Two Sides Recipe


They say there are two sides to everything, and this is particularly true of side dishes.

A side dish refers to a smaller portion and can add vitamins, minerals, nutrients, and flavours that you may not get from the main dish.

Garden or fruit salads, sautéed or roasted veggies, mashed potatoes or couscous, corn on the cob or garlic bread; all of these are side dishes that excite our taste buds and can in some cases serve to soak up sauces and gravies.

French beans and rainbow carrots are available to be enjoyed year-round. They pair well with grilled, baked, or roasted chicken, meat, or fish entrees.

Glazed Rainbow Carrots

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4


  • 1 lb organic rainbow carrots
  • 2 tbsps olive oil
  • 2 tsps sugar
  • 2 tbsps fresh thyme
  • ¼ tsp salt
  • 1 cup water


  • Peel and wash carrots and place in a large pan.
  • Add water, olive oil, sugar, thyme, and salt and then cover and cook over medium heat until carrots are tender, about 10 to 12 minutes.
  • Allow carrots to continue cooking another five minutes or until they are glazed and lightly browned.
  • Serve immediately.

French Beans with Red Pepper and Onion

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4


  • 1 lb French beans with ends trimmed
  • 1 red bell pepper, thinly sliced
  • 1 white onion, thinly sliced
  • 2 tbsps olive oil
  • 1 tbsp butter
  • 2 garlic cloves, finely chopped
  • 1 tbsp lemon zest (optional)
  • Salt and black pepper to taste


  • Cook French beans in salted water until tender. Then drain and set aside.
  • Melt butter and olive oil in a pan and then add the red pepper, onion slices, and garlic, and sauté until tender.
  • Add the beans, salt, and pepper and stir for a couple of minutes until heated through.
  • Sprinkle with lemon zest and serve.

Bon Appétit!