Though you all want to claim that you love healthy recipes, the metrics say otherwise.  When I look to see which types of recipes most people enjoy, I notice that most of you prefer the decadent dishes to healthier ones. With so many people trying to eat clean nowadays, I wonder why preferences go the other way. 

As it turns out, I need look no further than my own home. When I make dishes for my blog, I will often throw a couple of potatoes in the oven just in case the rest of my family decides not to indulge. More often than not, the healthy sides do not even get a look. One time, I did make my husband try my Brown Rice and Wheatberry dish. Initially he turned his nose up, but when he took a bite, he liked it so much that he took it for lunch the next day!

When I am cooking for company, I stick to my old standbys (and you should too). There may not be many out there willing to taste your experimental cooking, but they will of course love your lasagna or green bean casserole. That being said, there is nothing wrong with trying new dishes, but perhaps reserve that for your closest friends and those who can laugh over a failed attempt.

This dish actually turned out to be one my family loved, and there was no one more surprised than I. Watching my boys eat cooked carrot made my heart swell. This side is so easy to whip up, you will have it done in no time at all! The corn, red pepper, and carrots are surrounded by buttery goodness. They also gave it a nice crunch in every bite. The artichokes and basil are that savory touch, the lemon is the tang and the red pepper flakes add the perfect amount of heat. This is a “short on time” dish packed with flavor.

This recipe is my own and will serve 4 to six people who will, for a change, love this healthy dish. 

Ingredients for Confetti Corn:

2-3/4 cups fresh or frozen corn, thawed
1/2 cup carrots, chopped 
1/2 cup chopped pepper red pepper
1/4 cup artichoke hearts, chopped
4 tablespoons butter
6 large fresh basil leaves, chopped
Pinch of red pepper flakes
Juice of one-half lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place butter in medium skillet and heat on medium heat until melted.

Add onions and cook until just tender.

Add the carrots and crushed red pepper flakes and cook until softened.

Stir in the red pepper, artichokes, basil, salt, and pepper.

Squeeze in the lemon juice.

Cook for another minute or two.

Serve warm and enjoy.

It’s that simple!