Brown Butter Honey Glazed Carrots ~ tender carrots oven roasted and glazed in a delicious nutty, brown butter honey-garlic sauce.
Almost every family has a picky eater. Mine ate peanut butter and jelly every single day of first grade. Growing up, she stubbornly refused to eat a vegetable other than corn and potatoes. She called carrots “the devil’s vegetable”.
She loved chicken (still does) and couldn’t pass up a french fry if her life depended upon it (still can’t). For the record, she still won’t eat a carrot but if you do and you’re looking for a simple, gourmet level side dish, this is it.
Cucumber Salad ~ fresh, crisp cucumbers sliced in a Greek yogurt, lemon-dill dressing. Assembles in 10 minutes and goes perfectly with almost any meal.
For some reason I always associate this creamy, lemon-herb dressed Cucumber Salad with summer, farm stands and grilling, but last week I happened to have all the ingredients in the refrigerator and was looking for an easy side so I made it with Apricot Glazed Pork Tenderloin.
I realized I be totally crazy saving this easy, tasty, healthy side dish just for summer.
You can make it with full fat sour cream but I’ve abandoned that ship for plain Greek yogurt in a lot of recipes, saving my calories for dessert.