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Gluten-Free Side Dishes: Three Quick and Tasty Recipes


August 13, 2014 | Published by

roasted brussel sprouts by Flickr user Jing

Green Beans with Garlic Butter Sauce

Green beans contain a wide range of vitamins and minerals, and this dish is a tasty change-up from steamed or boiled green beans. If you want, you can substitute spinach or watercress for the green beans.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4-5 cloves of fresh garlic, peeled and sliced
  • 1 pound green beans, washed and with ends removed
  • 1/4 cup grated Parmesan cheese (optional)
  • salt and pepper to taste, if desired


  1. Bring a pot with water (enough to cover green beans) to a boil. Add green beans, and let them boil for 4-5 minutes.
  2. Drain green beans and place aside in an ice bath.
  3. Put a large skillet over medium heat. Melt butter with the olive oil, and add the garlic. Cook garlic until lightly brown, stirring often.
  4. Add the green beans, with any salt and pepper. Cook for 3-5 minutes, or until tender. Stir the beans every so often.
  5. Remove from heat, plate and sprinkle with Parmesan cheese, if desired.

Roasted Brussels Sprouts

Brussels sprouts are a nutrient-dense vegetable, but many people, not just children, can’t get over the taste. Roasting these miniature cabbages is a great way to make them more palatable.


  • 1 and 1/2 pounds of Brussels sprouts, ends trimmed and yellow outer leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon sea, Celtic or Himalayan salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 400* F (205* C).
  2. Add Brussels sprouts, olive oil, salt and pepper to a large plastic bag or mixing bowl, and gently mix together.
  3. Spread Brussels sprouts onto a baking sheet, large enough to prevent crowding. Roast for 30-46 minutes, shaking the pan every 7 minutes or so for even browning. Lower the heat if necessary.
  4. When done, Brussels sprouts will be dark brown and crispy on the outside and tender on the inside.

Baked Parmesan Tomatoes

This is a simple, blissful dish that can be eaten on its own or as an accompaniment, like between slices of your favorite gluten-free bread. Enjoy these for breakfast, lunch or dinner, hot or cold. You can add just about any fresh herb as a topping, like oregano, basil or rosemary.


  • 4 (or as many as you like) medium-sized tomatoes, sliced horizontally in halves.
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • salt and pepper to season
  • 4 teaspoons extra virgin olive oil


  1. Preheat oven to 350* F (180* C).
  2. Place tomatoes cut side up on a baking sheet. Top with Parmesan, oregano (and/or any other herb you wish to use), salt and pepper.
  3. Drizzle with oil and bake for about 15 minutes, or until tomatoes are tender.

Image Credit: Flickr user Jing

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