Three knock-your-socks off sides, one post. We’ve got Ginger Glazed Pumpkin, Chilli Sautéed Broccoli, and Lemon and Sage Caramelised Fennel. Bam! Perfect for any winter occasion, be it lunch for one, a dinner party, or a feast. Simple, quick, and delicious.
These three sides might just be the most perfect trio of sides out there- something comforting, something green, and something fresh. The pumpkin dish could easily replace “creamy” in the dictionary. The texture is surreal and the sweet flavour even more so. It’s roasted with maple syrup and ginger and topped with crushed roasted seeds. The broccoli is first steamed, then tossed with a little chilli and garlic and finally topped with an incredible nut sauce. Last but not least, the fennel dish. It goes into the oven with red onion, lemon peel, sage and balsamic vinegar and leaves it bubbling, sweet and caramelised.
These have been on repeat in my kitchen for the past couple of weeks and really are my favourite dishes at the moment, so I hope they find a spot in your favourites list this season.
Sides Galore: Ginger Glazed Pumpkin, Chilli Sautéed Broccoli, Lemon and Sage Caramelised Fennel
Ginger Glazed Pumpkin Chilli Sautéed Broccoli with Nut Butter Sauce Lemon and Sage Caramelised Fennel
1 Kabocha Squash, cut into 1-inch chunks
1 tbsp olive oil
1/2 inch grated ginger
1 tbsp maple syrup/honey
1/2 tsp salt
1/2 sunflower seeds
1 tbsp maple syrup
1/2 tsp salt
1 head broccoli, florets chopped off of stem
2 tbsp olive oil
1 clove garlic, finely chopped 1 red chilli, chopped with seeds removed or 1/2 tsp hot pepper flakes
1/2 tsp salt 4 tbsp nut butter
2 tbsp coconut milk
1 tbsp tamari/soy sauce
1-2 tbsp water to thin
3 fennel bulbs, cut into wedges
4 tbsp olive oil
10 sage leaves
Peel of 1 organic lemon, cut into strips with vegetable peeler
2 red onions, cut into 1/4 inch slices
1 tsp salt
2 tbsp balsamic vinegar
Ginger Glazed Pumpkin
Chilli Sautéed Broccoli with Nut Butter Sauce
Lemon and Sage Caramelised Fennel
To make the Ginger Glazed Pumpkin, pre-heat your oven to 200˙C. Toss the pumpkin with the olive oil, grated ginger, maple syrup and salt. Cook for about 30-40 minutes, until soft. 20 minutes in, toss the sunflower seeds with the maple syrup and salt, spread on a baking sheet and place in oven with the pumpkin for the last 15-20 minutes. Serve the roasted pumpkin topped with the sunflower seeds – either crushed or whole, they’re both delicious.
To make the Chilli Sautéed Broccoli, steam the broccoli until tender (6-7 minutes). Heat up the oil over medium-high heat, add in the chopped garlic and chilli, and cook for 1-2 minutes. Add in the cooked broccoli and salt, and toss it around the chilli garlic oil on medium heat for 5-6 minutes, until golden and crispy. While the broccoli cooks, make the nut butter sauce. Add the nut butter, coconut milk and tamari to a sauce pan and heat over medium heat for a couple of minutes until combined and creamy. Add 1-2 tbsp of water if you want it on the runnier side.
Serve the broccoli topped with a generous amount of nut butter sauce.
To make the Lemon and Sage Caramelised Fennel, pre-heat your oven to 170˚. In one bowl , toss the fennel with 2 tbsp olive oil, the sage leaves, lemon peel, salt and pepper. Spread this on a lined baking tray. In a separate bowl, toss the onion with the remaining 2 tbsp olive oil, balsamic vinegar and some salt and pepper. Spread on a separate lined baking tray. Place both baking trays in the oven, and cook for about 1 hour stirring every 20 minutes or so, until both are golden and caramelised. Toss the vegetables together while warm and adjust the seasoning.