Contents
- French Onion Potato Gratin
- Barefoot Contessa Caramelized Shallots
- Rosemary Buns with Olive Oil
- Aligot ~ Pommes Aligot
- Butternut Squash Gratin
- Fennel Baked in Cream
- Roasted Cauliflower with Jalapeño and Capers
- Brussels Sprouts with Walnuts and Pancetta
- Pomegranate Roasted Beets with Goat Cheese
- Green Beans with Browned Butter and Almonds
French Onion Potato Gratin
This gratin takes the best flavors of French onion soup–melty cheese and caramelized onions–and pairs them with potatoes, mushrooms, garlic, and thyme for one helluva great side dish that will have you licking the spoon–even when guests are looking. It's that good!
Barefoot Contessa Caramelized Shallots
These caramelized shallots are made by roasting shallots low and slow in butter, sugar, and vinegar until softened and sweet and tangy. An exceptional and impressive side dish for any occasion.
Rosemary Buns with Olive Oil
Rosemary buns with olive oil are made with just a handful of ingredients and bake up with a golden crust and chewy interior. Flavored with olive oil and then sprinkled with rosemary and sea salt, they make a perfect snack.
Aligot ~ Pommes Aligot
These aligot potatoes, made with creamy mashed potatoes, cheese curds, and mozzarella cheese, are the richest, cheesiest, and most comforting potatoes we've ever tried.
Butternut Squash Gratin
This butternut squash gratin is a lot like like a scalloped potato casserole except it’s made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple–and simply elegant–side for Thanksgiving as well as a random weeknight.
Fennel Baked in Cream
This fennel baked in cream is a gratin baked with Parmesan that’s rich, cream, and easy to make by baking wedges of fennel in heavy cream. Simple, elegant, and surprisingly irresistible.
Roasted Cauliflower with Jalapeño and Capers
Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeno peppers, capers, lemon zest, and parsley. Think of it as roasted cauliflower 2.0.
Brussels Sprouts with Walnuts and Pancetta
Feel free to prepare your Brussels sprouts on the stovetop if you prefer. Just pan fry the veggies and meat in olive oil over high heat until crispy, then toss with the nuts to finish.
Pomegranate Roasted Beets with Goat Cheese
I like to serve this salad on a bed of lightly steamed beet greens because it’s a nice textural contrast, it looks really pretty, the greens are full of good nutrients that shouldn’t go to waste, and they're free! How many more reasons do you need?
Green Beans with Browned Butter and Almonds
Lemon zest, shallots, and red pepper flakes—as well as fragrant toasted almonds—give classic green beans amandine a bold update with plenty of texture. The browned butter amplifies the nuttiness of the almonds, adds a touch of richness, and ties everything together.
