Sometimes, I like to pretend that if I make a delicious vegetable side dish, my kids will eat it all without a fuss. Well, at least they tried these:
Asher-safe Broccoli Slaw (see here for the original version)
Bag of pre-cut Broccoli Slaw
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil1
1/2 teaspoons sweet chili sauce
a sprinkling of craisins and/or toasted sunflower seeds (optional)
Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
Roasted Green Beans with Red Onion (see here for the original version)
1 pound green beans, trimmed
3 tablespoons olive oil
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
1 tablespoon finely chopped lemon zest
1 tablespoon chopped fresh parsley leaves
Preheat oven to 425 degrees F.
Toss the green beans in a large baking dish with the oil and onion and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the zest and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the mixture.