewer. Gina is the master of creating healthy recipes, and she is a New York Times bestseller. It’s amazing what she has accomplished! Her newest book is full of super easy recipes for all meals of the day. This is a great book for people who don’t like to cook with a long list of ingredients!

Here are a few recipes from the book that I can’t wait to make:

• Maple Pecan Cottage Cheese
• PB&J Smoothie Bowl
• Greek Goddess Dip
• Creamy Pastina Soup
• Cauliflower Cheddar Soup
• Instant Pot “Baked” Ziti with Spinach
• Sweet Potato Turkey Burgers
• Parmesan Pork Chops
• Air Fryer Crispy Salmon Nuggets
• Thyme Roasted Carrot Fries
• Frozen Peanut Butter Cups

➡️ Recipe Tips and Substitutions:

• This recipe is best when made and eaten in the same day.
• Substitute sweet onions for the shallots, if you’d like.
• Use fresh thyme sprigs in place of fresh rosemary, if you’d like.

✔️ What to serve with Sheet Pan Balsamic Brussels Sprouts:

This is a fabulous side dish to serve with roasted chicken, steak or salmon. It has so much flavor, so you don’t need a really fancy main dish to pair with it.

❤️ Why I Love This Recipe:

1. This is a really unique blend of ingredients for a brussels sprouts side dish. It works!
2. I love that this is a lighter side dish.
3. I’m so happy to have discovered roasted grapes. They’re delicious!

Favorite Brussels Sprouts recipes:

• Lemon Brussels Sprouts with Pancetta and Thyme
• Brussels Sprouts with Bacon and Hazelnuts
• Honey Sriracha Brussels Sprouts
• Glazed Brussels Sprouts
• Shredded Parmesan Brussels Sprouts