5

votes

What's your go-to vegetable side dish?

Answered on September 12, 2014
Created January 30, 2012 at 12:06 AM

Just like the subject says, what is your go-to vegetable? I must say, I eat fruit with every meal...lots of it. But, I've made baby carrot, Brussels sprouts and broccoli the staple vegetables.

What about you?

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 30, 2012
at 02:22 PM

Same here! Never liked the sprouts til I roasted em with bacon :)

408b32d0900853851167089d730f1881

on January 30, 2012
at 01:37 AM

Hah! Posted much the same, at about the very same time, no less...

Bdf98e5a57befa6f0877f978ba09871c

on January 30, 2012
at 01:11 AM

I'm making some soon, as I've heard the same. I will say though, I haven't put kale in anything and not liked it!

C2c508ceb01081c15f7c04f12d62f5e1

(55)

on January 30, 2012
at 12:38 AM

I might try to incorporate some kale. I've heard kale chips are tasty

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21 Answers

5
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on January 30, 2012
at 12:18 AM

Probiotic sauerkraut. I buy it from the farmer's market by the pound, and every time I feel lazy to cook veggies aside my meat, I just snatch some of it and eat it. Very good for health and gut issues since it's fermented with various yeasts.

4
602e5d4f4e8b31a301ea49f250f19dbe

on January 30, 2012
at 01:25 AM

Any kind of braising green (kale, chard, mustard, turnip, collard) cooked in bacon fat with raw apple cider vinegar drizzled on top...nothing better.

408b32d0900853851167089d730f1881

on January 30, 2012
at 01:37 AM

Hah! Posted much the same, at about the very same time, no less...

3
E57d8e182251b61ccc6ada197c359d7e

on January 30, 2012
at 03:19 AM

Brussel Sprouts with bacon!!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 30, 2012
at 02:22 PM

Same here! Never liked the sprouts til I roasted em with bacon :)

2
8487a2f7fb8be0a568275667af0794c8

on January 30, 2012
at 11:35 AM

SWEET POTATO, MUSHROOMS AND CARROTS. Yum!

2
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on January 30, 2012
at 07:31 AM

greens of any kind. a new found fav is snow pea leaves; tastes just like the pods

2
0d83a31f4066514252a2b6fb81f05b48

(907)

on January 30, 2012
at 07:31 AM

This summer I have adored using the barbecue and accompanying all my meals with grilled veggies - most often broccoli, eggplant, zucchini, onions and corn (not a big corn eater myself but family is non-paleo so we have to compromise on some things and besides corn grilled on the barbecue is pretty darn delish). Just toss it in olive oil, crushed garlic and a little salt then sizzle away!

Also do have a fondness for a good greek side salad (diced tomato, cucumber, red onion and olives).

My pumpkin addiction knows no bounds and I actively have to restrict my consumption of it's roasted decadence otherwise I sport an unsightly orange glow and suffer much family teasing. But cubes drizzled with coconut oil, balsamic vinegar and lots of fresh thyme are seriously worth it.

2
0382fa263de4c83328dc34a56e25437f

on January 30, 2012
at 03:31 AM

I do kale, garlic, mushrooms and onions in a quick sautee before adding beef to brown, and then fill in the corners with homemade bone broth for a quick/easy soup or stew. Been living on this stuff all winter.

2
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on January 30, 2012
at 02:43 AM

I have no go-to vegetable side. Maybe sauteed spinach??? I eat such a wide variety, more often what is in season than what I'm craving. I'm eating a lot of cabbage, winter squash and root veg right now though.

2
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on January 30, 2012
at 01:26 AM

Spinach, chard, potatoes or sweet potatoes.

Occasionally squash.

2
F92e4ca55291c3f3096a3d4d3d854986

(11698)

on January 30, 2012
at 12:57 AM

Lately it's spinach and mushrooms for breakfast, romaine leaves for lunches (as wraps or a salad), and carrots, beets or squash with swiss chard for dinner. It used to be kale until I figured out it's too gassy for me.

