Food Friday | Paleo-Friendly Veggie Side Dishes

I'm thrilled that so many people are interested in getting the recipes to the food I post on Instagram.  (I'd love it if you followed along, if you don't already!)  So, I'm starting this series to share some of my favorites.  I love to cook and eat good food, but I am also a busy mom and I don't particularly want to spend hours in the kitchen.  That's why I'm so bad at meal planning or doing meal preps for the week.   Anyhow, back to the topic at hand.  I like to make quick, easy, healthy meals for my family.  I'm not really good at following a recipe, I like to improvise. a lot. And I don't really measure too accurately either.  I'll share my step-by-step albeit vague directions and share the link to the original recipe, where there's one.  Hope it helps & gets you to try something new!  

To kick off this "Food Friday" series I'll be sharing my favorite easy go-to side dishes.  I really make these way too often.  I need to add some variety into my dinners.  Maybe I'll start experimenting soon...yikes! 

Roasted Brussels Sprouts 

  • 1 lb. of brussels sprouts
  •  kosher salt
  • 2 tbs olive oil

1. Wash brussels sprouts, cut off stems and outer leaves.  Cut in half.  Place in bowl.

2.  Drizzle with olive oil.  

3. Sprinkle with kosher salt to taste - enough to coat them but not too much that they are totally covered in salt. ( I told you I was vague)

4.   Place evenly on baking sheet.  Bake at 375 degrees for about 30-45 mins. Brussels sprouts will be nice and crispy on the outside & soft on the inside.

 

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Sauteed Asparagus 

sauted-asparagus.jpg
  • bunch of asparagus
  • kosher salt
  • 2 tbs olive oil

1. Wash asparagus and cut off ends if they're dry.

2. Mix olive oil with asparagus

3. Add olive oil to a large cast iron pan.

4. Throw in the asparagus and let it cook for about 5-10 min. Toss the asparagus a few times while cooking. I don't like them too soft, but you can keep them in longer depending on how you like them cooked.  

* You could also add balsamic vinegar with the olive oil to these. 

Roasted Cabbage Wedges

I follow Martha Stewart's exact recipe for these, so here's the link:

http://www.marthastewart.com/315062/roasted-cabbage-wedges

I use the fennel seeds instead of the caraway - mostly because already had the fennel when I found the recipe. 

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Didn't I tell you they were easy to make!  Well. I hope you enjoy trying these easy and yummy side dishes for your family too. What are some staple side dishes in your house?  Clearly, I could also use some new ideas! Thanks & tune in next week for some juicing recipes :)

ps.  I also promise better photos next time.  These are all iphone shots for instagram!