2 flavour-packed vegetable side dishes

These veggie side dishes are delicious, easy and could easily steal the spotlight of any meal.

There's more you can do with canned cranberry sauce than slice it and serve it at Thanksgiving. Here, it sweetens and deepens the colour of sautéed red beets and cabbage, a time-honoured side dish for pork.

Preparation time 15 minutes

Cooking time 15 minutes 

Serves 4

• 30 ml (2 tbsp) olive oil
• 350 ml (1 1/2 c) coarsely shredded red cabbage
• 350 ml (1 1/2 c) cups peeled, coarsely shredded cooked fresh or canned whole baby beets
• 75 ml (1/3 c) canned whole-berry cranberry sauce
• 15 ml (1 tbsp) balsamic vinegar
• 5 g (1 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper
• 0.5 g (1/8 tsp) ground allspice
• 0.5 g (1/8 tsp) ground cloves

1. In a 25 centimetre (10 inch) nonstick skillet or Dutch oven over medium heat, heat the oil for one minute. Add the cabbage and sauté, stirring occasionally, until it begins to soften, about five minutes.
2. Stir in the beets, cranberry sauce, vinegar, salt, pepper, allspice and cloves. Cook, covered, until tender, about 10 minutes.

Give the sauté some crunch by serving it with toasted sliced almonds.

If you've never been a fan of cauliflower, this recipe may change your mind. Coated with a crunchy almond-Parmesan breading and roasted until golden brown, cauliflower florets take on a whole new identity. A handful of raisins in the breading provides a touch of sweetness.

Preparation time 10 minutes

Cooking time 30 minutes

Serves 4

• 1 large head cauliflower, cut into florets
• 125 ml (1/2 c) raisins
• 75 ml (1/3 c) plain dried bread crumbs
• 30 ml (2 tbsp) grated Parmesan cheese
• 15 ml (1 tbsp) sliced almonds
• 10 ml (2 tsp) olive oil
• 30 ml (2 tbsp) fresh lemon juice

1. Preheat the oven to 200°C (400°F). Cover a large roasting pan with foil and spray the foil with cooking spray.
2. Cook the cauliflower in a steamer set over a pan of boiling water until crisp-tender, about five minutes. Transfer the cauliflower to the roasting pan.
3. Stir together the raisins, bread crumbs, Parmesan, almonds and oil in a medium bowl.
4. Sprinkle over the cauliflower. Roast until the crumbs are toasted, about 20 minutes.
5. Drizzle the lemon juice over the top and roast until the liquid evaporates, about five minutes longer. Serve hot or at room ­temperature.

• To take this dish over the top, serve it with an anchovy dipping sauce.
• Mix together 30 millilitres (two tablespoons) mayonnaise, 15 grams (one tablespoon) anchovy paste, 15 millilitres (one tablespoon) extra-virgin olive oil, 10 millilitres (two teaspoons) lemon juice and one gram (1/4 teaspoon) minced garlic.

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