Here are three side dishes that take turns rotating through our meal plans. They compliment many different dishes and are easy to whip up. You’ll have your family asking for seconds in no time!
Harissa Roasted Vegetables
Prep time: 10 minutes, 20 minutes to bake
Pairs well with: Chicken dishes, grilled cod, pork roasts
- 3 cups chopped Cauliflower
- 2 Carrots, peeled and sliced into large spears
- ½ red onion, sliced in large pieces
- 2 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
Harissa veggie base
- ½ Cup plain Greek Yogurt
- ½ Cup sour cream
- 1 large garlic clove, pressed through a garlic press
- Juice of 1 lemon
- 1 tsp. Harissa spice powder
- ¼ tsp. cumin
- ½ tsp. kosher salt
- Preheat your oven to 350 degrees
- Grease a baking sheet with baking spray or olive oil
- In a bowl, toss the cauliflower, carrots, and red onion with the olive oil and salt, mix well.
- Turn your mixture out onto your prepared baking sheet, and roast the vegetables in your preheated oven for 20-25 minutes or until just fork tender.
- Meanwhile, in a small bowl mix your Harissa veggie base ingredients together.
- Once your veggies are done roasting, on your serving plate, spread out your Harissa veggie base, then pile your roasted vegetables on top, then serve.
Maple Mustard Roasted Potatoes
Prep time: 10 minutes, 25 minutes to cook
Pairs well with: Pork Tenderloin, Meatloaf, Grilled steak
- 4 Cups mini fingerling or small Dutch potatoes cut in half
- 3 Tbsp. extra virgin olive oil
- 1 ½ tsp. kosher salt
For the Maple Mustard Glaze
- 1/4 Cup stone ground mustard
- 1 Tbsp. Pure maple syrup
- Preheat your oven to 400 degrees.
- Grease a baking sheet with baking spray or olive oil.
- In a bowl, toss your potatoes with the olive oil and salt, mix well.
- Turn your mixture out onto your prepared baking sheet, and roast in your preheated oven for 25 minutes or until done, turning them once during baking.
- Meanwhile, in a small bowl mix your stone ground mustard with the maple syrup.
- Once your potatoes are done, place on a serving plate and drizzle your maple mustard mixture over your roasted potatoes and serve.
Turmeric Rice with Cashews
Serves : 4
Prep time: 10 minutes, 20 minutes to cook
Pairs well with: Chicken Shwarma, roast chicken, and salmon dishes
- 1 Cup Jasmine or Basmati rice
- 2 Cups chicken or vegetable broth
- ¼ Cup minced shallot
- 1 tsp. turmeric
- 1 tsp. kosher salt
- 1 large clove garlic, minced
- 1/2 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 1/3 cup roughly chopped cashews (or, sliced almonds)
- In a large saucepan over medium heat, sauté the garlic and shallot in the olive oil and butter for 3-5 minutes or until translucent, stirring frequently making sure not to burn the garlic.
- Add in the turmeric and kosher salt. Give it a quick stir, then add your rice.
- Next, add in your broth, turn up your heat to high, and bring to a boil. Once boiling, cover, and reduce the heat to low and simmer covered for 20 minutes or until rice is fully cooked through.
- When ready to serve, stir in your cashews right before plating to keep their crunch.
- For the turmeric rice, you can mix in golden raisins or currants after it’s cooked to add a sweetness to balance out the flavor with something sweet.
- For the maple mustard potatoes, make sure to only use stone ground mustard, no other mustard substitutes.
- For the Harissa Roasted Vegetables, feel free to substitute with your favorite vegetables to roast, the Harissa base goes well with almost any vegetable.
All Photos by Marla Smith Photography