Here are just a few of my favorite side dishes for a special holiday meal or year round!
::Roasted Veggies::
1. Preheat oven to 425 and take any veggie you like and cut to uniform size (my favorites are broccoli, asparagus and/or Brussels sprouts with this method but don’t mix and match too many).
2. Spread with EVOO (extra virgin olive oil), Salt & Pepper.
3. Roast for about 10 minutes or longer.  I like them crispy (see pictures) but that’s not for everyone!  Also, veggies like potatoes or sweet potatoes will take longer so trust your nose and check often! Enjoy as a side or over pasta!

::Honeyed Carrots and Oranges::

from: Real Simple

  • 2 pounds very small carrots, scrubbed; or regular carrots (trimmed, peeled, and cut into thin sticks)
  • 1 orange, cut into 8 pieces
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • kosher salt and black pepper
  • 2 tablespoons small dill sprigs
Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.  Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.  Tip: This recipe calls for very small, young carrots—not to be confused with peeled “baby carrots” sold in bags at supermarkets. If young carrots aren’t available, use cut-up regular carrots instead.
Click here for ::Zucchini Fritters::
This may not be in season…but the dressing is what makes it so delicious! So get creative and change it up with pears and pecans or whatever is in season. I always love dried cranberries or dried cherries too!  Thanks Aunt Ev!
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One Response to {SIDE DISHES}

  1. Cherish Stockdale December 10, 2010 at 12:41 PM #

    yum, love all of these! makes me want to hang out all day in the kitchen cooking :)!!

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