Quick & Easy Side Dish Recipes

Don’t miss these 3 Easy Side Dish Recipes – The Sesame Soy Green Beans are to die for!

In November and December, it seems everyone is talking Turkey.  But, in my house, we’re talking veggies.  Although I enjoy our annual smoked turkey like the rest of you, I get excited (like really nerdy-foodie-excited) about the side dishes.

Over the years, my cooking habits have changed.  I’ve pulled back on sauces and seasonings, complicated recipes and lots of ingredients.  When you start with the right base (a great fresh veggie), you don’t need much to make it amazing.

I’ve recently discovered the new I Can’t Believe It’s Not Butter spread, and now incorporate it into many of my seasonal side dish recipes.  It’s lower in calories and saturated fat than butter, it’s made from real and simple ingredients you recognize and even more importantly- can pronounce, and is made from non-GMO sourced ingredients.   The new I Can’t Believe It’s Not Butter can hold up to baking and sauteing, but is also great for spreading and topping!

Here are some of the must-make recipes to try.

Sesame Soy Green Beans – Y’all, this is my new favorite side dish.  It’s addictive in a way you never thought green beans could be.  In my family, we eat these with our fingers as a snack, or make a double-batch just in case my hungry boys need seconds or thirds with their dinners.  Who would’ve thunk GREEN BEANS would be the star of your meal?

Sesame Soy Green Beans

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Print

Ingredients

• 1 1/2 pounds Green Beans, trimmed
• 2 tablespoons I Can't Believe It's Not Butter
• 2 tablespoons Olive Oi
• 1 1/2 tablespoons Soy Sauce
• Larch pinch of Sesame Seeds

Instructions

1. In a large skillet with a lid, melt I Can't Believe It's Not Butter and heat olive oil over medium heat. Add in green beans and cover the skillet partially. Cook approximately 25 minutes, stirring occasionally. Don't stir too often, as you won't get the crunchy brown spots! Remove from heat and serve immediately.

Herbed Sweet Potato Mash – The two things I love about this recipe: 1) Baking the potatoes in the oven means no peeling and makes it easy to scoop out the flesh.  2) You can mix and match your favorite herbs!

Herbed Sweet Potato Mash

Yield: 4-6[url:1][img:1][/url]

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Print

Ingredients

• 4 medium to large Sweet Potatoes
• 2 tablespoons I Can't Believe It's Not Butter
• 2 tablespoons Rosemary
• 1 cup of Half & Half (or whole milk)
• Salt & Pepper to taste

Instructions

1. Bake sweet potatoes at 400 degrees for 45 minutes, or until soft all of the way through. Allow to cool enough to handle, the scoop the flesh out of the skins into a large bowl.
2. Meanwhile, melt the I Can't Believe It's Not Butter in a small skillet over medium heat with the rosemary. Allow to bubble until fragrant, then pour into the bowl with the potatoes. Add half & half and salt and pepper and mash!

Balsamic Butter & Parmesan Asparagus – I love these as a stand alone side dish, but it’s great if you chop of the asparagus and toss it in a salad with sliced steak. Yum!

Balsamic Butter and Parmesan Asparagus

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Print

Ingredients

• 1 pound of Asparagus
• 2 tablespoons of I Can't Believe It's Not Butter
• 2 tablespoons of Balsamic Vinegar
• 1/4 cup of grated Parmesan
• Salt and Pepper

Instructions

1. Over medium heat, melt I Can't Believe It's Not Butter. Add asparagus and saute until bright green and tender. Add the Balsamic Vinegar, salt and pepper. Hold back your nose! Vinegar is pungent when it hits the heat. Cook off most of the vinegar, then plate and top with Parmesan!

Have you tried the new I Can’t Believe It’s Not Butter? Give it a go, and be sure to share what you think: http://clvr.li/thenewICB

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.