2 Ingredients: Sweet Potato Mash

I have always been a big time sweet potato fan. And I don’t understand how anyone could not be. Sweet potatoes are sweet (duh), beautiful, and delicious but still lovely and savory. And they’re so good for you! Among their many heath benefits, they’re packed with nutrients like vitamins A, C, B6, B1, and B2, as well as potassium, dietary fiber, and more. And while there is no shortage of indulgent recipes featuring sweet potatoes, there’s really no need to add much to them. They’re full of flavor on their own. This simple 2-ingredient recipe proves that. Roast and barely season these babies and you have a perfect side or a base layer on your plate to top with fish or sliced steak or almost anything! Here you go.

* 2 large sweet potatoes
* garlic salt


Preheat the oven to 425 F.

Place the sweet potatoes as-is on a baking sheet. Roast for 45 minutes to an hour, depending on how big your sweet potatoes are, until they’re cooked through and tender.

Allow the sweet potatoes to cool on the pan just long enough to be able to handle them, 2-3 minutes should be enough.

Slice each in half lengthwise and scoop the flesh into a bowl or other serving dish. The skin she slide easily off. Mash the sweet potatoes in the bowl and season lightly, to taste, with garlic salt.

Serve immediately and enjoy!

Parmesan and Garlic-Roasted Acorn Squash

I am committed to cooking with more squash this year. I get in a zone sometimes with certain ingredients and neglect others. Squash is one of those. And since fall is squash season, the time is now! This very simple dish is so incredibly tasty and luscious. It would make a beautiful Thanksgiving side, if you’re in holiday menu-planning mode. With just 4 ingredients and 30 minutes total cook time, this dish is fall and weeknight perfection. Here you go.

* 1 small acorn squash
* 2T olive oil
* 1/4C grated Parmesan cheese
* 2t garlic powder

Preheat the oven to 400F.

Cut the squash in half lengthwise, scoop out the insides, and slice the two halves into 1/2″semicircles.

Place the squash, olive oil, cheese, and garlic powder together in a bowl and toss to coat.

Lay the squash out in a single layer on a baking sheet. Bake for 30 minutes until the squash flesh becomes tender and the cheese crisps up a bit. Add 5 minutes if the squash is still a bit hard.

Quick Side: Roasted Garlic Parmesan Brussels Sprouts

On a busy night, any easy dish you barely have to think about to make and serve is one to keep in your recipe box, wouldn’t you agree? This quick side is one of those. And honestly, substitute almost any hearty vegetable for the Brussels sprouts and you’ve got the same easy side solution to go with your dinner. Here you go.

* 1lb fresh Brussels sprouts, trimmed and quartered lengthwise
* olive oil
* salt
* pepper
* 3t minced garlic
* grated Parmesan cheese

Preheat the oven to 375F.

Place the cut Brussels sprouts in a single layer on a baking sheet.

Pour a few tablespoons of olive oil over them. Sprinkle with salt and pepper to taste. Add the minced garlic and mix well by hand to make sure all the sprouts are well coated.

Generously sprinkle Parmesan over the whole pan.

Pop that pan in the oven for 20-25 minutes. Warm, melt-in-your-mouth-soft and somehow still crispy. And delicious! Serve and enjoy!

Roasted Garlic Lemon Cabbage

This isn’t a “quick side” recipe because it takes a little time in the oven, but otherwise it would be. So simple. So perfect. So freaking good it’s not even right, except it is, and even if you don’t think you like cabbage you should try this because, YASS! What more could I add to an intro? Nada. Here you go.roastedredcab

* 1 small head red cabbage
* 2T olive oil
* 3-4T minced garlic
* coarse sea salt
* black pepper
* juice of 1 large lemon

Preheat the oven to 400F.

Cut off the end of the stem of your red cabbage, then cut the cabbage into wedges or slices, about an inch or so thick. Lay these out on a baking sheet in one layer. Spread minced garlic over the top of each slice. Brush or dab each slice with olive oil, carefully, so you don’t brush or rub the garlic off. Sprinkle with salt and pepper to taste, squeeze the lemon over the cabbage, and then pop the pan in the oven. Roast 30-40 minutes (while you make the rest of your meal!) and serve immediately. Crispy and garlicky on the outside, and then more and more luscious with each layer. What else could you ask of a side dish? Again, nada.