Saturday Night Sides

I was feeling under the weather this week with a sinus and bronchitis thing, so the only Saturday night plans included sweat pants, comfort food and Netflix.

I’m always looking for recipes for weeknight meals (or when I don’t want to put too much effort into it), so below are two side dishes that are super easy to make, and definitely give me all the “comfort food” feels:

HONEY GLAZED BRUSSELS SPROUTS
Prep Time: 5 Minutes | Cook Time: 10 Minutes | Total Time: 15 Minutes

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Ingredients & Necessities: 
1 Pound Brussels Sprouts
1/4 Cup Water
2 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Honey for drizzling
Microwave-safe container and lid
Skewers for grilling

Directions:
While the grill is heating, place Brussel sprouts in a microwave-safe container with lid, adding 1/4 cup water and cook on high for 2 minutes or until tender. Remove from microwave and skewer Brussel sprouts. Drizzle Extra Virgin Olive Oil over sprouts and sprinkle salt and pepper. Lightly drizzle honey over the skewers and place on grill. Cook until golden brown, crisp on the outside and tender inside.

 

TEX-MEX RANCH POTATOES
Prep Time: 10 Minutes | Cook Time: 50 Minutes | Total Time: 60 Minutes

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Ingredients & Necessities: 
1 Pound red and purple potatoes
1/2 Cup Onion
1 Tablespoon Chili Powder
1 Tablespoon Wildtree Rodeo Rub
2 Tablespoons Butter
Salt & Pepper for taste
1/2 Cup Ranch Dressing
3/4 Cup Fiesta Blend Shredded Cheese
Large baking dish

Directions:
Pre-heat the oven to 400 degrees, and spray baking dish with Extra Virgin Olive Oil or cooking spray. Roughly chop potatoes (no need to peel them) and 1/2 cup of onion. Place the potatoes and onion in baking dish. Sprinkle chili powder, Rodeo Rub (or any type of taco seasoning), salt and pepper over vegetables. Sprinkle cold, diced butter throughout. Place in oven for 45-55 minutes – cover with foil if needed. Once potatoes are tender, mix in ranch dressing and sprinkle shredded cheese on top. Return dish to over for 5 minutes until cheese is fully melted.

We paired these two side dishes with blue cheese-grilled steaks. Yum!

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