Take a break from the rich foods of the upcoming holiday season with these ideas for lighter vegetable sides. CeeBee finds that mashing a few carrots with potatoes adds an appealing sweetness that doesn’t leave her missing cream and butter. versificatrix does the same with parsnips. galleygirl says boiling potatoes for mashing in vegetable or chicken broth or skim milk “ups the tasty quotient.”
RosemaryHoney fills the cavities of pie pumpkins or winter squash with unsweetened applesauce and bakes, or makes a savory stuffed squash by sautéing chopped onions, apples, celery, and red cabbage with sage, deglazing the pan with apple cider, and stuffing the mixture in acorn or butternut squash halves before baking. RVAwino loves spaghetti squash with sausage filling. She uses chicken sausage.
operagirl likes celery Victor and shredded Brussels sprouts sautéed in olive oil with garlic and red pepper flakes. RosemaryHoney roasts assorted vegetables by tossing them with a teaspoon or two of olive oil, sprinkling with salt and a dash of sugar, placing on a heavy, preheated baking sheet, and roasting at 425°F until caramelized.