3 Easy Side Dishes [Healthy and Delicious] Quick Prep

Rinse 1 lb of trimmed green beans in a colander and pat dry with a clean kitchen towel.

Place green beans on a cookie sheet and drizzle with about 1 tsp of olive oil, lightly greasing the sheet.

Preheat oven to 450°F and broil green beans on the top rack for 8 to 10 minutes until blistered and crispy.

In a bowl, combine 1 tbsp of extra virgin olive oil, 1.5 tsp of Dijon mustard, a few cracks of black pepper, and a little salt; whisk together to make the dressing.

Toast 2 tbsp of sliced almonds over medium-low heat until golden, watching closely to avoid burning.

Once green beans are done, toss them in the dressing using tongs.

Plate the green beans and sprinkle the toasted almonds on top; suggest alternatives like toasted sesame seeds or chopped hazelnuts.

For the carrot and apple dish, peel and trim 0.5 lb of carrots, then cut them on the bias into pieces.

Place carrots on a foil-lined cookie sheet sprayed with cooking spray.

Add 1 tbsp of extra virgin olive oil, 1 tbsp of pure maple syrup, a little pepper, salt, and 0.5 tsp of dried parsley; mix with hands.

Roast carrots in a 425°F oven for 20 minutes.

Cut 2 medium-sized Gala apples into chunks and add to the roasted carrots; toss and return to the oven for another 10 minutes until fork tender.

For the Brussels sprout dish, use a 12 oz bag of shaved Brussels sprouts, discarding any that don't look right.

Place Brussels sprouts on a parchment-lined cookie sheet and prepare to cook them.

Equipment Needed

Spice Level:

Dietary