Ina Garten’s Sauteed Carrots

This sauteed carrot recipe comes from Ina Garten of The Food Network



Baked Parmesan Broccoli

Caramelized Green Beans

Caramelized Green Beans 

This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes

Serves 6–8

6 ounces bacon
1 1⁄8 pounds fresh green beans or 1 pound frozen green beans (not French-style)
2 tablespoons sugar
2 tablespoons soy sauce
1⁄2 teaspoon kosher salt
1⁄2 red onion, sliced
3–4 cloves garlic, minced or pressed
1 tablespoon olive oil

1. Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place fresh beans in a colander and rinse them well. Then snap the ends off and snap them in half. Set aside.

2. Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Set aside.

3. Make sure your onions are sliced, your garlic is pressed or minced, and all your ingredients are close to your stove top and ready to go.

4. Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Discard all but 2 tablespoons of bacon grease.

5. Add 1 tablespoon olive oil to the bacon grease and increase the heat to medium-high. When the pan is hot, add the onions and garlic. Give them a quick stir.

6. Add the beans to the boiling water. Place a colander in a clean sink. Boil for 1 minute (2–3 minutes if you’re using frozen beans); you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. When the beans are bright green, drain them in the colander in the sink.

7. Add the drained beans to the onions and garlic. Stir-fry 2–3 minutes more.

8. Give your sauce a quick whisk and then pour on top of the beans. Keep stir-frying until the beans become a little glazed, or about 2–3 minutes.

9. Add the crumbled bacon and lots of freshly ground pepper to the beans. Keep stir-frying until the sauce sticks to the beans and the bacon.

10. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

Oven-Roasted Broccoli

Oven-Roasted Broccoli 

This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes

Serves 6–8

4–5 cups broccoli (about 2 regular-sized heads), cleaned and stems trimmed
3 tablespoons olive oil
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1–2 tablespoons shredded Parmesan cheese

1. Preheat oven to 425 degrees F.

2. Place broccoli on a foil-lined baking sheet. Drizzle the broccoli with olive oil and then toss to combine and coat each piece. Sprinkle with salt and pepper. Place the baking sheet in oven and bake for 15–20 minutes or until stems are golden brown and slightly crisp looking. Remove broccoli from oven and immediately sprinkle with Parmesan cheese. Toss and serve.

Garlic Roasted Broccoli


“Those who deny freedom to others, deserve it not for themselves” — Abraham Lincoln
  1. 2 heads of broccoli, cut into florets
  2. 3 tbsp melted coconut oil
  3. 5 cloves of garlic, minced
  4. 1 tsp salt
  5. 1/2 tsp pepper
  6. 1 tsp lemon juice
  7. Pinch of red pepper flakes (optional)
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread broccoli in a single layer on a rimmed baking sheet.
  3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

Summer Squash


“To reach a goal you have never before attained, you must do things you have never before done.” — Elder Richard G. Scott

Sara made this for a side dish for us all the other night.  It was delicious and it’s easy to prepare.


  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 1 Tbsp olive oil
  • 1/4 tsp pepper
  • 1/4 – 1/2 tsp garlic salt
  • 1 cup grated Parmesan cheese
  • Bits of butter

Oven Cooked Asparagus



“Laughter is the shortest distance between two people.” ― Victor Borge


  • 1 Bunch of Asparagus
  • 2 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Lemon Juice
  • Salt, Pepper, Garlic to taste

Wash asparagus first, then combine all ingredients in a large zip-lock bag and marinate for 30 minutes.  Bake on sheet pan at 400 degrees Fahrenheit for 8-12 minutes depending on desired firmness.  Remove from oven and let cool.

Green Beans with Balsamic Butter


“Taking time for each other is the key for harmony at home.”-Dieter F. Uchtdorf

These are the beans we had for Easter dinner.  They are very tasty but next time I will use half the amount of butter called for.


2 pounds fresh green beans, trimmed
1/4 cup salted butter
1/2 cup balsamic vinegar
3 green onions, chopped (the entire thing)
2 cloves garlic, minced


Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.

Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.

When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter and serve immediately. Serves 8.

Roasted Carrots, Asparagus, Cauliflower, Potatoes

“It’s been many years since I had such an exemplary vegetable.” –Jane Austen, Pride and Prejudice

Most of the following vegetables can be roasted for 20 minutes at 400 degrees so you could combine them on the same pan.  Just don’t crowd your pan or they will steam instead of roast.  The potatoes take much longer.

How to Roast Asparagus

Ingredients: Bundle of Asparagus, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese (optional)

  • First of all, use the LARGE spears, not the little skinny spears of asparagus or they shrivel up.
  • Preheat oven to 400°F.
  • Rinse clean the asparagus. Break the tough ends off the asparagus and discard.
  •  Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic (if you choose), salt, and pepper. Rub over the asparagus so that they are evenly distributed.
  • Place pan in oven and cook for approximately 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.  You can sprinkle with Parmesan cheese, too, if you want.

How to Roast Carrots

Ingredients: 12 carrots, 3 tablespoons good olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced fresh dill or parsley


  • Preheat the oven to 400 degrees F.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices. 
  • Toss them in a bowl with the olive oil, salt, and pepper.
  • Spread them out in your shallow baking pan in 1 layer (not on top of each other and not crowded).
  • Roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

How to Roast Cauliflower 

Ingredients: One head of cauliflower, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese


  • Peel outer leaves of the head of cauliflower, remove the stem and cut flowerets off the head.
  • Spread into a shallow baking pan, making sure not to overcrowd the pan.   If they are too close they will steam instead of roast.
  • Drizzle with olive oil, salt and pepper.  Toss to be sure everything is evenly coated.
  • Place pan in 400 degree oven for 20  minutes, stirring once or twice until crisp/tender.
  • When lightly browned, sprinkle with Parmesan cheese for added flavor.

How to Roast Potatoes 

3 pounds small red or white potatoes (rinse/scrub any dirt off and make sure they are dry), 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced garlic (6 cloves, if you want them garlicky; if not, omit),
2 tablespoons minced fresh parsley


  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Spread potatoes into a shallow pan into 1 layer. Roast for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.  
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Honey Glazed Carrots









Discipline yourself and others won’t need to. –John Wooden


  • 4 medium carrots, peeled and sliced into 1/4″ thick coins
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/3 cup orange juice
  • 1/4 teaspoon salt

  1. In a medium saucepan over medium-high heat melt the butter. Add the carrots and sauté until slightly brown around the edges.
  2. Add the honey and boil until the honey is thick and bubbly.
  3. Add the orange juice and salt, Boil until the carrots are tender and the sauce has reduced into a thick glaze.

Yield: 4 servings