Good morning, everyone! I’m posting on a Sunday for the first time in I don’t even know how long, but it’s for a good reason!:
When Madison first mentioned this idea, I was so excited to participate. I love that there is such a huge niche for allergy-friendly recipes in the blogosphere.
I’ll try and sum up what this whole to-do is about: I’ve chosen the “side-dish” category.
So, I have a recipe of my own creation I’m going to share with you all, but I’m also going to include a round-up of some other fantastic allergy-friendly recipes that fit into the side-dish category. Sound awesome? I think so too. 🙂
The following are recipes from other bloggers. I’ve tried some and have just Pinned or bookmarked others. But they all look and sound delicious! 🙂
Rosemary Parmesan Polenta Fries from eastewart.com (egg, nut, and possible gluten-free)
Prosciutto and Cheese Biscuits from A Family Feast (egg and nut free)
Garlicky Baked Fries from The Purple Foodie (egg, nut, dairy, and gluten-free)
Jalapeno Cream Cheese Poppers from High Heels & Grills (egg and nut free)
Quinoa Spinach Mac and Cheese from Tasty Kitchen (egg and nut free) – Granted, this could easily be a main dish, but I think it would make a fantastic side, too!
Oven-Baked Zucchini Chips from Fit ‘N’ Well Mommy
Side-dishes are interesting, because depending on the person and their personal tastes, they vary so much! However, for me, one of the best side dishes is vegetables. They’re healthy, versatile, and often very easy to prepare. That was my mindset when I created this dish. When it comes to the holidays – or honestly, any time of year – we’re usually pressed for time, especially when creating a big Christmas meal. This dish was simple to assemble, but presents very well and smells amazing when roasting. It’s also free of many of the top allergens. Perfect for Madison’s roundup!
Roasted Vegetables with Balsamic Reduction Glaze (egg, nut, dairy, and gluten-free)
– 1 bell pepper, roughly chopped (I used 1/2 an orange and 1/2 a red for color)
– 1/2 vidalia onion, roughly chopped
– 1 medium zucchini, sliced in half (length-wise) and chopped
– 1 medium summer squash, sliced in half (length-wise) and chopped
– 1 lb. (about 5) baby red potatoes, roughly chopped
– 2 cloves of garlic, diced or smashed (depending on your garlic preference)
– 3 tbsp. olive oil (I used garlic-infused oil!)
– coarse sea salt, to taste
– freshly cracked black pepper, to taste
– 1/2 tsp. dried thyme
– 1/2 tsp. dried rosemary
– cayenne pepper, to taste (optional)
– 1 cup balsamic vinegar
– 1/2 tbsp. honey
For the veggies:
- Preheat oven to 425*F.
- Chop veggies into uniform, 1-inch pieces. (This doesn’t have to be perfect – the main goal is to get them the same size so they cook evenly.) The garlic is the only thing you’ll want to dice.
- Toss them with olive oil and salt.
- Line a 13x9x1-inch baking sheet with non-stick tin foil, and coat with non-stick cooking spray.
- Place the veggies on the baking sheet, making sure they’re in an even layer with no overlapping.
- Sprinkle over the pepper, thyme, rosemary, and cayenne pepper.
- Place the sheet in the oven, and roast for about 20 minutes, or until fragrant and brown, and veggies are tender when pierced with a fork. (Cooking time will vary depending on your oven. I’d check after 15 minutes, just to be safe.)
For the balsamic reduction:
- While the veggies are cooking, pour balsamic vinegar and honey in a small saucepan. Bring to medium heat, and cook for about 15 minutes, stirring often, until reduced in volume.
- Remove from heat and allow to sit for about 10 minutes, or until thickened. The thickening will occur on its own – no need to stir.
- When vegetables are done and still hot, put them in a big bowl. At this point, you can pour over the glaze, or put it in a gravy boat (or another dish) so people can serve themselves.