2
D5d982a898721d3392c85f951d0bf0aa

(2417)

on January 30, 2012
at 12:39 AM

I whack a lot of veggies into chunks and roast them. I try to keep things interesting by using vinegars (sherry, balsamic, fruit) and different herbs with my fats. Leftovers go beautifully in the next morning's eggs.

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 30, 2012
at 12:19 AM

Every bone broth stew has rutabagas, fennel, cauliflower and brussels sprouts. Some also have carrots.

2
Bdf98e5a57befa6f0877f978ba09871c

on January 30, 2012
at 12:19 AM

For me, it's kale, or spinach. Lately I've braised some kale and mixed in some minced garlic, red onions, or mushrooms.

If you want to mix in some fruit too, a favorite dish of mine is to saute red onions and tart apples, with a little bit of pesto if desired. Tasty, and very good for you. This also works well with the aforementioned kale.

Cheers and good eating.

Bdf98e5a57befa6f0877f978ba09871c

on January 30, 2012
at 01:11 AM

I'm making some soon, as I've heard the same. I will say though, I haven't put kale in anything and not liked it!

C2c508ceb01081c15f7c04f12d62f5e1

(55)

on January 30, 2012
at 12:38 AM

I might try to incorporate some kale. I've heard kale chips are tasty

1
1a641bbff1a7b0a70f08410376bbdf6b

(1587)

on January 30, 2012
at 12:14 PM

Depends on the season. Right now differnt kinds of cabbage, celery, carrots, kohlrabi, beet root, chard, radishes, spinach and sweet potatoes (if they count as veggies ;)). Fruits are mostly apples and pears

1
246ebf68e35743f62e5e187891b9cba0

(21420)

on January 30, 2012
at 11:51 AM

Shredded purple cabbage cooked in bacon fat with garlic and a small amount of curry powder.

1
791a3fe72265daf1eba4b9f29d897f8c

(143)

on January 30, 2012
at 01:34 AM

All of these sound delicious! I'm a big fan of beets, pumpkin, and cruciferous veg - any and all are great, but kale and roasted Brussels sprouts are some of my favorites.

1
C2450eb7fa11b37473599caf93b461ef

on January 30, 2012
at 01:30 AM

Kale or collards. Saute onion and garlic and salt in coconut oil on med-low heat until caramelized. Add chopped greens and an "ice cube" or two of frozen chicken stock. Put on the lid and steam/saute for a few more minutes, until the greens are tender.

1
408b32d0900853851167089d730f1881

on January 30, 2012
at 01:29 AM

pan- or oven-roasted brussels sprouts w/bacon fat (or bacon ends/pieces), leeks & thyme, finished w/ balsamic vinegar.

I often will add other veggies - delicata squash, mushrooms, other squashes. But the first few ingredients make up the core.

I'm also re-discovering swiss chard, cabbage & collard greens, thanks to the weekly box of organic produce that gets delivered now.

1
Cf4576cbcc44fc7f2294135609bce9e5

on January 30, 2012
at 12:18 AM

fried mushrooms , fried onions, fried squash, fried bacon

0
Cd7f36574ef26694787e20188396333c

(300)

on January 31, 2012
at 03:36 AM

I love roasted broccoli. I hack stalks length-wise so they lie flat on a baking dish, plop a heaping spoonful of butter on top of them, and roast them off in the oven for 10 minutes. Super easy, super tasty. My friends devoured the entire dish straight from the pan before I could snag a bite myself - my non-paleo, fast-food-worshipping, can't-go-an-hour-without-a-grain-fix friends. Not gonna lie, I'm incredibly proud of my achievement.

0
4d6aa1a676240b15dc569ff8ade0500f

(2546)

on January 30, 2012
at 07:23 PM

i love to chop a bunch of veggies and onions into small cubes and store them in a tupper -- then i can just pour some and quickly sautee them when i make my protein. i love the combo of zucchini, carrots, beets, parsnip, onion (and the occasional sweet potato). it turns into a kind of crispy hash. NOM!

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