ALLRECIPES.COM 72 OCT/NOV 2019
Mix and match these sides with recipes in this issue or with your own favorites.simple sidesBOURBON-
Bring 2 lb. peeled and sliced
lengthwise carrots to a boil in
a large pot of salted water.
Reduce heat to medium-low and
simmer until crisp-tender, about
10 minutes. Drain and transfer to
a bowl. Stir together ¼ cup each
brown sugar and butter plus
2 Tbsp. bourbon in a saucepan.
Simmer, stirring, over medium heat
until thickened, about 10 minutes.
Pour over carrots. Top with
cracked black pepper. Serves 4.SPINACH AND
Bring a large pot of lightly
salted water to a boil. Add
a 16-oz. pkg. orzo and cook
until al dente, 8 to 10 minutes.
Drain and rinse with cold water.
Transfer to a large bowl. Stir in
a 10-oz. pkg. fresh spinach;
½ lb. crumbled feta cheese;
½ cup finely chopped red
onion; ¾ cup pine nuts; and
½ tsp. each dried basil, salt, and
pepper. Toss with ½ cup each
olive oil and balsamic vinegar.
Chill and serve cold. Serves 8.YELLOW SQUASH
Melt 3 Tbsp. butter in a large
skillet over medium heat. Add
1½ lb. sliced and halved yellow
squash, a 15.25-oz. can corn,
½ tsp. salt, and ¼ tsp. pepper.
Cook, stirring occasionally, until
vegetables are lightly browned,
about 8 minutes. Stir in 1 Tbsp.
chopped fresh parsley. Serves 6.MORE
SPEEDY SIDES
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easy fall side dishes
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