Lets Get Roasted

 

 

Meals just aren't the same where there isn't a side dish. If you are anything like me, you want something more than rice and beans. And now that we are living the healthy lifestyle, you have quinoa instead of rice. But I want MORE!!! 

I want something that makes me say YYYUUUMMM. Something that makes me say "oohh that looks like its gonna taste good". I want MORE!!!! 

So i bring you MORE. We are going ROASTED. 

The best thing about roasted side dishes, is there are SUPER easy to make and even easier to clean up. Usually you can put it on a sheet pan, slide it in the oven, and your done. Today we will be making Roasted Cherry Tomatoes and Roasted Brussels Sprouts. But of course we can't just have them Plain Jane. We are kicking them up a notch. Yea, we are getting fancy with our side dishes. 

 

Roasted Brussels with Pancetta and Balsamic Drizzle 

What you'll need:

1 1/2  lb of brussels sprouts (cut in half)

4 oz of panchetta - chopped up 

1/4 c of olive oil 

salt and pepper to taste

1/2 c of balsamic

Here's what you do: 

Preheat oven to 400

In a large bowl, mix up the brussels sprouts, pancetta, olive oil, and salt and pepper, Make sure everything is fully coated. Spread out on a baking sheet so that everything is in one even layer. Bake for about 20 - 30 minutes making sure to toss once you reach the 20 minute mark. So that everything is fully cooked. Once done, take out and let cool. 

In a small saucepan, add the balsamic and gently reduce until it gets to a syrup like consistency and is reduced to about half. 

Remove from the brussels sprouts and pancetta from the pan and toss with the balsamic ... ENJOY !!! 

 

Roasted Cherry Tomatoes with Herbs and Garlic

What you'll need: 

3 tbs olive oil 

2 tbs minced garlic 

2 pints of cherry tomatoes 

Salt and pepper to taste 

2 1/2 tbs chopped basil 

2 1/2 tbs chopped parsley

Here's What to Do: 

Preheat oven to 375 

In a large bowl, toss the cherry tomatoes with the garlic, olive oil, salt and pepper. Place on baking sheet in an even layer. Cook for about 35 - 40 minutes. Once the tomatoes are bursting and juicy take out and toss with the parsley and basil.

Let cool and ENJOY !!! 

 

 

What other side dishes can you think of that put rice and beans to shame

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Laura CurryComment