A few quick and easy side dishes

I’ve outlined just a few of my favorite side dishes that I use often. Some, but not all of them, follow a general trend- cut veggies up, toss with oil and seasonings then roast them in the oven. I usually make my sides in large batches and have them in the fridge ready to reheat and eat next to my protein.

 

Oven roasted broccoli

Ingredients:
1 pound broccoli florets
2 Tablespoons olive oil
2 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon pepper
1 teaspoon lemon juice
1 teaspoon grated lemon zest
Pinch of red pepper flakes (optional)

Kitchen supplies needed:
Baking sheet

1. Preheat oven 425 degrees F.
2. Rinse and chop broccoli into desired sized florets.
3. Toss all ingredients together in a large bowl then spread evenly over baking sheet.
4. Bake for 20-25 minutes. The florets will be tender and will be slightly browned.

 

 

Oven Roasted Brussels sprouts

Ingredients:
2 pounds Brussels sprouts
1 Tablespoon melted ghee
Kosher salt and pepper to taste

Kitchen equipment needed
Baking sheet

1. Preheat oven to 400 degrees F.
2. Wash and trim hard end of each sprout and remove tough outer leaves then slice each sprout in half.
3. Toss sprouts with ghee and season with salt and pepper then spread evenly over the baking sheet.
4. Roast in preheated oven for 30-35 minutes or until tender.

 

 

Roasted carrots

Ingredients:
2 pounds carrots
1 Tablespoon melted ghee
Salt and pepper to taste

Kitchen equipment needed
Baking sheet

1. Preheat oven to 400 degrees F.
2. Wash carrots, cut off ends and slice them into approximately 1 inch lengths. If the carrots are very large you can cut each length in half.
3. Toss carrots with ghee, salt, and pepper.
4. Roast in preheated oven for approximately 25 minutes or until tender and slightly browned.

 

 

Cauliflower Rice

Ingredients:
2 Tablespoons ghee
1 head of cauliflower
Salt and pepper to taste
1 small onion cut into a small dice (optional)

Kitchen equipment needed:
Food processor or box grater
Large skillet with lid

1. Remove outer leaves from cauliflower then rinse and cut into florets.
2. Use a food processor or box grater to process florets into “rice sized” pieces.
3. Heat ghee in a large skillet over medium-high heat.
4. If using onion, sauté onion for approximately 3 minutes, if not using onion go directly to step 4.
5. Add cauliflower and mix well with ghee.
6. Turn heat down to medium heat, cover with lid and sauté for about 5 minutes or until cauliflower is tender but not mushy. Season with salt and pepper.