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New Sidekicks

Let’s talk side dishes. When they’re really good, they become the center of the attention. And if they’re just ok – well, at least you made a good main dish, right? Or there’s a frozen pizza waiting in the wings? Thai takeout on speed dial?


(Note to self: Speed dial is VERY 1999. Second note to self: Buy a cord phone and put favorite takeout spot on speed dial to be contrarian.)


My point is, every now and then you should show a little love to your sides. Make the frozen chicken tenders you’ve been craving anyway, and throw your energy into a really tasty veggie dish.


And if you’re not sure what makes for a really good side, I tried some recipes from Bon Appétit this week that you might really like. Kinda where this was going, ya know?


First up is roasted sweet potato wedges with miso tahini sauce. The potatoes are crispy and the sauce is flavorbomb x 2. I could have eaten this on its own.


Then there’s roasted and charred broccoli with peanuts. The recipe also calls for nutritional yeast, which is basically healthy Cheetos dust. I swapped out peanuts for cashews (because that’s what I had) and added red and green bell pepper strips. (They were hanging out in the fridge and seemed lonely.)


If you end up making either of these, let me know what you think. And if it doesn’t work out, I’ve got a really good Thai place on speed dial for you.


Sweet Potato Wedges with Miso Tahini

Ingredients

  • 2 sweet potatoes, scrubbed and cut into wedges

  • 2 tbsp. neutral oil (grapeseed or canola)

  • ½ tsp. kosher salt

  • 2 tbsp. tahini

  • 2 tbsp. white miso

  • 2 tsp. distilled white vinegar

  • 1 scallion, for serving

  • 1 tsp. sesame seeds

Instructions

  • Preheat oven to 450 F.

  • Cut sweet potatoes into wedges (quarters lengthwise, then in half crosswise) and toss with oil and salt.

  • Place on a baking tray and roast 15-20 minutes, until a knife pierces through easily but exterior is still crispy.

  • Mix the tahini, miso, vinegar and 1 tsbsp. water into a small bowl with fork until smooth.

  • Chop scallion from bulb to tip and set aside for serving.

  • Toast sesame seeds (if using raw sesame seeds) on stovetop for about 30 seconds.

  • Spread tahini sauce on a platter and arrange potatoes over. Top with sesame seeds and scallions.


Roasted and Charred Broccoli with Peanuts

Ingredients

  • 1 head of broccoli (about 1.5 lb)

  • 3 tbsp. olive oil

  • Kosher salt and ground black pepper

  • 2 tbsp. unseasoned rice vinegar

  • 1/3 unsalted, roasted peanuts, coarsely chopped

  • ½ tsp. sugar

  • 2 tbsp. nutritional yeast, plus more for serving

  • 4 scallions, thinly sliced

Instructions

  • Cut broccoli stems on a diagonal, about ¼" thick.

  • Transfer to baking sheet and toss with oil.

  • Place in oven and roast for 15-20 minutes.

  • Meanwhile, take broccoli florets and finely chop.

  • Heat a skillet, preferably cast iron, dry over medium heat.

  • Add broccoli florets to skillet and season with salt and pepper.

  • Stir often, until bright green and charred in some spots – about 5 minutes.

  • Reduce heat to low, and add peanuts and sugar.

  • Cook, stirring, until nuts are golden brown.

  • Stir in nutritional yeast, and season again as needed.

  • Serve broccoli stems and florets topped with scallions and sea salt or nutritional yeast as desired.

Test Kitchen Notes

For the sweet potatoes: Make sure your wedges aren’t so think they won’t crisp as easily, but aren’t so thin they’ll become soggy from the oil. Also, this sauce can and should go on everything - steaks, salads, rice, omelets. Ooooook I'm already hungry.


For the broccoli: I added bell peppers and really enjoyed the end result. It beefed up the dish since the broccoli stems weren’t as plentiful as I expected. You can really mix and match the veggies in this dish – thick onion slices, carrots, jalapeños (?!) bacon (!!). Alright, that last one isn't a veggie, but why not. Go nuts.


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