Sautéed Spinach With Garlic

Roasted Organic Baby Carrots With Curry And Ginger

Roasted Sweet Potatoes With A Brown Sugar Glaze

Fennel And Tangelo Salad With A Citrus Vinaigrette

“Everything Sides” are composed of four side dishes. They are delicious and easy to make. The four sides in this post are Sautéed Spinach with Garlic, Roasted Organic Baby Carrots with Curry and Ginger, the Brown Sugar Glazed Roasted Sweet Potatoes, and Fennel and Tangelo Salad with a Citrus Vinaigrette.

Side Dishes can complement whatever entrée you’re serving. They can also echo those flavors in whatever protein you’re serving. I wanted a few delicious sides that are easy to put together, yet still have that WOW factor.

Sautéed Spinach with Garlic

Roasted Organic Baby Carrots with Curry and Ginger

Roasted Organic Baby Carrots with Curry and Ginger

On the left is the brown sugar mixture, and on the right is the curry and ginger for the organic baby carrots.

 

Roasted Sweet Potatoes with a Brown Sugar Glaze

Fennel and Tangelo Salad with a Citrus Vinaigrette

Equipment for all the Side Dishes:
2 rimmed baking sheet pans, chef’s knife, cutting board,  3 small mixing bowls, whisk, mandolin, 1 (12-inch) sauté pan, 1 (8-ounce) jelly jar with a tight-fitting lid

Sautéed Spinach with Garlic:
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients for the Sautéed Spinach with Garlic:
Kcal count: 195 per serving
1 (16-ounce) bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of red pepper flakes
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly ground

Roasted Organic Baby Carrots with Curry and Ginger:
Kcal count: 385 per serving
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients for the Roasted Organic Baby Carrots with Curry and Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly ground
Garnish:
2 tablespoons of Italian flat-leaf parsley, finely chopped 

Roasted Sweet Potatoes with a Brown Sugar Glaze:
Kcal count: 405 per serving
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients for the Roasted Sweet Potatoes with a Brown Sugar Glaze:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup olive oil
2 tablespoons of light brown sugar
2 tablespoons of kosher salt
1 teaspoon of black pepper, freshly ground
Garnish:
2 tablespoons of Italian flat-leaf parsley 

Fennel And Tangelo Salad with Citrus Vinaigrette:
Kcal count: 355 per serving
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients for the Fennel and Tangelo Salad:
2 fennel bulbs, sliced thin
1/2 a red onion, sliced thin
2 Tangelos, *supreme, reserve the juice (1/4 cup)
Garnish:
2 tablespoons of Italian flat-leaf parsley, finely chopped

Ingredients for the Citrus Vinaigrette:
1/4 cup of Tangelo juice
2 tablespoons of lemon juice, freshly squeezed
1 teaspoon of Agave nectar
1 teaspoon of kosher salt
1/2 teaspoon of black pepper, freshly ground
1/2 cup of *E.V.O.O

Instructions for the Sautéed Spinach with Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and red pepper flakes. Over medium heat, warm the oil and sauté the garlic for 1 minute, until fragrant.

Add the spinach in batches. Once the leaves have wilted 3-5 minutes, season with kosher salt and freshly ground black pepper. Toss once more, then turn off the heat. My Sautéed Spinach with Garlic is so flavorful that you may change your mind about spinach. Transfer the Sautéed Spinach with Garlic to a large serving bowl. Serve hot.

Instructions for the Roasted Organic Baby Carrots with Curry and Ginger:
Preheat the oven to 450°F.
Trim the tops of the carrots, leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, kosher salt, and freshly ground black pepper, and whisk to combine.

Using two rimmed baking sheets, divide the carrots between two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots in the spices and coat well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes, until fork-tender. Transfer the Roasted Organic Baby Carrots with Curry and Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Instructions for the Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450 degrees F.
Start by peeling two sweet potatoes. Slice them in half lengthwise and cut into large wedges. Whisk together the brown sugar, kosher salt, and freshly ground black pepper in a small bowl.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss well to coat, then spread them out into one even layer.

Place on the center rack of a preheated oven, and roast for 15-20 minutes. Halfway through, flip the sweet potato wedges to caramelize on the other side, and roast until fork-tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Instructions for the  Fennel and Tangelo Salad with a Citrus Vinaigrette:
Use a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl containing the reserved Tangelo juice, add freshly squeezed lemon juice, kosher salt, Agave nectar, freshly ground black pepper, and the *E.V.O.O., and whisk to combine. Spoon the citrus vinaigrette over the Fennel and Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel and Tangelo Salad with a Citrus Vinaigrette is light and refreshing.

There you have it, my Everything Sides.

Notes:
1) The Kcal count on the “Recipe Card” is for the Roasted Organic Baby Carrots with Curry and Ginger. Kcal counts per serving for the other side dishes are listed under each category.

2) *Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

3) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/