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Brussels sprouts roasted until caramelized and crispy, then drizzled with a sweet and tangy balsamic glaze.
Nutty quinoa mixed with roasted vegetables like bell peppers, zucchini, and carrots, seasoned with herbs and a splash of lemon juice.
Cauliflower mashed with garlic, Parmesan cheese, and a hint of butter until smooth and creamy.
Carrots cooked until tender and glazed with a mixture of honey, butter, and a pinch of cinnamon.
Orzo pasta tossed with fresh herbs (such as parsley and dill), lemon zest, cherry tomatoes, and feta cheese.
Green beans sautéed until crisp-tender and tossed with toasted almonds, garlic, and a squeeze of lemon juice.
Zucchini cut into fry shapes, coated in Parmesan and breadcrumbs, then baked until crispy.
Couscous flavored with herbs like mint and parsley, mixed with chickpeas, diced cucumbers, and a lemon vinaigrette.