As we’re still holding the pandemic line on dining out, and limiting takeout to only once a week, my lovely assistant (also known as The Haunted Pen) recently inspired a collaborative kitchen effort that produced a delicious side dish.
Since we were lucky enough to have a day off from roasting ourselves in a New England heat wave, he suggested roasting russet potatoes, sweet potatoes and onions instead.
He cleaned and chunked the potatoes, and peeled the outer skin from the onions but kept them whole. After coating the bottom of my favorite three-quart Corelle Simply White baking dish with olive oil, I warmed it in a pre-heated oven (375 degrees Fahrenheit).
Once the oil was nice and hot, I placed the veggies in the dish and sprinkled some seasoning to taste (salt, pepper, mixed herbs) on top and baked. After 30 minutes or so, I turned the potatoes over so they cooked evenly, added a touch more olive oil and seasoning, and returned the dish to the oven for another 30 minutes.
The result? Yum overload. A nice crunch on the outside and soft russet and sweet potato on the inside. Delicious! And the onions? Sweet and succulent. The roasting process removed the water (as steam) and broke down the sugar in the onions to form a tasty caramelization on the outside.
Not ones to rest on our roasted potato and onion laurels, we’ve decided roasted broccoli, cauliflower, and maybe Brussel sprouts are next.
What are some of your favorite side dishes?
Drop me a line and share your sides. I’d love to hear from you.