Colorful Side Dishes Bring Pizzazz To Your Plate!

Mardi Gras Slaw:

This can be made with pre-bagged cole slaw mix if you choose.

1/3 cup canola mayonnaise1307p96-mardi-gras-slaw-l[1] m2
2 tablespoon cider vinegar
1 teaspoon mustard seeds
1/2teaspoon kosher salt
1/8 teaspoon ground red pepper
4 cups very thinly sliced red cabbage
1 cup very thinly sliced red cabbage
1/2 cup shredded carrot (1 medium)
3 thinly sliced green onions

Combine the first 5 ingredients in a large bowl, stirring with a whisk. Add remaining ingredients and toss to coat.

Serves 8 (serving about 1/2 cup)
Calories – 49, Fat-3.2g, carb-3.9g, Sodium-195mg

Balsamic-Rosemary Roasted Root Vegetablesroasted-vegetables-ct-1596996-l

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices $
  • 2 carrots, cut into 1/2-inch-thick slices $
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste

Preparation

  1. Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

Kris Wetherbee, MyRecipes 
JANUARY 2007

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