Side Dishes Archives • Apollo Career Center
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Side Dishes

1 bunch asparagus, trimmed
1 pint cherry tomatoes, halved (or quartered depending on their size)
2-3 garlic cloves, minced
½ cup grated parmesan
1 Tbsp olive oil
¼ tsp salt
¼ tsp black pepper
7 large basil leaves, sliced thin
Balsamic reduction (store bought or homemade)

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it
with salt and pepper to taste, then set it aside.
Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon
salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line
on your prepared baking sheet.
Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over
the top.
Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are
Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic
reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the
entire tray.) Serve immediately.

1 ½ (8-oz. each) pkgs. cranberries, fresh or frozen
1 c. granulated sugar
½ c. fresh cilantro, lightly packed, plus additional chopped for garnish
6 green onions, coarsely chopped
1 fresh jalapeno pepper, seeded and chopped
¼ c. fresh lime juice
4 clove(s) garlic
½ tsp. kosher salt
Goat cheese, cream cheese, crackers

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve: Spread goat cheese on crackers; top with relish. Top one block of cream cheese with
relish and serve with crackers
Garnish with additional cilantro, if desired.

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve, spread goat cheese on crackers; top with salsa.
Garnish with additional cilantro, if desired.

1 pound bacon, cut into small pieces
1/2 onion, finely chopped
1 clove garlic, minced
2/3 cup cornmeal
2/3 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, melted
1 egg
one 15-ounce can corn, drained
one 15-ounce can cream-style corn
1 1/2 cups sharp white cheddar
Chopped chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy.
Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions
and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another
minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl,
whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the
onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with
the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the

8 slices thick-cut bacon, chopped
2 lb. Brussels sprouts
1 tsp. kosher salt
1/8 tsp. ground cayenne pepper, plus more to taste
1/2 c. dried, unsweetened cranberries
1/4 c. apple juice
1/4 c. maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy.
Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel lined plate.
Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to
medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize.
Stir in the salt and red pepper and continue to cook an additional 6 – 8 minutes or until Brussels
sprouts are just tender.
Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels
sprouts. Add the cooked bacon and stir to combine. Serve immediately.

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.

2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces
4 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Preheat oven to 425F.
Grease a rimmed baking sheet with cooking spray or line it with foil; set aside.
Place prepared carrots in a large mixing bowl; set aside.
Melt butter in the microwave.
Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and
whisk until thoroughly combined.
Pour the butter mixture over the carrots and toss to coat.
Add grated parmesan cheese and mix until combined.
Transfer carrots to prepared baking sheet.
Bake for 20 to 25 minutes, or until tender. Mix around half way through cooking.
Remove from oven.
Taste for seasonings and adjust accordingly.
Sprinkle with fresh parsley and serve.

16 ounces frozen corn
2 tablespoons butter
2 tablespoons honey
2 ounces cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet, heat the frozen corn over medium-high heat, stirring often, until hot.
Add the honey and butter and stir until the butter is melted. Cut the cream cheese into small
chunks and add them to the corn, along with the salt and pepper.
Allow the cream cheese to melt, then stir until completely melted into the honey butter sauce.
Serve the corn hot.

3 cups (about 3 pounds uncooked) mashed butternut squash
1/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 to 3/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Asiago cheese

Preheat oven to 450°F. Coat a 1 1/2-quart baking dish with cooking spray.
In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper.
Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of
Parmesan and the shredded Asiago cheese too.
Bake for 20 minutes.
ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400 degrees F. Cut your butternut
squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking
sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated
oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the
pulp, and then mash it up for your recipe!
TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use.
Bring it to room temperature again before using in this recipe.

3, 14.5 oz. cans cut green beans, drained
6 bacon slices, cook until crispy
⅔ cup brown sugar
¼ cup melted butter
6 tsp. soy sauce
2 tsp. garlic powder
2 tsp. onion powder

Spray a 9 x 13 pan with your favorite cooking spray. Heat oven to 350*.
Put drained green beans into the pan.
Mix the brown sugar, melted butter, soy sauce, garlic powder, and onion powder.
Pour over green beans.
Add the cooked bacon.
Bake for 25 minutes, serve warm.