Sides are where you can get the most creative with dinner. That’s probably why they’re the best part of the meal. They can be dressed up or down depending on the mood and motivation and can easily be tweaked to fit any diet or round out any main dish.
Most of us — myself included — tend to focus all their energy on the main dish when planning dinners for the week. That usually means I am scrambling at the last minute to figure out a fast and easy side to pair with it that’s also healthy.
Roasted root vegetables are an ideal winter side dish, and when they become brown and caramelized, they have a sweetness that can satisfy your sugar cravings. Usually, it’s plenty to toss them with just olive oil, salt, and pepper, but when you want a bit more, this is your dish. The citrus adds brightness, the sage adds softness, and when are whole roasted garlic cloves not a good thing?
Brussels sprouts can be a bit bitter—I think that’s why some people don’t like them. But here, any bitterness is countered with lemon juice, fresh dill, and toasted almonds. The result is a really good, completely health-conscious vegetable dish. Even if you haven’t liked Brussels sprouts before, you’re in for a pleasant surprise.
Look for potatoes that are uniform in size for even cooking, and simmer them until they are barely tender for the best results.