10 unusual side dishes, which can handle every

1. Broccoli with garlic

Ingredients

• 450 g of broccoli;
• 2-3 tablespoons of olive oil;
• 1 tablespoon rice vinegar;
• 6 garlic cloves;
• 1 teaspoon salt;
• red pepper - optional;
• lemon slices - for decoration.

preparation

Divide the broccoli into florets and cut into medium-sized pieces (coarse stems can be removed). In a food processor blend until thick olive oil, vinegar, garlic and salt thereof. You can add red pepper, if desired. Stir the mixture with broccoli and reload the pan, the laid parchment.

Bake dish in an oven preheated to 230 ° C, for 12-15 minutes. Serve cold or hot decorated slices of lemon.

2. Roasted potatoes with rosemary

Ingredients

• 900 g thin-skinned potatoes;
• 1 tablespoon olive oil;
• 1 tablespoon of dried rosemary (or 2 tablespoons minced fresh);
• 2 teaspoons of salt.

preparation

good wash potatoes and cut it into small pieces (to clean the tubers do not need). Put the potatoes in a bowl and mix with the remaining ingredients. Make sure that all pieces are coated with oil. Put them on a baking sheet, the laid foil.

Bake in a preheated 220 ° C 45-50 minutes, stirring every 15 minutes. Serve hot.

3. glazed carrots

Ingredients

• 900 g of carrots;
• 60 g butter;
• salt, pepper - to taste;
• 1 cup orange juice;
• 2 tablespoons of sugar or honey;
• fresh thyme - for decoration.

preparation

Cut carrot cubes length of about 5 cm. A large frying pan, melt the butter. When it warms up, send to carrots. Season with salt and pepper and cook over medium heat, stirring constantly, until then, until the carrots will not start to soften. The process takes 5-8 minutes.

Enter juice and sugar or honey. Continue to cook for about 15 more minutes, until the liquid turns into a glaze. From time to time stir the dish.

At the end, try carrots. If needed, add more salt and pepper. Garnish Serve hot, garnished with fresh thyme.

4. Couscous with almonds

Ingredients

• 2 tablespoons olive oil;
• 4 garlic cloves;
• ⅔ cup chopped almonds;
• 1 teaspoon paprika;
• 2¼ cups of water;
• 2 cups couscous;
• ¾ teaspoon salt;
• ⅔ cup chopped parsley leaves.

preparation

In a large saucepan, heat the olive oil. Fry in it the garlic and almonds until then, until garlic is fragrant and lightly browned nuts. Add the paprika and cook for about another 10 seconds.

Following pour into water pan, bring the mixture to reflux, immediately pour into it cuscus, Salt and mix. Cover the pan with a lid and leave for 5 minutes, then open the couscous and whisk with a fork. Stir the dish with chopped parsley and serve.

5. Spinach with lemon and ginger

Ingredients

• 2 tablespoons olive oil;
• 1 tablespoon grated ginger with a slide;
• 680 g of spinach;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper;
• 2 tablespoons freshly squeezed lemon juice.

preparation

In a large skillet, heat the oil. Add ginger and cook over medium heat for about 30 seconds, stirring constantly. Divide the spinach 2-3 party and in turn enter into a saucepan. Salt and pepper. Cook, stirring, for 3-4 minutes, then remove the dish from the heat and mix with lemon juice.

6. Casserole of potatoes, onions and cheese

Ingredients

• 220 g courgettes;
• 450 g of potato;
• 3 tablespoons olive oil;
• 110 g of goat cheese;
• salt, ground black pepper - to taste;
• ¼ cup of milk;
• 30-35 g of grated parmesan;
• 1 tablespoon chopped basil or thyme leaves.

preparation

Wash the zucchini and potatoes and cut them into very thin slices. Mix the vegetables with olive oil and divide into three parts.

Evenly spread one part in the prepared baking dish. Season with salt and pepper and sprinkle on top of slices of goat cheese. Likewise lay out the remaining layers.

Then pour milk pudding, sprinkle grated Parmesan and cook in the oven at 200 ° C for 15 minutes. Before serving, garnish with basil or thyme.

7. Brussels sprouts with sage and walnuts

Ingredients

• 90 g butter;
• 6 large sage leaves;
• salt - to taste;
• 40-45 g of walnut;
• 1 medium onion;
• 680 g of Brussels sprouts;
• ¼ cup water (can substitute chicken or vegetable broth);
• 2 teaspoons sherry or vinegar.

preparation

In a small pan, heat to 60 g of oil. Once the foam disappears, add the sage leaves and fry them for two minutes, stir once. Put the sage on paper towels, sprinkle with a pinch of salt and leave.

On the same pan over low heat fry the chopped nuts. Prepare them for three minutes, then turn off the heat and remove to the side.

In a large skillet or sauté pan, heat the remaining butter. Fry on it diced onion (about 10 minutes on medium heat). Add thinly sliced ​​brussels sprouts, stir, pour water or broth and cook under the lid. After 10 minutes, remove the lid, increase the heat and evaporate the water. At the end, add vinegar or sherry.

Put the dish in a bowl and mix it with sage and nuts. Serve hot.

8. Cauliflower puree with sour cream

Ingredients

• 1 head cauliflower (weighing approximately 500-700 g);
• ¼ cup chicken broth;
• 2 large cloves of garlic;
• 25 g of grated parmesan;
• salt, pepper - to taste;
• 2 tablespoons sour cream.

preparation

Divide the cauliflower into florets and remove the stem. Together with the broth and peeled garlic, place it in a bowl and cook in the microwave, covered for 10-12 minutes.

Put the cabbage and garlic in a food processor or blender. There also send the cheese, salt, pepper and grind everything until smooth. It takes about a minute. Add the sour cream sauce, serve warm.

9. Mushrooms with wine and thyme

Ingredients

• 2 tablespoons of vegetable oil and odorless;
• 230 g mushrooms;
• salt and freshly ground black pepper - to taste.
• 1 small shallot;
• 50 ml of white wine;
• 1 small clove of garlic;
• 2 teaspoons fresh thyme leaves;
• sour cream, toast (feed) - on request.

preparation

In a skillet, heat the oil, add the mushrooms and shake the pan so that they are uniformly distributed over the surface. Cook them on high heat for about a minute, then shake the pan again to turn mushrooms.

Add salt, pepper, chopped onion and stir quickly. After 30 seconds, pour the wine, add the garlic and a teaspoon of thyme. Cook until the liquid has evaporated.

Serve decorated residues thyme, sour cream and toast or as a side dish to main courses.

10. Risotto with corn

Ingredients

• olive oil - for frying;
• 3 medium ear of corn;
• 6 cups vegetable or chicken broth;
• 1 large leek;
• 195 g of rice arborio;
• 50 ml of dry vermouth;
• 60 g butter;
• 50 g of grated parmesan;
• salt, ground black pepper - to taste.

preparation

Boil corn broth and using a spoon or blade remove seeds. Remove the side.

The bottom of a large pan with a thick bottom brush with olive oil and heat it over medium heat. Add the chopped white and light green parts of leeks, a pinch of salt and cook for about five minutes. Then enter the rice and cook it another two minutes. Pour vermouth and cook, stirring, until the liquid evaporation.

Then start adding small portions of rice in the broth in which the cooked corn. All input is not necessary at once: mix risotto, Pour the liquid and wait for the rice absorbs it. Prepare dish about half way to the state al dente. At the end, add the butter, cheese, corn, salt and pepper. Serve warm.

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You choose a side dish? It remains to determine the main course. Awesome ideas you find here.