Good Vegetable sidedishes anyone??

Question

Hi, for dinner tonight I'm making lamb and mashed potatoes, and the vegetable side is giving me trouble. I always buy frozen veggies, and then boil them, and season them, but tonight I need something that can live up to a nicely seasoned lamb, and my usual recipes just aren't going to cut it. Any Ideas??

Answer 1

Cut zucchini into thin pieces, laywer in a baking dish with small dabs of margerine, and a sprinkle of olive oil.

Grate some cheese (not a strong one) and sprinkle with parmasean chesse on top and bake until brown.

It's tasty with Lamb...

Answer 2

This is very simple but different and uses both frozen and fresh veggies. Add to a small pot about 2 cups of frozen corn with a tablespoon of sugar and a tablespoon or two of butter (no water needed or maybe a splash to get things going.)...add about a handful or 1/2 cup of finely diced green bell pepper. A sprinkle of salt works nice as well. Let it go until corn is nice and tender. Its a sweet and savory veggie side that goes well with just about everything.

Answer 3

Ohhhhh I got this!
Take a can of mixed vegetables...do not drain it. And add it to a can of cream of mushroom OR cream of potato soup and cook it just like you do to make soup. If you prefer frozen mixed veggies that is fine, you'll just have to cook them a little first before adding the soup. If you have to add some more water or milk, that is fine too. Basically you end up with a "casserole" kind of side dish and it goes well with the mashed taters because it is kind of like a gravy too. The only seasoning we add is cracked black pepper to taste.
It goes well with about any kind of meat, has good flavor, and won't overpower the main dish.

Answer 4

Suggestion, I am a very big fan of mashed potatoes.You may also want to consider other techniques of preparing potatoes,like Potatoes Au Gratin or Duchesse Potatoes.
As for a good vegetable side dish. Buttered baby carrots and peas.
Saute a mix of fresh vegetables.You can use diced squash,Shallots (whole),mushrooms,zucchini,brightly colored bell peppers.Avoid using corn.You have potato as your starch.

Answer 5

You can roast vegetables but they will have to be fresh not frozen.When I cook lamb I roast a combination of cauliflower,broccolli and brussel sprouts.Simple...preheat oven to 400...break off broccolli and cauliflower into florets and half the brussel sprouts,mix in a bowl with olive oil to lightly coat,sprinkle with sea salt,black pepper and chopped garlic.Bake until slightly browned.The sugars in the veggies caramelizes and really enhances the flavors.

Answer 6

Sauteed brussel sprouts or cabbage. Wedge whole cabbage into 6, or cut brussel sprouts in half,top to bottom, so that the vegetable is held together by itself. Melt butter in a medium hot large skillet and place veg exposed side down & cook til lightly browned on each cut & exposed side. Turn heat down on brussels and cover to finish cooking for a couple minutes til tender. Add H2o or chicken broth(1/2 cup) to cabbage and cover, increase heat a bit and simmer til soft. Salt & Pepper, a pat more of butter and YUMMY!

Answer 7

1. Asparagus: put in boiling water for 1.5 minutes and then quickly rinse to freshen up. Put 2 teaspoon of minced garlic in some melted butter, then toss up the asparagus for 5 sec.

2. Baby Spinach & mushroom - again, melt butter, add minced garlic, add mushroom and finally the spinach. Should take about 3 to 5 mins all up.

Answer 8

easily, I make myself this truly scrumptious soup (my family loves it) with redskin potatoes and greens. What I do is I placed a pair of quarter length volume of vegetable oil in a medium sauce pot. I upload chopped potatoes and chopped carrots interior the pot and characteristic it on medium warmth. meanwhile, I open a can of faculty lodge poultry Broth and pour it into the pot. Then, I upload 0.5 a can of corn and 0.5 a can of peas (ought to empty juice out of the cans first) to the soup and turn it as much as severe warmth (constantly stirring each 3-5 minutes so as that no longer something sticks to the backside). Then, I chope some products of onions in user-friendly terms for style and upload them to the aggregate. I then use one packet of Sazon seasoning by skill of Goya, a pinch of Adobo seasoning by skill of Goya and a pinch of pepper (do no longer want any salt because of the fact broth is salty sufficient). And, proceed blending until carrots are not to any extent further "uncooked". all people compliments me for the soup.

Answer 9

Buy green beans out of a can. Empty out the juice. You can then add like one tablespoon of butter to it. (vegetable spread tastes better, like Country Crock or somethin like that) microwave it untill the butter is melted, and then take it out, add garlic salt.Than add another tablespoon of butter and micrwave it again. I don't know how well it would go with lamb, but it tastes good, and its easy and quick!

Answer 10

Braised Radishes. go to the food network and get the recipe. We tried them the other night and they are wonderful and will be a nice accompaniment to the lamb.