Frequently Asked Questions
Can I use frozen vegetables for these sides? Yes, but you'll need to adjust the timing. Frozen vegetables release more water, so they take longer to cook and can make your sides soggy. I recommend thawing them and patting them dry before adding to the pan. Or, increase the cooking time by 5 minutes and add them earlier.
What if I don't have a cast iron skillet? Any heavy-bottomed pan works, like a stainless steel or nonstick skillet. For sheet pan meals, use a rimmed baking sheet. The key is to avoid overcrowding - if the pan is too crowded, the vegetables will steam instead of brown.
Can I make these sides ahead and reheat them? Yes, most of these sides can be reheated in the microwave or in a skillet. The green beans and asparagus might lose some crispness, but they'll still taste good. The tomatoes and mushrooms will be even more flavorful the next day.
What if I'm cooking for a crowd? Double or triple the recipes, but use multiple pans or cook in batches. Don't overcrowd a single pan, or you'll end up with steamed vegetables.
Are these sides really healthy? Yes, they're all based on vegetables, use minimal oil, and rely on herbs and citrus for flavor instead of heavy sauces. The calories vary, but most are under 150 calories per serving. You can check the exact numbers with the side calories calculator.