I love, love, love to make these....Crispy Potatoes with Rosemary, Roasted Brussels Sprouts and Sweet Maple Glazed Carrots and Onions...Simple comfort food on a cold winter night to warm me up. I recently discovered that I didn't hate Brussels Sprouts as much as I once thought, they are almost "nutty" tasting made this way and we always have Brussels Sprouts in the freezer. I think that I was scared away by these tiny cabbages because my mom used to just boil them up and expect me to eat them and they are disgusting like that. I used to think they were little stinky cabbages of doom.This is probably what I looked like :
Roasted Carrots and Onions with Maple Syrup
1/2 medium-large onion cut into slivers
1/2 pound-1 pound carrots, peeled and cut into very small chunks
2-3 tbsp. maple syrup
1/2-1 tsp. onion powder or to taste
salt and pepper to taste
1/4-1/2 tsp. garlic powder (or to taste)
1/2-1 tsp. Dijon Mustard
1/2-1 tbsp. olive oil
Preheat oven to 400 degrees F.
Toss all ingredients to coat, cook in a square baking dish.
Bake about 30-45 minutes or until tender and onions are starting to char, stirring frequently.
Roasted Rosemary Potatoes
2-4 large potatoes (I use Russet, but use your faves) scrubbed and chopped in large chunks
rosemary (dried) to taste
salt and pepper to taste
2-3 tbsp. olive oil
Toss all ingredients on a large baking sheet to coat with your hands. Cook at 400-425 degrees F, for about 30-45 minutes. Flip once to brown on both sides.
Roasted Brussels Sprouts
1 frozen package (individually frozen) Brussels Sprouts (12-16 ounces) or 1 pound fresh cleaned
1-2 tbsp. olive oil
salt and pepper
Toss all ingredients to coat, and cook at 400 degrees F until outside leaves are slightly charred (about 30-45 minutes). I usually cook mine in a square metal baking dish. Fresh is definitely better.
0 comments:
Post a Comment