Gluten-Free Side Dishes: Three Quick and Tasty Recipes
August 13, 2014 | Published by Adrenal Fatigue Team
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
- Bring a pot with water (enough to cover green beans) to a boil. Add green beans, and let them boil for 4-5 minutes.
- Drain green beans and place aside in an ice bath.
- Put a large skillet over medium heat. Melt butter with the olive oil, and add the garlic. Cook garlic until lightly brown, stirring often.
- Add the green beans, with any salt and pepper. Cook for 3-5 minutes, or until tender. Stir the beans every so often.
- 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
- Preheat oven to 400* F (205* C).
- Add Brussels sprouts, olive oil, salt and pepper to a large plastic bag or mixing bowl, and gently mix together.
- 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.
- 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
- Preheat oven to 350* F (180* C).
- 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.
- Drizzle with oil and bake for about 15 minutes, or until tomatoes are tender.
Image Credit: Flickr user Jing
Categorised in: Nutrition