TRADITIONS...Just a few of my favorite side dishes! Yum!

TRADITIONS...Just a few of my favorite side dishes! Yum!

 1. Preheat oven to 425...take any veggie you like and cut to uniform size.

(my favorites are broccoli, asparagus and/or Brussels sprouts with this method)

 2. Spread with EVOO (extra virgin olive oil), Salt & Pepper.

 3. Roast for about 10 minutes...or longer...I like them crispy (like the picture below)...but that's not for everyone!  Also, veggies like potatoes or sweet potatoes will take longer. Enjoy as a side or over pasta!

My other favorite side dish these days is from Real Simple...

check it out because it is easy and delicious:

Gentl & Hyers

Honeyed Carrots and Oranges

Serves 8

Hands-on Time: 15m

Total Time: 50m

Ingredients:

• 2 pounds very small carrots, scrubbed; or regular carrots(trimmed, peeled, and cut into thin sticks)
• 1 orange, cut into 8 pieces
• 2 tablespoons olive oil
• 2 tablespoons honey
• kosher salt and black pepper
• 2 tablespoons small dill sprigs

Directions:

Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.  Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.  Tip: This recipe calls for very small, young carrots—not to be confused with peeled “baby carrots” sold in bags at supermarkets. If young carrots aren’t available, use cut-up regular carrots instead.

Evelyn’s Strawberry-Romaine Salad

Ingredients:

·      cup vegetable oil

·      ½ cup red wine vinegar

·      cloves garlic (minced)

·      ¾ cup sugar

·      ½ tsp. salt

·      ½ tsp. paprika

·      ¼ tsp. ground white pepper

·      1 large head of romaine lettuce

·      1 head of Boston lettuce

·      1 pint strawberries (sliced) (you can substitute w/ raspberries or kiwi’s also)

·      1 cup (4 oz) shredded Monterey Jack Cheese

·      ½ cup chopped walnuts (toasted)

Directions:

Combine first seven ingredients for dressing. Blend in blender or shake in large covered jar or container.  Tear washed lettuce into bite size pieces. Combine lettuce & other ingredients in large salad bowl. Pour dressing over salad and toss gently. Serves 12

This may not be in season...but the dressing is what makes it so delicious! So get creative and change it up with pears and pecans or whatever is in season...I always love dried cranberries or dried cherries too! 

Thanks Aunt Ev for this one!

Oven-Baked Sweet Potato Fries

Recipe created by Cat Cora 

Ingredients:

    * 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips

    * 1/4 cup olive oil

    * 1/2 tsp. kosher salt

    * 1/2 tsp. dried Italian herb seasoning

Preheat oven to 425°. Line a baking sheet with  foil coated with cooking spray.  Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices. Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm. (Serves 4)

Zucchini Fritters 
from What’s Cooking Blog 

Ingredients:

• 1 small zucchini (grated)
• 1/2 cup flour
• 1 egg
• 1 green onion (chopped)
• 1 tablespoon cilantro (chopped, or parsley)
• salt and pepper to taste
• 2 tablespoons oil

1. Mix the zucchini, flour, egg, green onions, cilantro, salt and pepper in a bowl.

2. Heat the oil in a pan. 3. Spoon zucchini mix into pan & cook until golden brown on both sides, about 4 min per side.