It’s possible you’ve missed these delicious sides in our earlier posts.
Each of them is perfect for winter, which brings an abundance of Brussels sprout and potatoes to all markets…and nothing says comfort food more than a warm bowl of yellow lentils.
So while we take a Holiday break, I’d like to leave you with 3 repeat recipes for sides that are worth bringing to your table this winter.
We’ll see you next year…
2 lbs Brussels sprout, outer leaves and ends removed
Juice of ½ a lemon
For the spicy oil marinade:
3 tablespoon olive oil
¼ teaspoon chili powder or cayenne
¼ teaspoon turmeric
¼ teaspoon dried mango powder/amchur (Or use juice of ½ a lemon instead)
¾ teaspoon kosher salt
Pinch of garam masala (if not using, add ½ teaspoon crushed black pepper)
In a large bowl, mix all the ingredients for the spicy oil marinade. Toss and coat the Brussels sprout in the oil. Leave aside for 15-20 minutes for the flavors to blend.
Preheat the oven to 400F.
Grease a large baking sheet with olive oil and add the Brussels sprout in a single layer. Roast them in the oven for 17-20 minutes; outer leaves should have a nice charred look to them. Oven temperatures vary, so look for that char.
1 ½ lb red potatoes, halved with skin (baking potatoes work well too)
¼ teaspoon cumin
2 tablespoons chopped thyme leaves
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Preheat the oven to 425F.
In a bowl, mix together the olive oil, cumin, thyme leaves, salt and pepper. Lay out the potatoes on a roasting sheet and pour the oil dressing over them. Use your hands to cover the potatoes with the dressing and spread them out over the sheet.
Here’s a quick tip to remember while roasting any vegetables, leave space between the pieces on the baking sheet so they can roast well. If the vegetables are too close, the moisture will steam them instead of roasting them.
Roast the potatoes at 425F for 35-40 minutes, turning the potatoes only in the last 5-10 minutes of cooking.
Sprinkle some salt over the potatoes while still hot. Serve alongside your favorite entree like our Slow-Grilled Fennel Spiced Pork Ribs.
1 cup yellow lentils*, washed
1 tablespoon canola oil
½ cup chopped onions
1 teaspoon ginger garlic paste
¼ teaspoon turmeric powder
¼ teaspoon coriander powder
½ teaspoon salt
2 teaspoons tomato paste
2-3 tablespoons chopped cilantro
2 tablespoons lemon juice
*I used gram lentils or channa daal for this recipe. But this preparation works just as well with other yellow lentils like toor (pigeon split peas) or Mung (split yellow lentils.)
Heat oil and add the onions and ginger garlic paste. Cook the onions for 2-3 minutes and add the dry spices and salt. Then add the washed lentils and tomato paste. Stir for a few minutes for the flavors to blend. Add 3 cups of water and cook till the lentils are done; the time taken for the lentils to cook depends on the type of lentil used.