Perfect Pairings: Complimentary Side Dishes for Every Meal

Ingredients

  • 1.5 pounds of baby potatoes
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground black pepper
  • 1 tablespoon of fresh rosemary, finely chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of unsalted butter
  • 2 cups of brussels sprouts, halved
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of honey
  • 1/2 cup of dried cranberries
  • 1 tablespoon of lemon juice
  • 2 cups of green beans, trimmed
  • 3 tablespoons of slivered almonds
  • 1 tablespoon of soy sauce

Steps and instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, chopped rosemary, and minced garlic.
  3. Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for about 20 minutes, or until golden and crispy.
  4. While the potatoes are roasting, heat the remaining olive oil and butter in a large pan over medium heat.
  5. Add the brussels sprouts to the pan, cut side down, and cook for about 5 minutes, or until browned. Flip the sprouts and cook for another 5 minutes.
  6. Add the balsamic vinegar, honey, and the remaining salt and pepper to the pan and stir to coat the sprouts. Cook for another 2-3 minutes, or until the sprouts are glazed and tender.
  7. Remove the sprouts from the pan and set aside. Add the dried cranberries to the pan and cook for 2 minutes, until they are slightly plumped up and warmed. Remove from the pan and set aside.
  8. In the same pan, add the green beans and cook for about 5 minutes, or until tender-crisp. Add the lemon juice and toss to coat the beans.
  9. Remove from the heat and sprinkle slivered almonds over the green beans.
  10. Finally, drizzle the soy sauce over the green beans and toss to distribute evenly.
  11. Serve the roasted baby potatoes, balsamic brussels sprouts, and almond green beans as side dishes with your main course.

Tools for making

  • Baking sheet - used to roast the baby potatoes
  • Large bowl - for tossing the potatoes with olive oil and seasonings
  • Large pan - for cooking the brussels sprouts and green beans
  • Spatula - for flipping the brussels sprouts and green beans
  • Chef's knife - for chopping the rosemary and mincing the garlic
  • Measuring spoons - to measure the sea salt, black pepper, and other ingredients

Recipe variations

  • Instead of baby potatoes, try using sweet potatoes or Yukon gold potatoes.
  • For a different flavor, substitute thyme or sage for the rosemary in the roasted potatoes.
  • Add some chopped bacon or pancetta to the balsamic brussels sprouts for a savory twist.
  • For a vegetarian or vegan option, omit the butter in the brussels sprouts and use a plant-based oil instead.
  • Sprinkle some grated Parmesan cheese over the green beans for added flavor.
  • Try using different nuts, such as walnuts or pecans, instead of slivered almonds.
  • Add some crushed red pepper flakes to the green beans for a spicy kick.
  • For a touch of sweetness, drizzle maple syrup over the roasted potatoes before baking.
  • Experiment with different vinegars, such as apple cider vinegar or red wine vinegar, in the balsamic brussels sprouts.
  • To make it a complete meal, add some grilled or roasted chicken, shrimp, or tofu as a protein option.

Recipe overview

The complimenting side dishes included in this recipe - Roasted Baby Potatoes, Balsamic Brussels Sprouts, and Almond Green Beans - are versatile, tasty, and simple to make. Each dish has a unique flavor profile that complements a wide array of main courses. The baby potatoes are crispy and seasoned with classic herbs, offering a comforting and hearty side. The brussels sprouts are caramelized and glazed with a sweet and tangy balsamic reduction, providing a flavor-packed accompaniment. The green beans are fresh and crunchy, tossed with tangy lemon juice and topped with toasted almonds for a touch of nuttiness. With their combined flavors, these side dishes will elevate any meal and impress your guests.

Common questions

  1. Can I use regular potatoes instead of baby potatoes? Yes, you can use regular potatoes if you prefer. Just make sure to cut them into small, bite-sized pieces for even cooking.
  2. Can I substitute dried rosemary for fresh rosemary? Yes, you can use dried rosemary as a substitute. However, remember to use 1/3 of the amount as dried herbs are more concentrated in flavor.
  3. Can I use a different type of vinegar instead of balsamic vinegar? Yes, you can use other types of vinegar such as red wine vinegar or apple cider vinegar as substitutes. The flavor profile may vary slightly, but it will still taste delicious.
  4. Can I omit the honey? Yes, you can omit the honey if you prefer a less sweet taste. The balsamic glaze will still add a nice flavor to the brussels sprouts.
  5. Can I use frozen green beans instead of fresh ones? Yes, you can use frozen green beans if you don't have fresh ones. Just make sure to thaw and drain them before cooking.
  6. Can I use a different type of nut instead of almonds? Absolutely! You can use other nuts like walnuts, pecans, or cashews as a substitute or omit them altogether if you have any allergies or preferences.

Serving dishes and utensils

  • Baking sheet - Used to roast the baby potatoes in the oven.
  • Large pan - Used to cook the brussels sprouts, dried cranberries, and green beans.
  • Mixing bowl - Used to toss the baby potatoes with olive oil, salt, pepper, rosemary, and garlic.
  • Kitchen knife - Used to chop the rosemary and mince the garlic.
  • Measuring spoons - Used to measure the sea salt, black pepper, balsamic vinegar, honey, lemon juice, and soy sauce.
  • Spatula - Used to flip and stir the brussels sprouts and green beans.
  • Baking spatula - Used to remove the roasted baby potatoes from the baking sheet.
  • Tongs - Used to flip the brussels sprouts and green beans.
  • Cutting board - Used to chop the rosemary and prepare the brussels sprouts and green beans.

Origin stories

The humble potato, a key ingredient in this dish, has a fascinating history that is often overshadowed by its ubiquitous presence in kitchens worldwide. Native to South America, the potato was first domesticated in the region of modern-day southern Peru and northwestern Bolivia around 7,000–10,000 years ago. It journeyed across continents and seas before finally arriving in Europe in the 16th century through Spanish explorers. Initially feared and misunderstood, the potato was eventually embraced for its incredible versatility and nutritional value. Today, it proudly sits as one of the most consumed vegetables globally, lending its heartiness to many a dish, including our delightful roasted baby potatoes. It's a testament to the power of humble beginnings and the endless possibilities of culinary exploration.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.