This month’s Real Simple magazine had some amazing side dish recipes I thought I’d share. Both are incredibly easy and don’t require a lot of ingredients to make. I apologize for the lack of pictures – when I made these, I was just took hungry to care!
Cheesy Roasted Sweet Potatoes
2 sweet potatoes – halved lengthwise
3 ounces of Gruyere, grated (the original recipe calls for Fontina, but Fresh Market was sold out)
2 tablespoons of olive oil
1.5 ounces of Parmesan, grated
Rub the potatoes with the olive oil, salt and pepper, and bake (cut side down) in a pre-heated oven (425 degrees) for about 20 minutes.
Then set the oven to broil. After combining the cheeses in a small bowl, turn the potatoes cut side up. Top with the grated cheese and broil the potatoes until the cheese is perfectly melty and golden brown (roughly 2-3 minutes).
These babies are so gooey and warm and delicious. Perfect for Fall! I served them with a sirloin steak and Swiss chard.
Honey Roasted Parsnips
1 pound parsnips cut into 3-inch lengths, halved.
1 tablespoon of honey
1 tablespoons of olive oil
While the oven is heating to 425 degrees, toss the parsnips with the honey, oil, salt and pepper. Roast for 30-35 minutes, until the parsnips are golden brown.
That is it! SO SIMPLE. I served the parsnips as a side with pan fried pork chops and kale.