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Tag: sides

  • Roasted Green Beans in Champagne Vinaigrette

    Roasted Green Beans in Champagne Vinaigrette

    How to Make Roasted Green Beans in Champagne Vinaigrette

    Impress guests by whipping up this simple yet elegant side dish to go with any chicken, fish or beef entree. This vegetable side is perfect to pair with a fancy Surf and Turf meal.


    15 min prep time


    25 min cook time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. In a large bowl, toss the green beans with 1 Tsp. olive oil, salt, pepper and garlic. Pour onto prepared baking sheet and roast for 25 minutes or until cooked through and starting to brown.
    3. While green beans are cooking, whisk together 1 Tbsp. olive oil, champagne vinegar, Dijon mustard, sugar substitute and crushed red pepper flakes. Set aside.
    4. When green beans are done roasting drizzle with champagne vinaigrette and toss to coat.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Low Carb
    Low Sodium
    Gluten-Free
    Foodie
    Vegetarian
    Sides
    Quick & Easy
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    nonstick cooking spray
    1

    fresh green beans (trimmed)
    1 1/2 lbs

    olive oil (divided use)
    1 tbsp plus 1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    garlic (minced)
    1 tbsp

    champagne vinegar
    2 tbsp

    Dijon Mustard
    1 tsp

    sugar substitute
    1 tsp

    crushed red pepper flakes
    1/4 tsp

  • Roasted Greek Eggplant with Feta

    Roasted Greek Eggplant with Feta

    How to Make Roasted Greek Eggplant with Feta

    Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as entrées. If you’re looking for a side dish that’ll impress, this roasted eggplant recipe is it. The finishing touches of fresh herbs, feta, and lemon zest make this side more like the star of the plate.


    12 min prep time


    30 min cook time


    4servings


    2 wedges

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper–lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture.
    2. Roast the eggplant wedges until fully cooked, about 30 minutes.
    3. Transfer to a platter, sprinkle with the parsley, mint, feta, and lemon zest, and serve.
    Veggie Rich
    Mediterranean
    Foodie
    Holidays & Entertaining
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      2 wedges


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        7g

    • Protein
      3g

    • Potassium
      520mg
      11%

    Ingredients

    marinara sauce
    3 tbsp

    Juice and zest of 1/2 small lemon (divided)
    1

    Extra Virgin Olive Oil
    1 tbsp

    large clove garlic (minced)
    1 clove

    sea salt
    1/4 tsp

    ground cinnamon (ground)
    1/4 tsp

    small eggplants (each quartered lengthwise, stems removed)
    2

    fresh parsley
    3 tbsp

    chopped fresh mint OR 1 teaspoon chopped fresh oregano
    1 tbsp

    feta cheese (finely crumbled)
    3 tbsp

  • Roasted Fall Vegetables

    Roasted Fall Vegetables

    How to Make Roasted Fall Vegetables

    So easy—just three steps from start to finish. Roasting wakes up the sweetest flavors in these veggies.


    10 min prep time


    25 min cook time


    11servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Spray a baking sheet with the cooking spray.
    2. In a large bowl, mix together all ingredients. Pour the vegetables onto the prepared baking sheet.
    3. Bake on the lower oven rack for 25 minutes.
    Veggie Rich
    Low Carb
    Low Sodium
    Holidays & Entertaining
    Quick & Easy
    Sides
    Vegetarian
    Gluten-Free
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    Nutrition facts

    11 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      290mg
      6%

    Ingredients

    nonstick cooking spray
    1

    cauliflower (cut into small florets)
    1 head (about 1 lb)

    fresh Brussels sprouts (trimmed and cut in half)
    1 lbs

    baby carrots
    2 cup

    olive oil
    3 tbsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

  • Roasted Cauliflower, Onions, And Sweet Potatoes

    Roasted Cauliflower, Onions, And Sweet Potatoes

    How to Make Roasted Cauliflower, Onions, And Sweet Potatoes


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F.
    2. Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10–11 minutes or until potatoes are tender. Remove from oven.
    3. Sprinkle evenly with the salt and nutmeg. Wrap the vegetables in the foil and seal the edges. Let stand 10 minutes to absorb flavors and allow the natural juices to be released slightly.
    Veggie Rich
    Vegetarian
    Sides
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g

