Quick Side: 5-Ingredient Roasted Broccoli and Tomatoes

We eat A LOT of broccoli. Of course it’s good for you and versatile and delicious, but I also know my kiddo will eat it almost any way it’s prepared, so it’s reliable. But because we eat so much, I don’t want to always eat the same old broccoli. This easy 5-ingredient side dish packs the healthy and the flavor into a single sheet pan, and it will pair well with basically any dinner. Here you go.

WHAT YOU NEED
* 1 1/2-2lbs broccoli, broken down into florets
* 1pt grape or cherry tomatoes
* 2-3T olive oil
* garlic salt
* lemon pepper

WHAT TO DO
Preheat the oven to 400F.

Add all of the ingredients to a bowl and toss well to coat. Pour the broccoli and tomatoes onto a baking sheet in a single layer.

Pop the baking sheet into the preheated oven and roast for 20-30 minutes while you prepare the rest of your meal. Transfer to a serving dish when you’re ready to eat and serve immediately while still hot.

Toaster Oven Parmesan Toasts

These are so simple it’s almost a joke. The benefit-to-effort ratio is heavily off balance here. They are so good. And with 4 ingredients and 5 minutes to the whole shebang, how can you go wrong?? I served these alongside this also-absurdly-easy — and luscious — garlic and mushroom soup and they were PERFECT. Here you go.

WHAT YOU NEED
* 1 loaf French or Italian bread, sliced thin on a diagonal
* olive oil
* freshly grated Parmesan cheese
* pinch of salt
* optional: dried or fresh parsley

WHAT TO DO
Place your sliced bread on the tray of your toaster oven in a single layer. Brush each slice with olive oil, and then grate the Parmesan over the oiled bread. Sprinkle with just a pinch of salt and set for two cycles on the toaster function at a medium toasting level. You want golden and crispy, not browned and hard! That’s it! Sprinkle with some parsley if you like (or don’t!). Voila!

Food for Thought: What’s Your Go-To Thanksgiving Side?

Everyone has one. The one they take seconds and thirds and fourths of. Or the one they always have to have or make or it’s not Thanksgiving. What’s your go-to, must-have Thanksgiving side dish.

Thanksgiving is hands down my favorite holiday meal all year. I love everything about it. I love my own family’s traditions, I love that everyone has very specific Thanksgiving-only traditions, and I love creating new ones with my husband and his family and our collective family as we grow. I love remembering which dish is or was everyone’s favorite, and I love that while so much of the traditional meal is consistent from table to table, how much those consistent ingredients and elements and dishes can vary, too.

My go-to has changed. It used to be my Grandma’s stuffing. Now that I wrote that, it totally still is. I could live off only my Grandma’s stuffing and never get tired of it. But I’m now the fresh cranberry sauce lady.

Here’s a version I’ve made the past few years and will make again next week.

What about you?

Mango Cabbage Slaw

That’s not an exciting post title, but this slaw is GOOOOOOOD. I promise. It might even be exciting. This slaw is simple and quick. It features some subtle Asian flavors, but isn’t necessarily cuisine-specific. Tonight I served it on top of lime chicken tacos and it was, well, it was awesome. But it would be a great stand alone salad with a lot of meals and any proteins. Here you go.

WHAT YOU NEED
* 1 large mango, chopped
* 2C chopped green cabbage
* 1C chopped cilantro
* 1/2 a red onion, diced
* 1C shredded carrots
* zest and juice of 1 lime
* 1t sea salt
* pinch sugar

WHAT TO DO
Add the mango, cabbage, cilantro, red onion, and carrots to a large bowl. Zest the lime and then squeeze the juice right over the bowl, then season with the salt and sugar and stir well to combine. Taste and add say or lime juice as needed.