Tender green beans, baby potatoes, smoky bacon, and sweet onions are perfectly combined in this irresistibly classic southern side dish.

Southern Green Beans

It goes without saying we are a meat and potatoes kind of family. Adventurous eaters with tastebuds that favor the southwest, but put a classic, filling meal on the table and my crew of boys are ready to dive in

I served these Southern Green Beans and Potatoes along with our favorite Crispy Oven Baked Chicken. It was the perfect pairing, because the chicken finished cooking just as the potatoes were tender. The meal was a hit with my whole family.

When my friend Melissa (of Melissa’s Southern Style Kitchen) told me she was writing a cookbook, I told her I wanted to be first on her list to review it. When I received my advance copy I couldn’t stop flipping through it and drooling over everything.

The cookbook, Melissa’s Southern Kitchen, was released a few years ago and you can find it here on Amazon or countless other retailers. I have loved cooking so many of the family recipes that she shared.

Whether you are looking for a full Sunday dinner or a casual weeknight supper, there is a recipe here for every occasion.

With recipes like Melissa’s unforgettable Buttermilk Fried Chicken, BLT Macaroni Salad, Pecan Praline Baked Brie, and so many others, I have had a lot of fun trying these recipes.

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This Asparagus Skillet is a delightful combination of sweet potatoes, fresh corn, asparagus, and bacon with a drizzle of balsamic.

Asparagus Skillet

This was something unexpected that I pulled together for a dinner side dish a few years ago, using odds and ends from the refrigerator. It was one of those nights where I stood there staring just waiting for inspiration. As if I expected a meal to magically appear.

So I started pulling out things that just need to be used up, a random ear of corn, a few strips of bacon (what were those doing left alone, that NEVER happens) a bundle of asparagus that was looking just a tad sad along with some sweet potatoes on the verge of sprouting.

What resulted was a skillet full of magic. I know that sounds like I am exaggerating but I promise you I am not. This dish is so good it qualifies as a company coming over meal.

Slightly browned sweet potatoes, salty bacon pieces, fresh corn cooked just until warm, and asparagus that is tender and still just a little bit crisp are all tossed together with just a drizzle of balsamic to make this Asparagus, Bacon, Corn, and Sweet Potato Skillet.

I enjoyed the sweet and salty mix of the potatoes and the bacon combined with the crunch of the fresh vegetables. This is a great mix of textures and flavors. My kids liked this so much, that my oldest asked for seconds. Seconds of a vegetable side dish?

While I intended for this to be a side dish because I served it with some grilled chicken that night. This dish has a spot in our regular lineup. And I have been known to double and triple the recipe and call it the entire meal.

Kitchen Tip: I use this skillet, this bowl, and this spatula to make this recipe.

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VegetableRecipes.com is a brand new website dedicated to everything vegetables! Why? Because vegetables don’t have to be boring!

If you’ve been cooking with me for any length of time at all, you’ve likely caught on to just how much I enjoy food. I created Barefeet in the Kitchen 11 years ago to share our favorite recipes with family and friends. Along the way, I quickly discovered that sharing recipes online is a whole lot of fun.

This leads me to today’s news. I love sharing recipes with you so much that I started a brand new website dedicated to everything vegetables – VegetableRecipes.com. Why start a brand new site that’s all about vegetables? Because vegetables don’t have to be boring and I’ve grown to truly love them.

Never fear, I’ll still be here sharing the recipes we love, but I’m also there sharing a new recipe every single weekday!

On VegetableRecipes.com, you’ll find recipes for meat lovers, as well as an abundance of vegetarian options. Every recipe on the new site features at least one vegetable, though some recipes feature many more.

Pan Roasted Broccoli with Parmesan is a classic cheese and broccoli combination that is elevated with a sweet note from a sprinkling of brown sugar.

This veggie spaghetti is delicious when made both with or without any meat. My own preference is fully loaded with vegetables without any meat needed.

I’m certain it won’t surprise you to hear that my guys enjoy this pasta best with a pound of hot sausage or ground beef added to the mix. If you prefer the vegetarian option, it’s delicious without a b

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

I made this skillet with bacon, but that could be skipped for a vegetarian option; just use a tablespoon or so of oil in its place.

Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

My family loves a hearty hash skillet pretty much any time of day. We eat them often for breakfast, lunch, or dinner. Sausage Hash with Cabbage, Beans, and Potatoes or Corned Beef Hash are terrific ways to use leftovers from the fridge to make a killer meal.

Pork Carnitas Hash is a must make every time we have carnitas in the house. Looking for a vegan option? This Vegan Breakfast Hash looks absolutely delicious too.

Kitchen Tip: This skillet works great for this recipe.

Crispy Breakfast Hash

1. In a large skillet, over medium-high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan.
2. Add the onion to the pan and cook for a few minutes, until it has softened. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and then stir. Press into the bottom of the pan and let cook undisturb

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Roasted Broccoli and Asparagus

Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!

This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.

Edited to add: I published this post 11 years ago just a few days after I started sharing recipes on this website. We aren’t gardening this year, so I’m really looking forward to enjoying the Farmer’s Market near our new home in Ohio!

Roasted Summer Vegetables

• asparagus spears
• Italian zucchini
• yellow or crookneck squash
• broccoli florets
• olive oil
• salt and pepper

Roasted Asparagus, Broccoli and Summer Squash

1. Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
2. Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.