Spectacular Side Dishes

Smashed Sweet Potatoes

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Recipe from the Canadian Food Network
  1. Preheat the oven to 375 degrees F.
  2. Scrub 6 sweet potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until they're very soft when pierced with a knife.
  3. Remove from the oven and scoop out the insides as soon as they are cool enough to handle.
  4. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add a 1/2 cup of orange juice, 1/2 cup of heavy cream, 4 tablespoons of melted butter, 1/4 cup of light brown sugar, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground cinnamon, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground pepper.
  5. Mix together until combined but not smooth and transfer to a baking dish.
  6. Bake the potatoes for 20 to 30 minutes, until heated through.

Braised Carrots and Fennel

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Recipe from the Canadian Food Network
  1. Peel and slice 6 large carrots 1/2-inch thick on an angle.
  2. Quarter 2 large fennel bulbs lengthwise, cut into bulb to remove core and thinly slice.
  3. Reserve 1/4 cup of chopped fennel fronds.
  4. Halve and slice a whole onion.
  5. Fill a skillet with 1/4-inch water.
  6. Add vegetables then sprinkle with 1 teaspoon of sugar and salt and drizzle with 2 tablespoons of extra-virgin olive oil.
  7. Simmer covered for 20 minutes, and uncovered for 5 minutes.
  8. Toss vegetables with fennel fronds, 3 tablespoons of chopped dill and 3 tablespoons of chopped chives.

Fancy Green Beans

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Recipe from the Canadian Food Network

  1. In a small bowl, stir together 2 tablespoons of teriyaki sauce, 1 tablespoon of honey, and 1 tablespoon of butter.
  2. Fill a bowl with cold water and ice cubes.
  3. Bring a large pot of water to a boil and add 1 tablespoon of fresh lemon juice.
  4. Drop in 1 1/2 pounds of fresh green beans and cook for 4 to 5 minutes (until beans are bright green).
  5. Drain the beans in a colander and then plunge them into the iced water.
  6. Drain again and set aside.
  7. In a skillet, cook 2 slices of bacon until very crispy, crumble and set aside.
  8. Sauté 1/2 cup of red bell pepper strips and 1/2 cup of thin onion wedges in the hot bacon fat for 2 minutes.
  9. Add the beans, 1/2 cup of whole cashews, and bacon to the skillet.
  10. Add the teriyaki-honey sauce and toss gently.