Rosemary Roasted Potatoes

A super simple side dish, I pair it with everything! Ingredients 2 lbs baby potatoes, washed and halved 2 tbsp fresh rosemary, rough chopped 1/4 cup olive oil salt and pepper Directions Preheat oven to 425º and line a large sheet pan with parchment paper (for quick cleanup). In a large mixing bowl, toss together…

Haricots Verts and Tomato Salad with Dill

This is a super easy and quick side dish! It requires (practically) no cooking and can be served hot or cold. Ingredients 2 lbs haricots verts, trimmed 8 oz cherry tomatoes, halved 1/4 cup olive oil 1 lemon, juiced 2 tbsp red wine vinegar 1 tsp garlic powder 1 tsp dried oregano 1 tsp salt…

Shaved Brussels Sprout Slaw

This is a great side dish, or you can load up your bowl for a super healthy main dish! Ingredients 2 lb brussels sprouts 1 cup cherry tomatoes 1/2 red onion 12 oz frozen corn, thawed 8 oz black olives 1/2 cup olive oil 1/4 cup red wine vinegar 2 tbsp dijon mustard 1 tbsp…

Roasted Vegetables

One of the reasons I love this recipe is because it can be applied to any root vegetable, as well as some others! You could use potatoes, carrots, beets, Brussels sprouts, etc. It’s pretty easy and it only takes a couple basic ingredients. You can also switch up the herb and seasoning combination, depending on…

Mexican Street Corn

This is possibly my favorite side dish of all time because it pairs so well with my favorite food group – Mexican food. I grew up with Mexican food and it was always a part of family gatherings (especially Easter), but as a family we always ate very traditional Mexican food (probably because it was…