Need some ideas for side dishes this Easter? Sometimes it’s easier to find a main dish, but then you are stuck on what to serve for sides. I love vegetable side dishes that aren’t over the top. Sometimes just a simple roasted veggie is so perfect. It’s easy to slice carrots up, throw them in the oven and then serve them. There isn’t an exact recipe here, but I don’t think you really need one. It’s too simple to mess up.
Fresh Parsley, chopped
Heat oven to 400.
Slice carrots on the diagonal and line them on a cookie sheet. Drizzle with olive oil, sprinkle salt and pepper and toss to ensure even coating. Bake for 20-30 min or until desired tenderness is achieved. Sprinkle the parsley over the top and serve.
This picture doesn’t do these justice, but sometimes I’m ready to eat and not worry about the picture. This is another simple side, but there is a little more added to it. I think the flavor is great, but it’s definitely not as healthy. Enjoy!
Parmesan Smashed Potatoes
Recipe by Ina Garten
3 pounds red potatoes, unpeeled
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
In a small saucepan, heat the half-and-half and butter.
Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand).
Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately.
If the potatoes are too thick, add more hot cream and butter