Shredded Brussels sprouts with pancetta is the side dish that converts sprout skeptics: Brussels sprouts shredded in the food processor, then sautéed with crisp pancetta, shallot, and garlic until soft and savory. The salty, savory pancetta against the nutty sprouts...
Sautéed broccoli with parsley and anchovy sauce transforms humble broccoli rabe into an umami powerhouse: the greens steam until tender, then brown in butter and garlic before being tossed with minced anchovy, lemon zest, and parsley. The anchovies melt into a savory...
Roasted parsnips and apples are autumn on a baking sheet: chopped parsnips and apples roasted a full hour in ghee with shallots and sage until deeply caramelized, then tossed with orange juice and zest while hot. The apples collapse into jammy sweetness against the...
Roasted Mediterranean vegetables are the colorful, versatile medley that goes with everything: zucchini, eggplant, red pepper, red onion, tomatoes, and whole garlic cloves roasted in a single layer with ghee and a drizzle of balsamic. Twenty-five minutes in the oven...
Pepper and carrot purée might be the best side dish you haven't made yet: red bell peppers roasted until blackened, blended with soft-boiled carrots, butter, balsamic vinegar, and sweet paprika into a silky, vibrant purée. The roasted pepper's smokiness...
Kuku sabzi, the Persian herb frittata, is herbs held together by eggs rather than the other way around: bunches of parsley, cilantro, and dill chopped with leeks, bound with six eggs, and slowly cooked in ghee until deeply browned on both sides. Simple, herbaceous,...
Honey-and-citrus-glazed parsnips are the side dish that gets devoured straight from the baking dish: parsnip batons roasted with honey, orange and lime juice, and thyme until soft, sweet, and lightly browned. The honey plays up the parsnip's natural sweetness...
Cumin-roasted carrots are an aromatic side that punches far above their weight: whole peeled carrots roasted in ghee with cumin, coriander, garlic, and a bright hit of orange juice and zest. The pungent, earthy cumin against the orange's sweetness makes these...
Coconut cauliflower rice is the tropical side that makes curry night complete: riced cauliflower simmered in coconut milk with scallions, garlic, and shredded coconut until the liquid disappears into the grains. The coconut milk toasts into the cauliflower, giving it...
Chorizo cauliflower rice is a one-pan wonder that eats like a fiesta: cauliflower riced in the food processor, then sautéed with red onion, bell pepper, and browned chorizo in smoked paprika and chili flakes. The chorizo's spiced fat coats every grain, and the...
Cauliflower and leek mash is the paleo answer to mashed potatoes that nobody misses: cauliflower simmered in chicken broth until tender, then blended with buttery leeks, garlic, and fresh parsley, and topped with crisp bacon. The leeks sautéed in bacon fat give it a...
Caramelized fennel is a three-ingredient revelation: thinly sliced fennel bulbs cooked in butter until soft, sweet, and golden, finished with a splash of balsamic vinegar. As fennel caramelizes, its strong licorice note melts into gentle sweetness. It's the...