Blue Lake Green Beans with Crispy Prosciutto by Draeger's Cooking School

Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Roasted Asparagus and Parmesan by Nancy Miyasaki

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).

Brussel Sprouts Sauteed in Garlic & Olive Oil by John Spottiswood

This is a simple, tasty side dish to add to your menu. I've adapted it from Marcella Hazan's recipes for other vegetables. It tastes GREAT with Brussel Sprouts. Broccoli is good too.