easy sides

Roasted Brussel Sprouts

If you're tired of eating your veggies, it is time you mix it up!!  Roasting is a great way to savor the full flavor--perfect alongside your protein of choice, or a top a bed of brown rice or quinoa! 

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What You'll Need:

1 pound brussel sprouts 

2 Tbsp olive oil

sea salt and pepper to taste


Preheat oven to 375*

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Spread evenly on a baking sheet.  Bake for 15-20 minutes.


Serves 2-3

Roasted Brocolli

If you're tired of eating your veggies, it is time you mix it up!!  Roasting is a great way to savor the full flavor--perfect alongside your protein of choice, or a top a bed of brown rice or quinoa! 

4 c chopped veggies of choice (think broccoli, cauliflower, eggplant, peppers, sweet potato, summer/winter squash...anything goes here)

2 Tbsp olive oil

1 tsp sea or Himilayan salt


Preheat oven to 375*

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Spread evenly on a baking sheet.  Bake for 15-20 minutes.


Serves 2

Kale Harvest Salad

Swap the kale for any greens you have on hand--think spinach, arugula, lettuce, microgreens...any way you can get your greens in, ya know?? 

What you'll need for the salad:

1 bunch kale

1 large carrot

1/2 medium butternut squash, roasted

1 large apple, chopped

1 sweet bell pepper

1 avocado

What you'll need for the dressing:

1/4 c olive oil

1 Tbsp dijon mustard

1/2 tsp sea salt 

1/2 tsp ground pepper

juice of 1 lemon

1 Tbsp apple cider vinegar

1 shallot, minced


Preheat oven to 375*

Peel squash, removing skin.  Cut in half, remove seeds.  Drizzle with olive oil, salt, pepper.  Place in a roasting pan.  Cook for 20-30 minutes, or until a fork easily slides out easily.

Meanwhile, prepare veggies:

Dice pepper and apple

Peel carrot with a vegetable peeler in to ribbons

Tear kale from stems.  Discard stems, and roll leafy greens between hands to soften before chopping.

Mince shallot, and wisk together ingredients for salad dressing.

Combine all ingredients in a large bowl.  Top with diced, roasted squash and diced avocado.

Top with your protein of choice, or serve on the side of your favorite meal!

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Serves 4 as a main, 6-8 as a side