AND GREEN ONIONS
Sauté 2 sliced green onions in 1 Tbsp.
olive oil in a large skillet over medium
heat until soft, about 7 minutes. Season
with ½ tsp. black pepper and ¼ tsp.
cayenne pepper. Drain and rinse one
15-oz. can black beans. Pat beans dry,
stir into skillet, and cook over medium
heat until warm, about 8 minutes. Serve
with a dollop of sour cream and
additional green onion slices Serves 4.
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simple sides
GARLIC-PARMESAN
Preheat a grill to medium-high
heat (375°F to 450°F). Slice
4 large zucchini lengthwise into
½ -inch-thick planks. Stir together
¼ cup butter, 3 minced garlic
cloves, and 1½ Tbsp. chopped
fresh parsley in a small bowl. Brush
each side of planks with olive oil;
sprinkle with salt and black pepper.
Grill 2 to 3 minutes. Flip and
spread with butter mixture, then
sprinkle with 1 cup shredded
Parmesan cheese. Grill until cheese
has melted and zucchini is tender,
2 to 3 minutes more. Serves 6.
OVEN-ROASTED
Preheat oven to 425°F. Trim
two 1-lb. bunches of thin
asparagus. Drizzle with
4 Tbsp. olive oil in a large bowl
and toss to coat. Sprinkle with
3 Tbsp. grated Parmesan,
2 minced garlic cloves, and
½ tsp. each salt and black
pepper. Toss again, then
arrange asparagus in a single
layer on a large rimmed baking
sheet. Bake until just tender,
12 to 15 minutes. Sprinkle
with lemon juice just before
serving. Serves 4.
ALLRECIPES.COM 73 AUG/SEPT 2019
PHOTOS: BLAINE MOATS; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL
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