When it comes to prepping for a holiday dinner or just a family get-together, we don’t often think of SIDES as the star of the show, but Registered Dietitian Annessa Chumbley says these will be! Today on Indy Style, she shows us a few sides that are “not to be messed with” because they are FULL of flavor and FANTASTIC!!!!
Roasted Sweet Potatoes with Avocado Dressing and POM POMS
4 medium sweet potatoes (about
2 lbs), well-scrubbed and sliced
into ¼-inch-thick rounds
2 tablespoons olive oil
Salt and Pepper
1. Heat oven to 450°F. Toss sweet potato slices with olive oil to coat and
arrange flat on two parchment-lined rimmed baking sheets. Lightly
season with salt and pepper.
2. Roast for 25-to-30 minutes until potatoes are tender and have a little
color, rotating pans for even cooking as needed.
3. In a food processor combine the avocado, lemon juice, white balsamic
vinegar, and salt. Blend until very smooth. Add water if dressing is
4. When potatoes are finished baking, drizzle avocado dressing on top.
Garnish with chopped parsley, gorgonzola crumbles and plenty of
P∂M P∂MS. Serve with extra dressing.
1 cup P∂M P∂MS Fresh Arils
1 ripe avocado
2 tablespoons lemon juice
3 tablespoons white balsamic vinegar
Pinch of salt
1 to 2 tablespoons water, optional
2 tablespoons chopped flat-leaf parsley
3 tablespoons crumbled gorgonzola
Maple Roasted Parsnips by Annessa Chumbley, RD
1 pound parsnips, rinsed, dried, and sliced lengthwise in half
1 tablespoon extra virgin olive oil
3 tablespoons 100% pure maple syrup
4 cloves garlic, grated
1/4 teaspoon kosher salt
pinch cayenne pepper
fresh sage leaves
pomegranate seeds (arils)
- Preheat oven to 415º F. Line a baking sheet with parchment paper. Place sliced parsnips on the baking sheet, and drizzle olive oil over them then toss. If your parsnips on really thick, slice them lengthwise into quarters.
- In a small bowl, stir together maple syrup, garlic, salt and cayenne. Pour half of the sauce over the parsnips, rubbing each to coat. Place each parsnip sliced-side down on the baking sheet, and roast for 20 minutes. Turn each parsnip over, and roast 10 more minutes.
- Remove from oven, and drizzle on the rest of the maple garlic sauce. Toss parsnips to coat each. Transfer to a small serving platter, and sprinkle on fresh sage – whole or sliced – and pomegranate seeds. Serve hot!
– This recipe can be doubled easily for a large dinner party.
– If doubling the recipe, feel free to use orange carrots as a beautiful addition.
– Top with rosemary, thyme, or chopped parsley instead of sage for a different flavor
prep time: 5 minutes
total time: 35 minutes
serving size: 4 ounces
Nutrition facts per serving: Calories 152.5, Total Fat 3.9 g, Saturated Fat 0.6 g, Polyunsaturated Fat 0.6 g, Monounsaturated Fat 2.6 g, Cholesterol 0.0 mg, Sodium 132.8 mg, Potassium 428.6 mg, Total Carbohydrate 30.4 g, Dietary Fiber 4.2 g, Sugars 15.6 g, Protein 1.7 g
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SEGMENT IS SPONSORED BY ANNESSA CHUMBLEY