Stay Healthy: Recipes from the RSVP Team – Veggies for Dinner!
Looking for some ideas on how to spruce up your veggie side dishes? Try these quick and simple recipes to get those veggies in with dinner.
Oven Roasted Asparagus
Ingredients:
1 bunch of asparagus
2 tbsps. of olive oil
1 lemon
1 tsp. garlic powder
salt
pepper
Directions:
- Preheat your oven to 375 degrees Fahrenheit.
- Snap the bottom inch off each of the asparagus stalks (or slice with a knife if desired).
- Place on a large baking sheet and drizzle with the olive oil.
- Add the garlic powder, lemon juice, salt and pepper, and toss well to coat.
- Lay the lemon slices on top and roast for 10-15 minutes at 375 degrees Fahrenheit or until bright green in color and only slightly soft.
- Serve immediately.
Brussel Sprouts with Turkey Bacon
Ingredients:
1 1/2 – 2 lbs. Brussel sprouts cut in halves
Package of turkey bacon
2 tbsps. olive oil
1 tsp. garlic powder
crushed red pepper flakes
salt
pepper
Directions:
- Preheat oven to 400 degrees.
- Place Brussel sprouts, olive oil, garlic powder, crushed red pepper flakes, and salt and pepper to taste in a bowl and toss. Then place the Brussel sprouts on a cookie sheet and place the turkey bacon on top.
- Place the cookie sheet in the oven for approximately 30-40 minutes or until bacon is cooked to your liking.
- Take the cookie sheet out and remove bacon then place the Brussel sprouts back into oven and cook until they are crispy.
- Remove from oven. Chop bacon up and combine with Brussel sprouts.
- Serve and enjoy!
Honey Glazed Carrots with Sliced Almonds
Ingredients:
1 pound baby carrots
2 tbsps. butter or
2 tbsps. honey
salt
pepper
Almond slices
Directions:
- Add carrots to a pot of boiling water and add salt.
- Boil for about 5 minutes or until the carrots are tender. Drain carrots and leave them in pot.
- Add the butter and honey and cook for another 5 minutes until the carrots are glazed. Then add salt, pepper, and almond slices to taste.
- Serve and enjoy!