Healthy sides dishes, dang those are hard to come by.
I mean we are all offenders of the bag salad or the frozen veggies. It’s just really hard to think of dinner in pieces. We are the one pot dinner generation. We like to get it all in one pan, cook ‘er down and call it a day. Then we cross our fingers and hope we’ve reached our nutritional value intake for the day.
And that’s because we are busy. Also, thinking is hard. That’s one of the reasons I’m here for you. I really don’t want you to have to think. Half of you are zombie moms and the other half are still living a lifestyle that resembles college, so it’s clear that none of you have time to flipping meal plan.
If you’re thinking of asking me how I find time to meal plan, the answer is coffee, 2 hours of sleep and lots of bad hair days. You fix your hair, I write recipes. Potayto, Potahto.
But I’m going to do you a solid today, and focus only on the side dish. I’m willing to bet you’ve got a bag of carrots in your fridge. Aren’t their shelf life is like, 1 billion years. Try not to think too hard on why they’ve lasted so long in your fridge and just get them out. Give ’em the old sniff test.
Coat them in a little grated ginger, garlic, and honey, bake ’em off and call it a win.
- heirloom carrots - 2 pounds, washed
- fresh ginger - 1 tablespoon, grated
- garlic - 2 cloves, diced
- olive oil - 2 tablespoons
- honey - 2 tablespoons
- salt and pepper - to taste
- parsley - 1/4 cup, chopped