#side-dish

#side-dish

If you know what you're doing, roasted Brussels sprouts won't simply be an overlooked side dish. It's all about the flavorings. Once you pair this veggie with the right ingredients, you'll uncover the charm that's been hiding underneath that humbly rustic, earthy taste all along. A balsamic glaze, as it turns out, is how you do it. In one easy splash, this dish will go from ordinary to enticing, fit for the most decadent and comforting home-cooked meals.

Trimming the broccoli down to bite-sized florets, Garten leaves on some of the stalk, before drizzling everything with "good" olive oil and a sprinkling of kosher salt and black pepper. Finally, she tops them with thinly-sliced garlic, and roasts the broccoli in the oven for about 25 minutes until somewhat tender and browned. Once out of the oven, she tosses them in more olive oil, lemon juice, basil, pine nuts, and last, but not least, grated parmesan.

Sautéing is one of the best methods to cook zucchini, utilizing high heat for a golden-brown exterior that locks in flavor.