SIDES!! Saffron Rice, Miso Glazed Carrots, and Cider-Glazed Bacon Brussel Sprouts

Yeah, you can make the most bomb-ass steak, pork tenderloin, or chicken breast…but then what the hell do you serve with it that is also gourmet?? Well, pick one of these amazing recipes and school your guests!

Ingredients (Saffron Rice):

• 1/4 tsp saffron strands (the good shit!)
• 1/4 cup hot water
• 2 tbsp olive oil
• 2 cups rinsed basmati rice
• 2 tsp ground onion
• 3 cups vegetable broth
• 1 tbsp unsalted butter
• S&P to taste

Steps:

1. Crush the 1/4 tsp saffron strands between your fingertips, then add to the 1/4 cup hot water and allow to steep for 3-4 minutes
2. In a medium pot, heat the olive oil over medium heat
3. Add the ground onion and allow to simmer for 1 minute
4. Add the rinsed rice to the olive oil and stir to fully coat, allow to cook for about 1 minute
5. Pour the steeped saffron infused water (and saffron) onto the rice and stir thoroughly
6. Add in the vegetable stock and stir to fully combine all ingredients
7. Bring to a boil and stir continuously for 30 seconds
8. Cover the pot and reduce the heat to a low simmer, and allow to cook for 20 minutes
9. Remove the pot from heat, and add the butter and S&P, mixing in fully and then keep covered again for about 10 minutes
10. Fluff and serve!

Ingredients (Miso Glazed Carrots):

• 1 lb carrots (peeled if desired – otherwise…fuck it!)
• 4 tbsp olive oil (the decent shit, divided)
• Salt, to taste
• 2 tsp garlic powder
• 2 tbsp white miso paste
• 1 tbsp good maple syrup
• 1 tsp cayenne pepper

Steps:

1. Preheat oven to 350F
2. Prepare a baking sheet lined with aluinum foil, and sprayed with olive oil
3. Cut the carrots into halves or quarters, depending on size, then place on the baking sheet and cover with 2 tbsp of olive oil and salt
4. Bake the carrots for 20 minutes in the oven, until tender
5. In the meantime, mix together 2 tbsp olive oil, garlic powder, white miso paste, maple syrup, and cayenne pepper
6. After 20 minutes, place the prepared miso glaze onto each of the carrot pieces
7. Return the baking sheet to the oven and cook for another 20-25 minutes
8. Serve warm and enjoy!

Ingredients (Cider-Glazed Bacon Brussel Sprouts):

• 1 lb brussel sprouts, halved with the coarse ends chopped off
• 3 tbsp olive oil (the decent shit)
• S&P to taste
• 6 slices unflavored bacon, raw and diced into pieces
• 1/2 cup apple cider (hard or otherwise)
• 2 tsp apple cider vinegar
• 1/4 cup light brown sugar

Steps:

1. Preheat oven to 425F
2. Toss cut brussel sprouts with the olive oil, S&P to taste
3. Place brussel sprouts on a greased cooking sheet and bake for 20 minutes, tossing mid-way to ensure even cooking
4. Cook bacon in a shillet until crispy, then set bacon pieces aside
5. Add into the skillet the apple cider, the apple cider vinegar, and brown sugar and stir until combined
6. Bring to a boil but then reduce to a simmer for 10 minutes
7. Remove the brussel sprouts from the oven and add them into the skillet with the reduction along with the bacon pieces, and coat to glaze
8. Serve immediately and enjoy!