Monday, April 18, 2011

Make This! Easy Easter Side Dishes

When did it become April and why is it still snowing in Toronto?

Well guess what? Easter is THIS weekend and our favourite chef and recent hip + urban girl of the week, Kaylie Daniels - has whipped a few presto-easy Easter Side Dishes for you to impress your family with. Excuse me while I omnomnom... We love Kaylie's recipes because they're always easy to make and full of flavour. Start planning your Easter menu now, or save one of these yummy side dishes for a busy weeknight.
FOIL ASPARAGUS BUNDLES 

INGREDIENTS

Asparagus spears - aprox. 6 per person-  36 pieces
(snap off the woodsy ends where they naturally break, usually a few inches up)
3 TBSP Olive oil
2 TBSP Chopped garlic
Salt and Pepper

INSTRUCTIONS

Preheat oven to 375
Place spears on a sheet of foil
Drizzle/toss with olive oil
Sprinkle with sea salt and pepper
Wrap tightly in foil and place directly into oven (or on grill)
Roast for aprox 18 mins or until tender but still crisp

ROASTED BABY CARROTS WITH DILL AND HONEY 

INGREDIENTS

2lbs baby carrots
3 TBSP Honey ( or maple syrup)
2 TBSP of finely chopped dill
1 TSP sea salt

INSTRUCTIONS

Preheat oven to 375
Toss all ingredients together in a bowl
Pour into a roasting pan
Roast for 20 mins or until tender and starting to brown


ROASTED BRUSSLES WITH BACON  

INGREDIENTS:

Aprox- 25 Brussel sprouts, washed and cut in half
1 LB of Bacon
4 Small shallots sliced thinly or 1 medium onion prepped the same
2 TBSP of olive oil
Black Pepper and Sea Salt

DIRECTIONS:

Preheat oven to 350 F
Place Brussels face down in baking dish
Drizzle with olive oil, S&P-  Roast 20-25mins
Meanwhile fry bacon until crisp, drain on paper towels and roughly chop
Fry shallots in same pan until light brown and caramelized
Mix Brussels, bacon and shallots together and serve

TURNIP PUFF

INGREDIENTS 

5 Cups cubed raw turnip
2 TBSP Butter (softened)
2 Eggs
3TBSP Flour
1 TSP Baking Powder
1 TBSP Brown sugar, packed
½ TSP  Salt and Pepper
½ TSP Nutmeg
¾ Cup Breadcrumbs (I like using Panko for extra crunch)
2 TBSP Butter (softened)

DIRECTIONS 

Cook Turnip until tender (boil or steam) drain and mash by hand
Add eggs and butter and mix well
Combine flour, baking powder, brown sugar, S&P and nutmeg
Stir into turnip mixture
Pour into a buttered casserole dish
Mix breadcrumbs and butter and sprinkle on top
Bake at 375 for 25 mins or until light brown on top

Loved this? Check out more easy recipes like Pudding Shooters, Warm Garlic Bread Knots and Portobello Mushroom Burgers from our MAKE THIS! column. Bon appetit!


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