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    You are in: Home / Cookbooks / Some Like It Hot (Vegetables)
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    62 recipes in

    Some Like It Hot (Vegetables)

    A variety of hot dishes that feature vegetables as the main ingredients. Includes both main and side dishes.
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    Recipe #366148

    Not sure where I got this recipe but am putting here for safe keeping. We have not made this yet. Times are approximate

    Recipe #338609

    Never eat boring boiled sprouts again. Brussel sprouts were grown to be roasted with olive oil, Kosher salt, and freshly cracked pepper. Or you can even live a little and add Andouille sausage, or garlic or chestnuts. This is a great side dish to almost any entree. Enjoy y'all!

    Recipe #336341

    Low-fat and delicious!

    Recipe #323057

    A common nimono, or simmered dish, served in Japan. From sushiandtofu.com.

    Recipe #270610

    This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.

    Recipe #265281

    There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements.

    Recipe #264234

    This is a healthier version than most refried bean recipes. You can make this vegetarian by using all water.And the best part of all it cooks in the crockpot! This is adapted from allrecipes.com

    Recipe #234919

    A delicious poolside snack - or a great accompaniment for a barbecue. These tangy onion rings are delicious served with the spicy lime dip. I have also used low-fat mayonnaise, in an attempt to lighten the calories!

    Recipe #233179

    My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I just love mushrooms and artichoke hearts.

    Recipe #229908

    5 Reviews |  By MamaJ

    I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy!

    Recipe #227684

    When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.

    Recipe #216237

    A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. This tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. However, it is delicious served and eaten cold as well. Great picnic food or wonderful for a light & elegant luncheon dish. I also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. One point, this is what I would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! N.B. I have called this a bit of a French Tart, just a play on my Zaar name! But, it could be Welsh, using Welsh goat's cheese & Welsh leeks, or even English, you can obtain a wonderful array of English goat's cheeses now.

    Recipe #216221

    Real Simple. Fresh Spinach. Fresh Lemon Juice. Fresh Garlic and you have a nice side dish.

    Recipe #213568

    My favorite way to make carrots now; I got the recipe from my mom, who made them at Christmas last year. They have a delicious flavor and aren't overly sweet. If you can't find the petite carrots, use regular carrots cut into matchsticks or baby carrots cut lengthwise into halves or quarters.

    Recipe #206120

    This recipe includes an easy salt-and-pepper crust. If you choose to use a frozen crust make sure it does not include sugar. You can also substitute button or crimini mushrooms for the chanterelles.

    Recipe #203359

    A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.

    Recipe #193653

    7 Reviews |  By GaylaJ

    Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).

    Recipe #193514

    This is quick and easy to make, and we think the Dijon mustard goes really well with the brussels sprouts.

    Recipe #192187

    I use half cremini and half portabello mushrooms when I make this. This has a lot of flavor; try it with steak if you're an omnivore or over a baked potato if you're vegetarian.

    Recipe #189862

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