HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
SIDES
Continued from Page B1
2. Meanwhile, make vinai-
grette: In a jar, shake together
olive oil, vinegar, maple syrup
and Dijon mustard until fully
combined. Season with salt and
pepper.
3. Place arugula in a large
serving bowl and lightly dress
with vinaigrette. Top with
beets, avocado, goat cheese
and walnuts. Toss gently
and add more vinaigrette as
needed.
Per serving: 395 calories; 32
g fat; 5 g saturated fat; 3 mg
cholesterol; 9 g protein; 24 g
carbohydrate; 14 g sugar; 8 g
fi ber; 170 mg sodium; 100 mg
calcium
— Recipe from delish.com
HOLIDAY
ROASTED
VEGETABLES
Yield: 4 servings
¾ pound Brussels sprouts,
trimmed and halved
2 large carrots, peeled and
sliced into ½-inch pieces
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped
rosemary leaves
1 teaspoon chopped
thyme leaves
Kosher salt
Freshly ground black pepper
½ cup toasted pecans
½ cup dried cranberries
Note: This can also be made
in an air fryer. In a large
bowl, toss vegetables with
oil, balsamic vinegar and
herbs. Season with salt and
pepper. Place vegetables
in basket of air fryer and
cook at 400 degrees for 10
minutes, shaking halfway
through. Before serving,
toss roasted vegetables with
pecans and cranberries.
1. Preheat oven to 400
degrees. Scatter vegetables on
a large baking sheet. Toss with
oil, balsamic vinegar, rosemary
and thyme. Season with salt
and pepper.
2. Bake for 20 to 25 minutes,
until the vegetable are tender,
shaking the pan halfway
through.
3. Before serving, toss roast-
ed vegetables with pecans and
cranberries.
Per serving: 272 calories;
17 g fat; 2 g saturated fat; no
cholesterol; 5 g protein; 31 g
carbohydrate; 19 g sugar; 1 g
fi ber; 358 mg sodium; 64 mg
calcium
— Recipe from delish.com
KALE, GINGER
AND PEANUTS
SALAD
Yield: 4 servings
9 ounces by weight (1 full cup)
smooth peanut butter
Zest of 2 limes
Juice of 4 limes
2 teaspoons grated (not
minced) ginger
1 shallot, fi nely diced
1 tablespoon plus 1 teaspoon
superfi ne sugar, see note
2 tablespoons water, plus
more if needed
10 ounces kale, washed, stalks
removed and hand-shredded
Handful of dry-roasted
salted peanuts, halved
Note: To make superfi ne
sugar, place granulated
sugar in blender and blend
on medium-high speed
for 10 to 15 seconds.
TUESDAY, DECEMBER 28, 2021
1. In a large bowl, whisk to-
gether the peanut butter, lime
zest, lime juice, ginger, shallot,
sugar and water. You want a
creamy consistency. If it’s still
a bit thick, add more water to
thin it out.
2. Toss the kale generously
with the peanut dressing,
adding more or less to your
liking. Serve with a sprinkling
of peanuts on top. Any leftover
dressing will keep in the refrig-
erator 1 week.
Per serving: 416 calories;
31 g fat; 6 g saturated fat; no
cholesterol; 23 g protein; 35 g
carbohydrate; 12 g sugar; 329
mg sodium; 139 mg calcium
— Adapted from a recipe
in “Claridge’s: The Cookbook”
by Martyn Nail and Meredith
Erickson
Hillary Levin/St. Louis Post-Dispatch-TNS
Holiday Roasted Vegetables.
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