Today I have two savory side dishes to share with you! One is a veggie side dish and the other is grain-based. They are both easy, delicious and nutritious!
First, Lemon Dill Roasted Cauliflower and Carrots with Basil.
A few spices are used to make these vegetables really shine! All I did was drizzle some olive oil over the veggies and then sprinkle dill, dried lemon peel and basil on top. Simply roast them in the oven and you’ve got yourself a wonderful side dish!
Lemon Dill Roasted Cauliflower and Carrots with Basil
4 carrots, chopped into bite size chunks
1/2 a head of cauliflower, chopped into bite size pieces
1/2 tbsp olive oil
A generous pinch of lemon peel, dill and basil
To make this dish, start by preheating your oven to 375 degrees. Wash and chop the veggies and place in a ziplock bag. Drizzle the olive oil over the veggies, seal bag, and shake until oil coats the veggies. Then add in the seasonings to the bag, seal, and shake again. Once the spices evenly cover the veggies, pour veggies on a tinfoil lined baking sheet and place in the oven for about 20 minutes. Check about halfway through and stir the veggies. Finish cooking until desired tenderness and you are set. Enjoy!
The second dish is a Bulgur Salad with Corn, Parsley and Cilantro.
Again, very quick and full of flavor! I loved this dish on its own, but it was also good as leftovers in a burrito with sweet potatoes. So delicious, and you can easily adapt this recipe with whatever veggies or spices you have on hand.
Bulgur Salad with Corn, Parsley and Cilantro
1/2 cup of dry bulgur
1/2 cup of frozen corn (thawed)
fresh parsley, chopped
fresh cilantro, chopped
1/2 tsp curry powder
1 tsp citrus citrus ginger seasoning
To make this dish, start by preparing the bulgur according to the packaged directions. While the bulgur is cooking, chop the herbs and get the rest of your ingredients together! Once the bulgur is done, simply stir in the corn, parsley, cilantro and seasonings. Serve warm and enjoy!
Sleep is a wonderful thing,