Easiest Side Dish
July 18, 2016

Easiest Side Dish

Whenever anybody asks me if I cook, I’m like “well, yeah, I guess..but I don’t get crazy with it, I just kind of put meals together”.  Based on the reaction I get, apparently that’s cooking.  Does my dinner come from a microwave or take-out container? 90% of the time, no.  And honestly, even though in most areas of the country this is not anything to brag about, we in NYC are what you would call “undomesticated”.  We live in the land of convenience, but with convenience comes cost.  I know people that eat out for every single meal, and let me tell you, that sure doesn’t fit in the budget for me.  I enjoy what I like to think of as a healthy balance between very nice dinners out and affordable dinners at home.  Now that we have a beautiful and functional kitchen, we are cooking SO MUCH.  There’s a huge fruit and veggie market by our apartment that has quickly become my happy place, so we’ve grabbed plenty of fresh produce as well as spices and herbs that kick any meal up a notch.  I’ve always been a vegetable lover, and its finally starting to rub off on Tommy, making the “what do we eat for dinner?” question that much easier to answer.  He now eats brussels sprouts and spaghetti squash on the reg, when the guy wouldn’t touch a vegetable when we first started dating.  Our dinners are simple, healthy (ish), and EASY.  We love crock pot buffalo chicken, homemade pizzas, flank steak, blue-cheese stuffed burgers, or foil-packet salmon for our mains, and some combination of rice and roasted veg to accompany it.  5-10 minute prep time, then let the stove or oven do the rest.  So, ready to feel like a cook with the least amount of effort possible? Here it is, the easiest side dish.

Easiest Side Dish

What you’ll need:

  • Cutting Board
  • Any vegetables you enjoy! I love brussels sprouts, asparagus, summer squash, zucchini and tomatoes.  If I’m feeling extra starchy I’ll throw in chopped yams or gold potatoes.
  • Spices! Pink sea salt, minced garlic, black pepper, etc.  We have a ridiculous variety of sea salts and garlic seasoning, so I just throw a pinch of this and a pinch of that.  Herbs can also fall into this category; potatoes and rosemary are amazing together.
  • Oil: Oil is key, my friends.  You want to be liberal to really pack in that flavor and give each bite that “oh my gosh this is so good” impact.  I usually drizzle a good EVOO or coconut oil, then go in and massage the veggies with my hands.

sidedish2

Before you prep, preheat your oven to 400 degrees.  Then chop all of your veggies, separate them into personal-sized foil pouches, dress them with spices and oil and boom – you’re done.

Easy Side Dish

Pop the packets into the oven for 35-4o minutes depending on your preference.  I usually go 40 minutes because I love anything slightly charred – I like my brussels sprouts to be nice and crispy and my potatoes to be well done.

If you know anything about me, you know I think with my stomach, so therefore I ate my “after” picture before actually taking a photo of it.  I know, I know, rookie blogger move.  Who doesn’t show an after?! That’s just how tasty these foil packets come out, though! Not a bland side-dish in my future, I’ll tell you that.

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How easy does that sound?  It really is the easiest side dish, and a tasty one at that.  You don’t even need a lot of prep space – just a counter and a stove!

Do you guys ever roast vegetables? How do you prepare them?

Have an awesome day.

Xo

Ava

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Leshea : 14:52 July 19, 2016 Reply
I roast Red potatoes with onions, fresh garlic and add some spice of choice. Wrap them in foil tightly and put them on the grill for about a 1/2 hour. They are amazing!

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