Rosemary Roasted Potatoes

One of my husband's favorite side dishes is roasted potatoes. I don't make them very often, but it's a real treat when I do. Come to think of it, I don't know why I don't make them very often, they are so easy and SO good!

These potatoes are the perfect side dish for fall!  They warm you to your core, are full of robust flavors and fill the house with the best aroma! We will definitely be making these again soon!


Roasted Potatoes:

8-10 small red potatoes (or golden would be good)
2 Tbps Olive Oil
1.5 tsp chopped Rosemary
3/4 tsp garlic powder

Salt and Pepper to taste

Preheat over to 400.

Cut potatoes into eighths. Or Sixths. The smaller they are the quicker they cook. Put potatoes in a large bow. Add Olive Oil, Rosemary, garlic powder and salt and pepper. mix thoroughly until well combined.

Lay potatoes flat on a lightly oiled cookie sheet. Bake for 20 minutes. Remove from oven and stir. Bake for 15-20 more minutes, or until browned.

We had ours with Steak (for the hubby) and Salad for me (still having my animal protein aversion). It's the perfect side for any meal!

Asian Green Beans

I have to admit that I get really lazy when it comes to side dishes for dinner. I spend a lot of time prepping and making sure that the main dish is delicious, that we usually end up having salad (every.single.night) or simple rice/quinoa.

I have been wanting to try and get more creative with the side dishes I prepare, so here is one of my first attempts! And boy, it was hit! I will definitely be making this again. You could even add some chicken and use this as a main dish!

Asian Green Beans:

2-3 Cups Frozen Green Beans (organic) or Fresh

½ Cup Walnuts or Pecans

Sauce:

1 Tbsp Soy sauce or coconut aminos

1 Tbsp Toasted Sesame Oil

1 Tsp Olive Oil

½ Tsp Garlic powder

½ Tsp  Onion powder

½ Tsp or less Salt

1 Tsp Sesame Seeds

Preheat your oven to 350

Steam your green bean on the stove top until done (typically about 10 -15 minutes if frozen, 5- 10 if fresh). While your beans are cooking, place nuts on a silpat or cookie sheet and place in the preheated oven for about 5 minutes, or until brown.

While everything is cooking, prepare your sauce in a small bowl.

Once your bean and nuts are done cooking, combine the two in a serving dish. Drizzle your sauce over the top of dish and mix well. Sprinkle Sesame Seeds over top of the dish and serve!

Here it is with our dinner from last night! (recipe for the fish is coming soon! Coconut crusted Cod!)

 

Im sharing this on Pennywise Platter Thursday!

Full Plate Thursdays and 

Its a Keeper Thursdays!

Nut Butter Bread

I found this recipe on Homemade Dutch Apple Pie’s blog and was so intrigued by the recipe I had to try it for myself.

I could not wrap my head around the fact that the ingredients in this recipe come together to make a… bread? But low and behold, they did! This Nut butter bread is moist, flavorful and a wonderful treat!

Nut Butter Bread

1 cup nut butter (I used almond butter!)
1/4 cup honey
3 eggs ( I only had two left, and the recipe turned out just fine, but I would recommend 3 if you have them on hand)
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice (I used lemon juice)

Combine all ingredients except for the lemon juice and mix well. Add the vinegar or lemon juice and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven (mine only needed about 25-30 minutes, not sure if it was because I omitted an egg or not?). It is done when a knife or toothpick comes out clean.

Roasted Brussel Sprouts

Now, if you are anything like I have been my entire life, than you read that title and though.. “noooo, thank you!” They have a bit of a unique smell, as a kid you hated them, but, have you tried them lately??

I am willing to argue that if you haven’t tried brussel sprouts in a while, that if you try these, you will change your mind. I know, I know, those are big words, and I better have the goods to back them up! All I can say is that when I was little (okay, now too) I was the pickiest eater in the world. I didn’t like much of anything. I have branched out a little as I’ve gotten older, but not much! This being the case, I LOVE this recipe. And if someone as picky as me can love this recipe, I strongly believe that you can too!

Okay, okay, enough tooting my own recipe horn, on to the recipe!

Roasted Brussel Sprouts:

Brussel Sprouts – as many you like, washed

Olive Oil

Sea Salt

Pepper

Preheat oven to 425

Slice the brussel sprouts in half. Transfer brussel sprouts into a baking dish. Drizzle sprouts with Olive Oil (we had about 20 brussel sprouts and used about 1 – 1 ½ Tbps). Arrange sprouts so that the flat sides are facing down. Sprinkle with Salt and Pepper to taste. Bake for 10- 15 minutes, or until done to your liking.