Looking for some simple yet flavorful sides for your Easter meal? Chef and mom Susannah Locketti gives these classic veggies some fun and flavor for the holiday!
Momlogic's Susannah Locketti: Easter at my house is laid back, relaxed and traditional. We head to church in the morning, take part in an Easter egg hunt and then scurry on home to enjoy a traditional feast of ham, baked beans and, of course, veggies. I've been hearing from a lot of moms lately asking how they can spice up the traditional carrot, sweet potato and green beans for the holiday. Here are three simple recipes that will do just that ... no skill required!
Maple Brown Sugar Smashed Carrots
1 lb. carrots rinsed, peeled and cut into chunks
2 tablespoon maple syrup
2 tablespoon unsalted butter
1 tablespoon packed brown sugar
Salt & pepper
Boil carrots in salted water until soft, about ten minutes. Drain and add to a large bowl. Add syrup through spices and smash with a potato masher. Kids love these!
Twice Baked Coconut Sweet Potatoes
4 large sweet potatoes
1/3 cup lite coconut milk
2 tablespoon sugar
2 tablespoon sweetened flaked coconut
Salt & pepper
Preheat the oven to 350 degrees.
Pierce the sweet potatoes with the tines of a fork and bake on the middle rack for 45 minutes to an hour.
Remove from the oven and allow to cool for 15 minutes. Split the potatoes down the middle and carefully scrape out the filling leaving about ¼" still attached to the skin. Place the filling in a bowl and add the coconut milk, sugar and spices. Mix thoroughly with a hand mixer and then place the filling back in the sweet potato. Sprinkle with the coconut and bake another 15-20 minutes until the filling is hot and the coconut becomes toasted.
Balsamic Glazed Green Beans
1 lb. green beans rinsed and trimmed
1 tablespoon olive oil
1 clove minced garlic
3 tablespoons balsamic vinegar
Salt and pepper
Crumbled goat cheese (optional)
Boil the green beans in salted water 3-5 minutes until bright green and slightly firm. Plunge into ice water to stop the cooking process. Meanwhile, place a large skillet over medium high heat and add the oil and garlic. Saute the garlic for 1-2 minutes. Drain the green beans and then add them to the pan. Season with salt and pepper and drizzle the balsamic vinegar over the top. Continually toss the green beans until the vinegar caramelizes to form a slight glaze on the green beans. These are really yummy topped with crumbled goat cheese.
|Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of 2 boys, who specializes in low cost approaches to food and home. She is currently working on her first cookbook.|