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