The season ahead means it’s time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times.
These recipes for hearty roasted winter vegetables featuring Aunt Nellie’s Whole Pickled Beets and caprese bean and salami salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to go ’round for everyone at the table. Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the caprese bean and salami salad can also stand in as an appetizer.
Find more holiday recipes at auntnellies.com and READsalads.com.
HEARTY ROASTED WINTER VEGETABLES
Prep time: 10 minutes
Cook time: 45-55 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
1 small red onion, cut into 12 wedges
2 cups baby portobello mushrooms, cleaned and stems trimmed
2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/4 teaspoon salt, plus additional, to taste (optional)
1/8 teaspoon pepper, plus additional, to taste (optional)
2 cups Brussels sprouts, ends trimmed and scored with cross-cut
CAPRESE BEAN AND SALAMI SALAD
Prep time: 25 minutes
5 cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained)
1 pint grape tomatoes, halved
1 pound small marinated mozzarella balls, drained
3/4 cup (1 ounce) fresh basil, chopped
8 ounces dried salami, sliced
Salt, to taste
Pepper, to taste
2 whole-wheat baguettes (13 ounces each), sliced
(Source: The Reluctant Entertainer)
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