Healthy Sides
STEAMED CARROTS WITH LEMON-SOY BUTTER
Peel 1½ pounds carrots and cut into 1½-inch chunks. Cook in
½ cup simmering salted water in a skillet over medium-high
heat, covered, until tender and the skillet is mostly dry,
10 to 13 minutes. Uncover and stir in 2 tablespoons butter,
1 tablespoon soy sauce and ½ teaspoon grated lemon zest
until glazed; season with salt and pepper. Sprinkle with
chopped chives.SPICED MUSHROOMS
Heat 2 tablespoons olive oil in a pot over medium-high heat. Add
1 pound sliced mixed mushrooms, season with salt and pepper and
cook until tender, 7 minutes; push aside. Add 1 more tablespoon
olive oil, 2 minced garlic cloves, 1 teaspoon ground coriander
and ½ teaspoon each ground cumin and allspice; cook, stirring,
30 seconds. Stir in the mushrooms. Sprinkle with the juice of
½ lemon and some chopped mint and parsley.
GLAZED EGGPLANT
Mix 2 tablespoons each water and oyster sauce, 2 teaspoons
chili-garlic sauce, 1½ teaspoons fish sauce and 1 teaspoon sugar;
set aside. Cut 4 small Japanese eggplants in half lengthwise,
then cut into 1½-inch chunks. Cook in 3 tablespoons vegetable oil
in a nonstick skillet over medium-high heat until tender, 6 to
8 minutes. Add the sauce mixture. Simmer, tossing, until glazed,
30 seconds to 1 minute. Top with chopped peanuts and cilantro.BROCCOLI SALAD WITH BACON
Microwave 5 cups broccoli florets and 1 tablespoon water in a
bowl, covered, 2 minutes. Combine ¼ cup cider vinegar, ½ thinly
sliced shallot and 1 teaspoon sugar in a small bowl; set aside. Cook
3 bacon slices in a skillet until crisp, 6 to 8 minutes; drain, then
crumble. Stir 1 tablespoon bacon drippings and 3 tablespoons
sour cream into the vinegar mixture. Toss with the broccoli, ⅓ cup
dried cranberries and the bacon. Season with salt and pepper.
88 FOOD NETWORK MAGAZINE ●NOVEMBER 2020
weeknight
cooking