The broccoli, left, pairs well with steak; the couscous goes with shrimp.Try the broccoli, left, with steak; the couscous pairs with shrimp. (Marcus Nilsson)
Looking for sides for spicy sausages or pork chops, roasted chicken, fried eggs or baked cod, tuna casserole, pasta or steak, braised chicken or sautéed shrimp? Read on for four simple sides that pair well with those options, but really, go with lots of meals. Each side serves 4.
Brussels Sprouts with Maple and Cayenne
Good with spicy sausages or pork chops
2 pounds Brussels sprouts, trimmed and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon pure maple syrup
1⁄8 teaspoon cayenne pepper
Preheat oven to 400 degrees. On a rimmed baking sheet, toss Brussels sprouts with olive oil; season with salt. Roast until Brussels sprouts are browned in spots and tender when pierced with a knife, about 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine maple syrup and cayenne pepper. Drizzle Brussels sprouts with maple syrup mixture, stir to coat and roast 1 minute. Serves 4)
Per serving: 153 calories; 5 g fat (1 g saturated fat; 29 percent calories from fat); 24 g carbohydrates; 8 g protein; 9 g fiber.
Roasted Sweet Potatoes and Bacon
Good with roasted chicken, fried eggs or baked cod
2 pounds sweet potatoes, peeled and cut into 1 ½-inch pieces
4 slices bacon, cut into ½-inch pieces
5 sprigs thyme
Coarse salt and ground pepper
Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.
Per serving: 230 calories; 3 g fat (1 g saturated fat; 12 percent calories from fat); 46 g carbohydrates; 6 g protein; 7 g fiber.
Broccoli with Parmesan and Walnuts
Good with tuna casserole, pasta or steak
2 tablespoons extra-virgin olive oil
1 head broccoli, trimmed and cut into florets
1 garlic clove, thinly sliced
¼ to ½ teaspoon red pepper flakes
Coarse salt and ground pepper
2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
½ ounce Parmesan, grated (¼ cup)
½ cup chopped toasted walnuts
In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan and walnuts. Serve warm or at room temperature.
Per serving: 221 calories; 17 g fat (3 g saturated fat; 69 percent calories from fat); 13 g carbohydrates; 8 g protein; 5 g fiber.
Good with braised chicken or sautéed shrimp
1 ½ cups water
1 ½ cups couscous
2 tablespoons finely grated orange zest
¼ cup chopped fresh cilantro
In a small saucepan, bring water to a boil. Remove from heat, stir in couscous and orange zest. Cover and let stand, about 5 minutes. Fluff couscous with a fork, stir in cilantro and season with salt.
Per serving: 247 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 51 g carbohydrates; 8 g protein; 4 g fiber.