Side Dishes
Tested, loved, and easy to make your own
Roasted Root VegetablesBy Le Creuset
Caramelized Brussels Sprouts with Bacon and ThymeBy Recipe developed for Sur La Table’s Cooking Classes
Champagne Vinegar-roasted Shallot MignonetteBy Cynthia Nims
Fire Roasted Artichoke and Lemon Garlic AioliBy Pate Giltner
Braised Spring VegetablesBy Kristan Raines
German Potato SaladBy MinShien Denis
Black Sesame Green BeansBy Tested and perfected in the Sur la Table kitchen
Sautéed Corn with Smoky Lime ButterBy Tested and perfected in the Sur la Table kitchen