Sometimes it can be hard coming up with side dishes that are both simple and easy to make and that also taste good. Chef Ann came up with these two recipes that will compliment almost any entrée you would want to pair it with. It is the clean ingredients that are the star here. If you don’t have a mandolin to slice the potato’s just cut them with a sharp knife as thin as you can.
Two Easy AIP Side Dishes to Compliment Any Meal
- 1 bunch asparagus
- 3-4 tablespoons olive oil
- Sea salt, to taste
- 2 cloves garlic, minced
- Juice of 1/2 a lemon
- Heat oven to 425 degrees.
- Wash the asparagus and trim off the tough, fibrous part.
- Spread it out in a single layer on a baking sheet.
- Drizzle with the olive oil and sprinkle with sea salt and garlic.
- Give the asparagus a toss to coat it evenly, then roast it in the oven for 8 to 10 minutes, just until tender.
- Remove from the oven and squeeze lemon juice over it just before serving.
A Great Side Dish for Breakfast or Brunch!
These Rosemary Sweet Potato Stacks would be a great breakfast or brunch side dish as well. Instead of typical hash browns, offer your guest something a little different!
- 2 medium sweet potatoes, peeled and thinly sliced
- 3 Tablespoons olive oil
- 1 T. fresh chopped rosemary, plus more for garnish
- Sea salt
- Preheat oven to 375 degrees F.
- Line a sheet tray with parchment paper.
- Thinly slice sweet potatoes (use a mandoline if you have one).
- In a large bowl, whisk together oil and rosemary.
- Add sliced sweet potatoes and toss to coat evenly.
- Layer potato slices into 8 stacks on the parchment paper.
- Sprinkle tops with salt.
- Bake for 45-55 minutes, depending on thickness of your sweet potatoes, until edges and tops are golden brown, and potatoes are tender.
- Sprinkle with a little more fresh chopped rosemary.