    • Protein
      3g

    • Potassium
      420mg
      9%

    Ingredients

    fresh cauliflower florets (cut into 1-inch pieces)
    3 cup

    sweet potato (peeled and cut into 3/4-inch cubes)
    6 oz

    medium onion (cut in 8 wedges)
    1

    canola oil
    1 tbsp

    salt
    1/2 tsp

    ground nutmeg
    1/4 tsp

  • Roasted Cauliflower

    Roasted Cauliflower

    How to Make Roasted Cauliflower

    Not a big veggie fan? Try roasting your vegetables. Roasting vegetables is one of the easiest and tastiest ways to prepare them.


    10 min prep time


    20 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.
    2. In a small bowl, mix together the cauliflower, olive oil, black pepper and salt. Pour the mixture onto baking sheet.
    3. Bake for 15-20 minutes, until the cauliflower tips are slightly brown and tender.
    Veggie Rich
    Low Carb
    Low Sodium
    Quick & Easy
    Sides
    Vegetarian
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      420mg
      9%

    Ingredients

    nonstick cooking spray
    1

    large cauliflower head (cut into small florets)
    1

    olive oil
    2 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

  • Roasted Beet, Apple and Queso Fresco Salad

    Roasted Beet, Apple and Queso Fresco Salad

    How to Make Roasted Beet, Apple and Queso Fresco Salad

    A delicious salad that lets you include some fall produce like beets.


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F.
    2. Rub canola oil on beets, making sure to cover the whole surface. Pierce a few holes in beets so heat can circulate and speed up the cooking process. Place beets in a small baking dish and cover tightly with foil. Roast beets for 1 hour 10 minutes, until you can easily pierce the flesh of the beet with a fork. Remove from oven and place beets directly into a bowl with ice water. This will cool down the beets rapidly, stop the cooking process, and make removing the skins that much easier. When beets are cooled, peel off skins with a paper towel. Put beets into 1/2-inch cubes and set aside.
    3. Add avocado oil, lime juice, salt, and black pepper to a bowl and whisk briskly for 30 seconds to create your dressing. Set aside.
    4. In a separate bowl, add apples, 2 cups beet cubes, cilantro, queso fresco, and onions, and toss gently. Add dressing and toss once more. Now it’s ready to serve. Enjoy!
    Veggie Rich
    Lunch
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        13g

    • Protein
      3g

    • Potassium
      350mg
      7%

    Ingredients

    lime juice (freshly squeezed)
    1 tbsp

    avocado oil
    2 tsp

    canola oil
    1 tsp

    beets (about 12 ounces total)
    3

    Kosher Salt
    1/4 tsp

    black pepper (cracked)
    1/4 tsp

    Golden Delicious apples (peeled and cubed (1/2-inch cubes))
    2 cup

    cilantro (finely chopped)
    1 tbsp

    queso fresco (crumbled)
    1 tbsp

    yellow onion (sliced)
    1/4 cup

  • Roasted Brussels Sprouts with Bacon

    Roasted Brussels Sprouts with Bacon

    How to Make Roasted Brussels Sprouts with Bacon

    Add this simple, low carb side dish to your favorite protein entree. Roasting enhances the flavor of Brussels sprouts, and turkey bacon adds a delicious salt, savoriness. You could use fresh or frozen Brussels sprouts here.


