On the Side

We've had some tasty new side dishes with dinner lately. That's something that I think can get a little boring/repetitive, so I thought I'd share!

Garlic Hasselback Potatoes with Herbed Sour Cream
Recipe: Food Network

These were really cute (if you can call a potato "cute"), and they tasted great. The herbed sour cream was a nice addition, too! We had ours with BBQ Pork Burgers, but I think they'd go well with just about anything.

Baked Zucchini "Fries"
Recipe: Two Peas and Their Pod

I was really excited to try these, and they were even better than we expected! A few changes: used one whole egg (instead of two egg whites) for the wash, used regular Italian-seasoned breadcrumbs, didn't bother flipping them during baking. We had them with Caprese sandwiches -- a dinner that I loved.

Roasted Brussels Sprouts
(Not really a recipe - just a method.)

These aren't new to our menu, but we don't have them that often. For one, they seem to be more expensive than other veggies? Maybe they're out of season? If you think Brussels sprouts are gross, try them this way!

Trim off the stem ends and cut in half. Discard any dark green leaves on the outside. (They're tough, and dirt is sometimes hiding in there.) Wash thoroughly and pat dry. Drizzle with olive oil, season to your liking, and toss to coat. Roast at 400 degrees until tender and starting to brown.

(Side note: The first time I saw Brussels sprouts on the stalk, I was amazed. And then I started singing Jingle Bells.)

Really, I guess this whole post was a side note. ;)