Cuban-Style Roasted Sweet Potatoes

A wonderful side dish from Alicia Silverstone's, "The Kind Diet" cookbook. I like to serve this vegetable side dish with protein rich veggie dogs and whole wheat buns.

Ingredients
3 large sweet potatoes, peeled and quartered (3 lbs)
2 tbs extra virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 tbs fresh lime juice
1 1/2 tbs fresh parsley

Directions:
1. Heat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Place the sweet potatoes n a medium bowl, toss 1 tbs oil and season to taste with salt and pepper.
3. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes.
4. Let cool for 15 minutes.
5. Transfer the potatoes to a large bowl and toss with the garlic, lime juice, parsley, and remaining tbs oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.

Almond Green Beans

Another delicious side dish recipe from Bethenny Frankel. I like to serve these green beans with a protein (like tempeh) and complex carb (like brown rice).

Ingredients
1/4 cup slivered almonds
1 tbs olive oil
1 lbs. fresh green beans, tough ends trimmed
1 tsp fresh lemon juice
3/4 tsp salt
1/2 tsp black pepper
1 tbs butter, I like vegan Earth Balance

Directions
1. Toast the almonds in a small non-stick pan over medium heat, stirring constantly until color changes to golden brown and smell toasted.
2. Heat olive oil in large non-stick pan on high heat.
3. Add beans, lemon juice, salt and pepper. Saute for 5 minutes.
4. Turn heat to low and cover pan and continue to cook until the beans are steamed yet crispy, about 5 minutes or longer depending on thickness of beans.
5. Toss with butter, sprinkle with toasted almonds and serve hot.