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.

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

WHAT TO DO
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!

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Made by Dave: Homemade Fries

Every once in a while something like this text exchange happens:

Me: I have nothing planned for dinner
Him: I’ll take care of it

WOOOHOOOOOOOOO! Something awesome (like breakfast for dinner!) always comes of this. And tonight it was his most delicious, perfect homemade fries. So. Freaking. Good. Here you go.

WHAT YOU NEED
* 3 potatoes
* peanut, sunflower, or grapeseed oil for frying
* salt
* pepper
* garlic powder
* dry parsley

WHAT TO DO
Peel the potatoes and cut them down into about quarter-inch-ish strips.

Bring oil, about 2-3 inches deep, to a boil in a deep, high-sided pot.

Add the potatoes to the pot, working in batches if the pot is too crowded.

Fry 8-10 minutes, moving them around periodically to ensure they fry evenly and don’t stick together. Test a fry to make sure they’re cooked through, and be sure to remove them before they burn.

Drain them on a paper towel to absorb excess oil, then season with salt, pepper, garlic powder, and parsley, and dig in!

3 Ingredient BBQ Sweet Potato Chips

First lesson I learned making my own potato chips is that I really need to invest in a mandolin slicer. How do I not have a mandolin?? (Any recs are appreciated!) Second thing I learned is that chip making might be my new hobby! So fun! So easy! So many ways to flavor! These easy chips will go with basically any summer meal or any meal or any empty hand seeking snacks! Here you go.

WHAT YOU NEED
* 1 large sweet potato
* BBQ seasoning or rub spice mix (use your favorite or your own go-to blend–I like Trader Joe’s Coffee BBQ Rub)
* vegetable oil

WHAT TO DO
Wash and dry your sweet potato, leaving the skin on, then cut off the dry nubby ends.

Preferably using a mandolin slicer (or the slicer side of a stand grater, or as a last resort, a sharp knife), slice the whole thing up into even slices. Pat these dry with a paper towel. Then do it again.

Place the slices in a bowl and toss with a generous amount of your BBQ seasoning.

Heat 2 inches-depth-worth of vegetable oil in a deep pot over medium-high heat.

Working in batches, so that they don’t stick together or crowd the pot, fry your potato chips for 3 minutes.

Remove from the pot to a paper towel-lined baking sheet to drain. Sprinkle again with BBQ seasoning and transfer to a serving bowl.

Don’t forget to lick those fingers clean!

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

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

WHAT TO DO
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.

roastedredcab