Leftovers, it can go many ways.
1. You made too little and not enough of something good
2. You made too much of something not good
3. You made just the right amount to enjoy later.
It was nice to have #3 in my favor today especially when I had two hungry little ones awaiting the arrival of lunch. Here’s what I made.
Sweet potato fries:
Cut sweet potatoes to your liking. Add salt, pepper, garlic powder, paprika, olive oil. Let sit for 1/2 hour. Spread on baking sheet and roast at 375 degrees until soft when poked with a fork. (My kids love just plain mayo/ketchup mixture for dipping)
Chicken with roasted cherry tomato sauce:
Sauce: Lightly mix together 1 pound cherry tomatoes with 3 smashed garlic cloves in an oven safe pan. In a separate bowl whisk together 1/2 cup extra virgin cold pressed olive oil, 2 tbsp balsamic vinegar, 1 tbsp fresh thyme, 2 tbsp brown sugar, and 1 tsp salt. Pour over tomato/ garlic mixture and stir gently. Bake for 1 hour at 325 degrees until tomatoes are soft and carmelized.
(I drizzled the sauce over some seasoned and cooked cut up chicken breasts)