Best sides!

   Today's post is about two "sophisticated" side dishes that are super easy, have only few ingredients and take no time to make. When I say "side dishes", I mean that for most people they would be on a side... for Christopher on the other hand, one of them is the main dish! When he sees the green potatoes, he refuses to eat anything else and just wants a bowl full of potatoes, spoon in his hand and he is good to go! The other one - glazed carrots, I could eat like candy (they actually taste almost like candy), but what I really like about this dish is that it takes exactly 5 minutes to make! Yes, that's right, five minutes and you have delicious side dish! So here they are: green (broccoli) potatoes that Christopher is addicted to and glazed carrots that will impress anybody with the flavor and simplicity!

Ingredients:

* 3 large potatoes
* 3 cups broccoli, chopped
* 2 tbsp butter
* 2-3 tbsp cream cheese
* salt

Directions:

1. Peel, wash and quarter potatoes. Put into cold salted water, bring to boil, reduce the heat and simmer for 10 minutes. Add broccoli and cook for another 10-15 minutes until potatoes are soft.

2. Drain the water, add butter and cream cheese and mash until smooth. Season with salt if needed.

And for glazed carrots:

Ingredients:

* 10 thin carrots
* 3 tbsp butter
* 1 tbsp agave nectar
* 1 tbsp lemon juice
* 1 tsp freshly grated ginger
* 1/3 cup pecans, chopped

Directions:

1.  Peel and half carrots. In a sauce pan, melt butter, add carrots (cut side down) and cook for 3 minutes on high heat.

2. In a small bowl, combine agave nectar, lemon juice and ginger.

3. Flip carrots on the other side, add agave/lemon mixture, sprinkle with pecans and cook for 2 minutes.

   To be honest it's really hard to decide which one is better (not that you can't eat them together), but I think I might be with Christopher on this one (only because I have a potato addiction as well)! I was kind of making fun of him for wanting to eat just potatoes for dinner... but to be fair, I could totally do it too!

Enjoy,
Magda