It’s always a good time to spice up dinner, and one way to do that is changing up your sides.
Here are some ideas that are regularly used (and often changed up with different flavors and spices) in our house each week.
Roasted Sweet Potatoes
Simply wash and dice them, placing them on a large cookie sheet. I love to dredge mine in coconut oil, salt, pepper, and rosemary. I bake at 450 degrees for 15-20 minutes. Voila! Delicious!
Roasted Fresh Green Beans
Fresh green beans trump frozen or canned any day of the week. Clip the ends, wash them, and then place them on a large cookie sheet. Lightly toss them in olive oil, salt, pepper, fresh garlic, and sweet paprika. Bake at 420 degrees for 15 or so minutes, and then add blanched almonds and cook for another 10 or so minutes (or until brown and slightly crispy).
You can put many spins on a garden salad, dressing it up to match whatever festivity you’re attending. Try adding some stevia sweetened cranberries and slivered almonds for a twist, or fresh fruit. With a slightly sweetened vinaigrette, you’ve got a winner on your hands.
Steamed Broccoli, Squash, and Zucchini
This is pretty cut and dry. Dump your favorites veggies in a steamer and then cover with butter, salt and pepper!
This is such a great way to clean out those veggies from your fridge or pantry that are about to go bad. It’s a wonderfully versatile option because you don’t necessarily have to plan in advance. Just throw what you have on a pan with olive oil or coconut oil and seasonings, and it’s pretty much guaranteed to be delicious.