November and fall is in the air. These dishes are easy enough for nightly dinners and elegant enough you can impress your Thanksgiving guests.
Say goodbye to the terrible boiled days of Brussels Sprouts. In fact, promise me and those you cook for that you will NEVER BOIL them. Because when BS are boiled they loose all of their yummy crunch and turn into a fart smelling mush no one likes!
Pesto Parmesan Brussel Sprouts
2 pounds Brussels sprouts, ends trimmed
4 garlic cloves
3-4 tablespoon pesto sauce
4 tablespoons parmesan, shredded
olive oil
sea salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Trim all of the Brussels sprouts and cut in half and place on the baking sheet. Add the garlic cloves and drizzle with olive oil. Sprinkle with sea salt and roast in the oven for 20-25 minutes or until browned. Remove from the oven and toss with the pesto sauce and parmesan cheese. Serve!
Mashed Parsnip Potatoes
4 parsnips, peeled and sliced
4 large Russet potatoes, peeled and cubed
water or chicken broth
1 teaspoon sea salt
1-2 cups half and half
1/2 stick salted Braum’s butter
Add the potatoes and parsnips to a large pot filled with water or broth and bring to a boil. Once the potatoes and parsnips are fork tender, remove from the heat and drain. Place the potatoes back on the burner and heat on high for 3-5 minutes. (this boils off any excess water) Using an electric mixer or potato masher, whip the potatoes with the butter, half and half and salt/pepper. Continue till your desired texture is reached. I like mine whipped smooth…my hubby likes them chunky so we meet somewhere in the middle with our mashed potatoes. Enjoy with the meat of your choice! For a twist: add a teaspoon of creamy horseradish, cheese, or bacon bits.