Black Eyed Peas

Black Beans and Rice with Kale

Fried Summer Squash

Garlic Mushrooms

Honey Roasted Carrots


Roasted Zucchini and Squash

Spring Green Beans


2 thoughts on “Sides

  1. This recipe is awesome as a side. If you do not like spouts you will love them after this… Vibeke and I love love love them… This is from another food blogger attributed below.

    Roasted Brussels Sprouts

    2-3 cups(ish) Brussels sprouts
    1 Tbsp. olive oil
    1 Tbsp. balsamic vinegar
    2-3 Tbsp. honey
    sea salt and freshly ground black pepper

    Preheat the oven to 450F. Trim the stem ends of your Brussels sprouts and cut large ones in half. Toss in oil and add salt and pepper, then spread out on a rimmed baking sheet (lined with parchment or foil if you want to minimize cleanup). Roast for 20 minutes, or until tender and started to get charred. While they’re still warm, toss the Brussels sprouts in balsamic vinegar and honey and serve immediately.

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