I have several friends who are vegetarians and every now and then I think that could be a really great life style to try. I generally go a few days and then realize I’m not quite as dedicated as I would need to be–and sadly, I really love meat.

However, every time I talk to these friends, it inspires me to continue to add more vegetables into my families diets. I’m pretty good about cooking with vegetables in every meal, but every now and then I’m looking for a new recipe to spruce up our side dishes. These two dishes have been my favorites this past week. I pretty much ate these two recipes for 3-4 days straight and loved it EVERY time.

Maple Glazed Brussel Sprouts

Ingredients

  • 1 lb. brussel sprouts
  • 2-3 Tbs. olive oil
  • 2-3 Tbs. real maple syrup
  • 1/2 tsp. salt (or more to taste)
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder (optional)

Instructions

  • Lightly rinse off the brussel sprouts in the sink under a colander. On a cutting board, cut off the stem pieces of the sprouts, keeping the majority of the sprouts in tact. If some leaves fall off, that’s okay. 
    Heat a large skillet pan to high heat. Drizzle with the olive oil and place the trimmed sprouts into the pan. Don’t toss for a few minutes and let the sprouts start to sizzle and get brown. 
    After a few minutes, toss them around in the pan and drizzle the top with the maple syrup. Let them continue to cook for several minutes as the syrup becomes caramelized and brown. Turn down the heat once they are nice and browned and let them cook until tender. Season and then serve warm. 

They both were so flavorful and simple it made it easy to make a few times this past week. If you’re looking for a simple vegetable side dish, give these a try. And, login to Deals to Meals to find the vegetables on sale in your area to make healthy recipes on a budget 😉

Roasted Cheesy Cauliflower

Ingredients

  • 1 large head cauliflower
  • 1/3 cup Best Foods Mayonnaise
  • 2 Tbs. dijon mustard or spicy mustard
  • 1/2 tsp. salt (or more to taste)
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 cup shredded colby jack cheese
  • 1 Tbs. fresh parsley, chopped (optional garnish)

Instructions

  • Heat the oven to 425 degrees. 
    Cut off the bottom stem of the cauliflower and trim off any leaves. Rinse under cold water. On a cutting board, cut the cauliflower into bite sized pieces and place in a bowl. In a separate bowl combine together the mayonnaise, mustard, salt, pepper and garlic together. Spread over the cauliflower and toss to coat. 
    Spray a cookie sheet with non-stick cooking spray and spread the cauliflower onto the sheet so they are not touching each other. Sprinkle the cauliflower with the shredded cheese and bake. 
    Bake for 10-15 minutes, or until the tops are golden brown and they are fork tender. Remove from the oven and garnish with parsley and serve.