Bake, cut side down, until fork-tender, about 30 minutes. Turn them over, top with lime juice and cilantro, and serve hot
Straight from the folks behind the Thug Kitchen blog.
Vegetable sides that can compete with glistening meats and creamy carbs at your holiday spread? Hell, yes, say the authors of Thug Kitchen 101: Fast as F*ck. These flavor-packed veggie dishes (four servings each) give the middle finger to plain steamed broccoli.
Ingredients: 6 fist-size rutabagas, cut into thick wedges + 2 Tbsp olive oil + 1 tsp salt + 1 tsp garlic powder + 1 lemon + 1 Tbsp fresh thyme
Heat oven to 425°F and place wedges in a large bowl. Add oil, salt, and garlic powder, then toss. Place on baking sheet and roast until fork-tender, about 35 minutes. Squeeze on lemon juice, sprinkle with thyme, and serve warm.
Ingredients: 2 large sweet potatoes, cut into 1-inch-thick rounds + 3 Tbsp grapeseed or safflower oil + 3 Tbsp maple syrup + 1 tsp chili powder + 1 tsp paprika + 1 tsp salt + 1 Tbsp lemon juice
Heat oven to 450°F. Toss sweet potatoes, oil, maple syrup, chili powder, paprika, and salt in a 9-by-13-inch dish until coated, then spread evenly. Roast until tender, about 25 minutes, stirring halfway. Drizzle on lemon juice and serve warm or at room temperature.
Ingredients: 3 Tbsp safflower or grapeseed oil + 4 tsp curry powder + 1 tsp salt + 8 small eggplants, halved lengthwise + 2 Tbsp lime juice + chopped cilantro
Heat oven to 425°F. In a 9-by-13-inch baking dish, mix together oil, curry powder, and salt, then toss eggplants until well coated. Bake, cut side down, until fork-tender, about 30 minutes. Turn them over, top with lime juice and cilantro, and serve hot.
Thug Kitchen 101: Fast as Fck is published by Rodale Inc., publisher of Women's Health.