SHOP VENTRAY

Sides

Roasted Root Vegetable

Roasted Root Vegetable

A medley of colorful roasted root vegetables, kissed with herbs and olive oil, makes for a vibrant and savory side dish for your table.

Ingredients

  • Assorted root vegetables (carrots, parsnips, sweet potatoes)
  • Olive oil
  • Salt and pepper
  • Fresh herbs (rosemary or thyme)

Directions

  1. Preheat the Ventray Oven to 400°F.
  2. Cut vegetables into bite-sized pieces.
  3. Toss with olive oil, salt, pepper, and herbs.
  4. Roast for 30-40 minutes until tender and caramelized.

Kugel

Kugel

A sweet or savory noodle casserole, kugel is a comforting dish that’s both creamy and satisfying.

Ingredients

  • 8 oz egg noodles
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 tsp vanilla extract
  • Cinnamon and raisins (optional)

Directions

  1. Cook noodles in the deep plate of Ventray Grill, drain.
  2. In a bowl, mix eggs, sugar, butter, sour cream, cottage cheese, and vanilla.
  3. Fold in noodles.
  4. Sprinkle with cinnamon and raisins (optional).
  5. Bake at 350°F for 45-50 mins.

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Braised Red Cabbage

Braised Red Cabbage

Sweet and tangy, braised red cabbage is a colorful and flavorful side dish that pairs beautifully with your feast, adding a burst of festive color.

Ingredients

  • 1 red cabbage, thinly sliced
  • 2 apples, peeled and diced
  • 1 onion, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 2 tbsp butter
  • Salt and pepper
  • Cloves (optional)

Directions

  1. In the plate of Ventray Grill, sauté onion and apples in butter until softened.
  2. Add cabbage, vinegar, sugar, salt, pepper, and cloves.
  3. Simmer, covered, for 1-1.5 hours, stirring occasionally.

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Rosemary Roasted Sweet Potatoes

Rosemary Roasted Sweet Potatoes

These roasted sweet potatoes are enriched with the flavors of rosemary and garlic, making them a nutrient-packed side dish.

Ingredients

  • 4 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Directions

  1. Preheat the Ventray Oven to 400°F.
  2. In a large bowl, toss the sweet potato cubes with olive oil, chopped rosemary, minced garlic, salt, and pepper.
  3. Spread the sweet potatoes in a single layer on a baking sheet.
  4. Roast for 25-30 minutes or until the sweet potatoes are tender and lightly browned, stirring occasionally.
  5. Serve.

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Packed with protein-rich quinoa, tart cranberries, and aromatic spices, this dish is a wholesome twist on the classic stuffing.

Ingredients

  • 4 acorn squash, halved and seeds removed
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. Place the acorn squash halves on a baking sheet, cut side down, and bake for 30-40 minutes or until tender.
  3. In a saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
  4. In the plate of Ventray Grill, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
  5. Stir in the cooked quinoa, dried cranberries, chopped pecans, dried sage, salt, and pepper.
  6. Fill each roasted acorn squash half with the quinoa mixture.
  7. Place the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until heated through.
  8. Serve.

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Maple-Glazed Carrots with Pecans

Maple-Glazed Carrots with Pecans

These maple-glazed carrots are enhanced with a drizzle of pure maple syrup and toasted pecans, making them a flavorful and nutritious side dish.

Ingredients

  • 1 pound carrots, peeled and sliced into thin rounds
  • 2 tablespoons pure maple syrup
  • 1/4 cup chopped pecans, toasted
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions

  1. In the plate of Ventray Grill, heat olive oil over medium heat.
  2. Add the sliced carrots and sauté for 5-7 minutes or until they start to become tender.
  3. Drizzle the pure maple syrup over the carrots and continue to cook for another 2-3 minutes, stirring to coat the carrots evenly.
  4. Remove from heat and stir in the toasted pecans.
    Season with salt and pepper to taste.
  5. Serve.

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Green Bean Almondine

Green Bean Almondine

This lightened-up version of green bean almondine replaces excessive butter with toasted almonds and a touch of lemon zest, resulting in a healthier and still delightful side dish.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1/2 cup slivered almonds
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Salt and pepper to taste

Directions

  1. Steam or blanch the green beans until they are tender-crisp, about 3-4 minutes. Then, drain and set aside.
  2. In the plate of Ventray Grill, heat the olive oil over medium heat.
  3. Add the slivered almonds and toast them until they become golden brown, stirring frequently.
  4. Toss in the cooked green beans, lemon zest, salt, and pepper. Sauté for a few minutes until everything is well combined.
  5. Serve.

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Balsamic Roasted Brussels Sprouts with Pomegranates

Balsamic Roasted Brussels Sprouts with Pomegranates

These Brussels sprouts are coated in a balsamic glaze and garnished with pomegranate seeds, combining sweet and tangy flavors for a vibrant side dish.

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons honey or maple syrup
  • 1/2 cup pomegranate seeds
  • Salt and pepper to taste

Directions

  1. Preheat Ventray Oven to 400°F (204°C).
  2. In a bowl, mix balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper.
  3. Toss the Brussels sprouts in the mixture until well coated.
  4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes or until they are tender and caramelized.
  5. Remove from the oven, sprinkle with pomegranate seeds, and serve. Enjoy the sweet and tangy goodness!

Caribbean Pineapple Chicken

Caribbean Pineapple Chicken

This dish features tender chicken pieces cooked in a sweet and tangy pineapple sauce. 

The addition of Caribbean spices adds a kick of flavor, making it a delicious and exotic main course.

Ingredients

• 4 chicken breasts

• 1 cup pineapple juice

• 1/2 cup brown sugar

• 1/4 cup soy sauce

• 1/4 cup ketchup

• 1 tablespoon cornstarch

• 1 cup diced pineapple

• 1 bell pepper, diced

Directions

1. Combine pineapple juice, brown sugar, soy sauce, ketchup, and cornstarch in a Ventray PRO600 Commercial Professional Blender.

2. Blend until smooth.

3. Pour sauce over chicken in the Ventray EL-GRILL Electric Indoor Grill and cook until fully done.

4. Add pineapple and bell pepper during the last few minutes of cooking.

5. Serve over rice for a complete meal.

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Caribbean Spiced Nuts

Caribbean Spiced Nuts

A delightful snack, these nuts are roasted and coated in a blend of Caribbean spices.

Ingredients

• 1 teaspoon brown sugar

• 1 ½ Tablespoons Spice Mix

• 2 Tablespoons coconut oil

• 2 cups plain unsalted nuts, such as cashews or almonds

• ¼ teaspoon liquid smoke

• Fresh squeezed lime juice from one lime

Directions

1. Mix brown sugar and spice mix in a small bowl.

2. Melt coconut oil in a Ventray EL-GRILL Electric Indoor Grill.

3. Add nuts, liquid smoke, and spice mix.

4. Saute’ for about 5 minutes, stirring occasionally until nuts are toasted.

5. Take off heat and sprinkle another dash of salt over the nuts.

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