For all the Americans, Thanksgiving is just a week away! I’m not going to pretend I actually think the Native Americans and the settlers (aka invaders) sat down and had a nice dinner in real life, but that’s a whole other story. Either way, any holiday that centers around gratitude and food is right up my alley.
Though I’m limited in my ability to cook in my poorly equipped dorm kitchen, I decided to pull out some stops and show y’all one of my favorite sides: potatoes. I think potatoes get a bad rap, mostly because people try to use potatoes as their vegetable, even though they’re more suited to the role of a starchy side, like rice or pasta.
I fixed the problem though: just add greens to your potatoes, and the whole side dish counts as veggies! Yay! Roasting them in olive oil and garlic helps make them delicious and crunchy, too. I’m spending this Thanksgiving with some of my dad’s family in Michigan; what are y’all planning? Tell me in the comments!
- 1 cup fingerling potatoes, sliced
- 1 head broccoli or baby broccoli
- 2 cloves garlic, minced
- 3-4 tablespoons olive oil
- salt to taste
- juice of ½ lemon
Preheat the oven to 400º F.
On a large baking sheet, spread out the potatoes, broccoli and garlic.
Drizzle on the olive oil, then add the salt and lemon juice. Mix together with tongs–or your hands–until all the veggies are coated in oil and salt.
Roast for 20-22 minutes, or until the broccoli is crispy and the potatoes are soft.