Please don’t skimp out on the side dishes. Ever start with a bomb protein like Chicken Scapploini or Roast Beef? Then, you start to think of some great pairings and you just get stuck. The plain rice or the green beans just won’t cut it this time. I have two (new to me lol) side dish recipes that will deserve a spot on your upcoming dinner menu.
Roasted Asparagus & Crushed Red Potatoes
These fairly quick recipes take about 20-30 minutes to prepare and taste amazing! Feel free to add or take away ingredients (hello diet restrictions) the goal is to create healthy-ish recipes we will grow to love and share with those we love! Let’s get into them!
Roasted Asparagus
Serves 4-6
Ingredients:
2 pounds thick asparagus
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons minced garlic
1/2 lemon for lemon juice
Directions:
1. Adjust oven rack to lowest position, place baking sheet on rack, and heat oven to 500 degrees.
2. Trim bottom of asparagus spears and discard. Peel just the bottom halves of spears until white “flesh” is exposed. In a large bowl, cutting board, or another baking sheet season your asparagus; 2 tablespoons oil, salt, pepper, garlic powder, minced garlic.
3. Transfer asparagus to preheated sheet and spread into an even layer. Roast, without moving asparagus, until undersides are browned, tops are vibrant green, about 8-10 minutes.
4. Remove from oven, drizzle remaining olive oil & lemon juice. Transfer to a serving dish, best while hot. Text
Crushed Red Potatoes
Serves 4-6
Ingredients:
2 pounds small red potatoes, unpeeled
2 tablespoon salt
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons unsalted butter
2 tablespoons minced garlic
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Directions:
1. Place potatoes with 2 tablespoons salt in a Dutch oven or whichever pot you’d like; cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-high heat and simmer about 20 mins.
2. Potatoes should be very tender, drain potatoes in a colander.
3. Melt butter in now-empty pot over medium heat. Add garlic, cook until fragrant. Turn off heat, stir in chives, parsley, remaining salt, and pepper.
4. Add potatoes to the pot. Press each potato with the back of a spoon or spatula to lightly crush. Make sure potatoes still have texture, do not mash.
5. Stir up to coat potatoes with butter mixture, transfer to a platter & serve.
Serve these side dishes together or separate! Pair them with a yummy protein and your meal is complete! Let me know if you’ve tried any of my recipes in the comments below! Be sure to subscribe to my emails to make sure you don’t miss any content! Thank you so much for being here Family!
Be well & Be blessed!