    5 min prep time


    45 min cook time


    5servings


    6 Brussels sprouts (about 1/2 cup)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
    2. Place Brussels sprouts in a bowl and add oil; toss to coat.
    3. Add remaining ingredients and mix well.
    4. Place Brussels sprouts on a baking sheet and bake for 35-40 minutes or crisp on the outside.
    Low Sodium
    Low Carb
    Veggie Rich
    Holidays & Entertaining
    Sides
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      6 Brussels sprouts (about 1/2 cup)


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      290mg
      6%

    Ingredients

    nonstick cooking spray
    1

    frozen Brussels sprouts (thawed)
    1 lbs

    olive oil
    2 tbsp

    black pepper
    1/2 tsp

    turkey bacon (extra lean, cut into 1-inch pieces)
    3 slice

  • Roasted Asparagus Salad

    Roasted Asparagus Salad

    How to Make Roasted Asparagus Salad

    Asparagus is a spring vegetable that you are sure to find in the produce section during April. Steam it, grill it, or try this quick and easy recipe for a delicious asparagus side dish!


    5 min prep time


    2servings


    4 spears

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
    2. Arrange the asparagus in a single layer on the baking sheet. Sprinkle the walnuts around the asparagus. Lightly spray the asparagus with cooking spray. Roll back and forth to coat.
    3. Roast for 5 minutes. Using tongs, turn the asparagus over gently. Roast for 4 minutes, or until the walnuts begin to brown. Transfer to a plate.
    4. Spoon the vinaigrette over the asparagus and walnuts. Roll back and forth to coat. Sprinkle with the pepper. Let stand for 10 minutes so the flavors blend.
    5. Cook’s Tip: Be sure to dry the asparagus thoroughly before cooking or it will not brown properly.
    Low Carb
    Low Sodium
    Veggie Rich
    Cooking for 1 or 2
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      4 spears


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      2g

    Ingredients

    medium asparagus spears (trimmed and patted very dry)
    8

    walnuts (chopped)
    1 tbsp

    light balsamic vinaigrette
    2 tsp

    Pepper, to taste (coarsely ground preferred)
    1

  • Roasted Baby Carrots

    Roasted Baby Carrots

    How to Make Roasted Baby Carrots

    Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.


    5 min prep time


    20 min cook time


    8servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.

    2. In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.

    3. Bake for 15-20 minutes, until the carrots are tender.

    4. Place the carrots into a bowl and mix with the honey or artificial sweetener. Sprinkle the carrots with parsley or other herbs.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Kid Friendly
    Vegetarian
    Sides
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      0g

    • Potassium
      137mg
      3%

    Ingredients

    nonstick cooking spray
    1

    baby carrots
    1 lbs

    olive oil
    1 1/2 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh parsley or 1 tsp dried parsley
    1 tbsp

  • Red Lentil Dal with Jicama “Chips”

    Red Lentil Dal with Jicama “Chips”

    How to Make Red Lentil Dal with Jicama “Chips”

    Dal is a thick Indian lentil stew that’s often served with naan flatbread. You can reduce the grams of carbohydrate by serving this dal with peeled and sliced jicama. It’s a crunchy, slightly sweet vegetable that looks like a potato.


    10 min prep time


    25 min cook time


    12servings


    1/3 cup dal, 3 jicama chips

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil to a saucepan over medium heat. Sauté onion, garlic and ginger until onions turn clear (about 4 minutes).
    2. Add lentils and stir to coat with oil. Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
    3. Pureé the lentils using an immersion blender or food processor and stir in scallions.
    4. Peel the jicama and slice into nine rounds. Cut each round into quarters. Use the raw jicama to dip into the dal.
    Fiber Focused
    Low Sodium
    Indian
    Dinner
    Foodie
    Lunch
    Sides
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1/3 cup dal, 3 jicama chips


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%

    • Cholesterol
      0mg

      0%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        4g

    • Protein
      9g

    • Potassium
      460mg
      10%

    Ingredients

    olive oil
    1 tsp

    small onion (diced)
    1

    garlic (minced)
    2 clove

    fresh ginger (grated)
    1 tbsp

    dry red lentils
    2 cup

    low sodium vegetable broth (low-sodium)
    3 1/2 cup

    soy sauce (reduced-sodium)
    1 tbsp

    green onion (scallion) (chopped)
    2

    jicama
    1