Sauteed Mushrooms And Asparagus

Sauteed Mushrooms And Asparagus. Hey guys! Here is an effortless and flavorful way to create a side dish. I love to add a little white wine to boost any traditional vegetable into an aromatic and delicious side dish. Cooking with wine is a great way to add a little flavor to your next meal. Whether you’re deglazing a pan or sauteing with it. The alcohol cooks out as your dish cooks. And using wines that you drink in your dishes versus using “cooking wine” is always the best choice. That way you know what your cooking with already tastes good. Plus it doesn’t hurt to have a glass while you cook! Serve this alongside your next main dish. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Sauteed Mushrooms And Asparagus

 

Sauteed Mushrooms And Asparagus

16oz. Sliced mushrooms
1lb Asparagus, trimmed and sliced.
1 cup white wine (your choice)
Three cloves garlic, minced.
Salt and pepper to taste.

Heat a large saute pan over medium-high heat and add in mushroom, asparagus, and garlic. Pour in white wine and stir frequently. Cook for 10-12 minutes until tender and wine has cooked down. Season with salt and pepper to taste and serve immediately.

Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables. Happy Friday everyone! Here is a quick recipe to serve alongside your main dish this weekend. And this side dish (Or main if that’s your preference) can be put together in a flash! Deliciously seasoned and roasted vegetables are coated in olive oil, balsamic vinegar, and maple syrup before being roasted to perfection! But please don’t overcook it. Always set a timer to avoid mishaps in the kitchen. (You can also use your oven or microwave timer) It is a lifesaver/food saver! Nothing smells worse than overcooked broccoli! Maple and balsamic give this dish a sweet and sour flavor. This is seriously the easiest, simplest, and the BEST way to roast your vegetables.

Enjoy

Xo- Ayesha

 

Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables

2 cups broccoli florets

One zucchini, sliced and quartered.

One yellow squash, sliced and quartered.

One orange bell pepper, seeded and chopped.

One yellow bell pepper, seeded and chopped.

One small red onion, peeled and cut.

Two tablespoons olive oil

Two tablespoons balsamic vinegar

2 tablespoons maple syrup

1 teaspoon dried thyme

1 teaspoon crushed red pepper flakes, optional.

Salt and pepper to taste

 

Preheat oven to 400 degrees.

In a large bowl add chopped vegetables.

In a small bowl mix balsamic, maple, olive oil, and red pepper flakes. Mix well.

Season the vegetables with spices and salt and pepper to taste. Add vinegar mixture and gently toss to coat.

Lay evenly on a non-stick baking sheet. Place in the oven and bake for 15-20 minutes or until tender.