Coming up with side dishes that will accompany your main dish and still please everyone can be frustrating at times. These side dish recipes can be used year round.

The classic candied sweet potato recipe is one that we have used for years. Most of the family did not like the extra sweetness of marshmallows on their sweet potatoes, so this recipe works well for us. I hope you and your family enjoy these side dishes.

Broccoli and Cashews

Ingredients
1 1/2 pounds fresh broccoli, cut into bite size pieces
3 tablespoons butter
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped unsalted cashews
1/2 tablespoons cornstarch
1/2 cup water
1 tablespoon red or rose wine

Procedure
Heat over to 375 degrees.
Place cashews on a cookie sheet and bake for 8-10 minutes.
Place the broccoli into a large saucepan with about one inch of water in the bottom. Bring to a boil, and cook for seven minutes, or until tender, but still crisp. Drain.
Arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat.
Mix in the brown sugar, soy sauce, vinegar, wine, pepper and garlic. Bring to a boil.
Mix cornstarch with water and gradually add to the sauce to thicken. When the sauce is slightly thickened remove from the heat.

Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Classic Candied Sweet Potatoes

Ingredients
1 29-ounce can sweet potatoes
1/2 cup butter
1 cup packed brown sugar
1 teaspoon cinnamon

Procedure
Preheat oven to 350 degrees
Drain the can of sweet potatoes, reserving 1/4 cup of liquid.
Place sweet potatoes in a 8×8 inch baking dish, like the Pyrex Grip-Rite 8-Inch Square Baking Dish, Clear .
In a small saucepan over medium heat, melt butter, brown sugar and cinnamon. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
Bake in preheated oven for 30-45 minutes, occasionally basting the sweet potatoes with the brown sugar sauce until caramelized.

Tip:
If your oven is busy, you can make the candied sweet potatoes in a slow cooker.  Add the sweet potatoes and pour the sauce over the top. Cook on low for two to three hours. Spoon the sauce over the top occasionally until the potatoes are caramelized.

Green Beans and Bacon

Ingredients
1 pound fresh green beans or frozen green beans
4 pieces of bacon
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup butter or margarine
1/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Procedure
Wash fresh green beans.  Snapping off the ends and remove the tough string if there is one.  Discard ends and strings.
Fry bacon in a skillet until about half way done.  Remove from heat and place in a saucepan.
Sauté the onion and garlic in the bacon grease. Add a little butter or margarine if you need more grease. Remove from heat and place in the saucepan.
In the saucepan, combine the rest of the ingredients. Cover and simmer for 15-20 minutes or until beans are tender. Stir occasionally.

Enjoy!