Making a piece of chicken or fish on a weeknight is daunting enough for some people. Imagine having to put a whole dinner thogether! Rather than just roasting asparagus (which is a perfectly OK side, I’d like to add) or cooking up some rice (which takes longer than one might think), why not be little inventive with your side dishes – a little flavor can go a long way (and fill you up)!

Take a look at the sides below, and some of the sides I have on my blog and you’ll have some great ideas!

Roasted Asparagus with Balsamic Brown Butter – From Cooking Light
Serves 6


40 asparagus spears, trimmed (about 2 pounds)

Cooking spray

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons butter

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar


Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

Sweet Potato Fries!
Serves 4

Preheat the oven to 400 degrees and line a baking sheet with foil.

Scrub four sweet potatoes and cut them into “fries.” Try to make them all the same thickness to allow for even cooking.

I leave the skins on but you can peel them off if you want.

Place them on the foil-line baking sheet. Drizzle 2 tbs. extra virgin olive oil on them. Toss to cost. Sprinkle salt and pepper on them.

Bake them for 35ish minutes, tossing every 10 minutes, so that the fries don’t stick to the foil.

Remove them from the oven and toss with chopped parsley.



Lauren Hillman
Hillman’s Helpings