Carrot-Celery Slaw With Yogurt Dressing
For a healthy take on coleslaw, we developed a yogurt dressing recipe for this crunchy salad. A blend of plain yogurt, olive oil, Dijon mustard, garlic, and salt coats the shredded carrots and celery stalks. Fresh chives garnish the easy dish, which makes for a great lightened-up side dish to burgers or barbecue chicken sandwiches. Next time the kids request hot dogs for dinner, you can agree with a smile, and put this simple salad on the side to work a some vegetables into the meal. And since this dish lacks the typical mayonnaise-laden dressing, leftovers keep well in the fridge—perfect for a fresh salad the next day.
Honeyed Carrots and Oranges
Glazed with honey and slow-roasted in the oven, this carrot side dish proves a pretty sweet way to eat your vegetables. We used whole small baby carrots—and we don’t mean the little nubs you buy in a bag. Look for miniature carrots at the farmers market or grocery, or opt for regular carrots, peeled and trimmed and cut into thin, long sticks. You’ll toss the carrots and sliced orange with olive oil, honey, salt and pepper, than roast for just about 30 minutes. The versatile finished dish works well alongside chicken, steak, and turkey, and while it feels fit for a special occasion, the dish is simple enough to make anytime.
Glazed Ham With Coriander and Fennel
This is a ham glaze recipe you’ll want to keep tucked away for special suppers. The resulting ham slices have a sweet and savory flavor guests can’t quite pinpoint; in other words, this method is wildly different than the countless brown sugar and maple glazes out there. We used dried fennel and coriander seeds, along with whole black peppercorns and apricot preserves. Simply crush the seeds and peppercorns and stir them with the jam to form a spreadable glaze, which you’ll brush over the ham during its final stretch in the oven. Serve the ham with the remaining glaze on the side.
Brown Sugar and Black Pepper Glazed Ham
We took the idea behind a standard brown sugar ham glaze and amped it up a notch, with a bit of dry mustard and black pepper. The result? Not too sweet, not too spicy, and bursting with flavor. After brushing this glaze over your ham about 30 minutes before it’s completely cooked (and repeating the glazing process with the pan juices during the remaining cooking time), you’ll make a tender, juicy ham that’ll satisfy lovers of your tradition but also surprise and delight guests with a more sophisticated palate. All told, this ham takes just under three hours to bake, so you have plenty of time to prepare sides, as well.
Brussels Sprouts, Sweet Potato, and Pomegranate Seed Salad
With cubed, roasted sweet potato and crunchy, juicy pomegranate seeds, this salad will make you forget your wintertime woes. Sure, we might be missing the big green salads and ripe tomatoes of summer, but this entrée salad’s got it all: A base of thinly sliced Brussels sprouts, toasted pecans, salty and dry ricotta cheese, and, of course, the aforementioned stars of the show. The salad itself is so flavorful, it needs only a light homemade vinaigrette of olive oil, sherry vinegar, and a bit of salt and pepper. Come colder months, it feels great to bite into something so fresh.
Charred Brussels Sprouts Salad
This warm Brussels sprouts salad makes a hearty, healthy side dish. The tiny cabbages have certainly staged a comeback, but pickier eaters aren’t likely to dive into roasted Brussels sprouts on their own. To combat that problem, we tried roasting the vegetables with under a hot broiler alongside thinly sliced radishes and tart apple slices. After less than 10 minutes in the oven, you’ll squeeze some lemon juice over the dish and sprinkle a bit of shaved Parmesan over the whole thing. The result is a savory and sweet, bitter and tart warm “salad” everyone at the table will love.
Scalloped Sweet Potatoes With Thyme
For a subtle twist on tradition, these Scalloped Sweet Potatoes actually blend one pound of sweet potatoes and one pound of russets. So the result is a mostly savory, creamy side—with a richer flavor and a touch of sweetness. To cut way down on prep time, we used a food processor outfitted with the thinnest slicing disk to slice the potatoes. Spread those slices out in a baking dish with garlic, thyme, salt, and pepper, then submerge the mixture in heavy cream. The half-and-half potatoes soak up the cream as they bake in the oven for nearly an hour. No cheese necessary.
While this simple recipe for cooked carrots practically screams fall, it’s just as tasty and nutritious any time of year. The sweet, tender Mapled-Glazed Carrots will prove a favorite for the whole family, and they’re a sly, smart way to get a little color on picky eaters’ plates. What’s not to love? After peeling (or scrubbing) and slicing the carrots, you’ll throw them in a skillet with syrup, butter, and a bit of water and salt and pepper. The mixture caramelizes over the stove and the liquid reduces a bit, into a thick, subtly sweet glaze. Have the kids help peel the carrots while you get the rest of the meal started!
Buttered Leeks and Radishes
This leeks recipe will have you rethinking your go-to vegetable side dishes. Shake that green-salad rut—or shelve the standard broccoli or green-bean side—in favor of our French-inflected Buttered Leeks and Radishes. The dish comes together in half an hour, and involves little more than chopping and sautéing. When shopping for leeks, look for firm, straight stalks with white bases that give way to dark green leaves. Store the onion-like vegetable unwashed in the refrigerator, and wash chopped leeks thoroughly in cold water before cooking them. This preparation, which gets a touch of decadence from butter and chicken broth, doesn’t disappoint.