Sweet Potatoes, Apples and Pecans
3-4 sweet potatoes, peeled and cut into bite-sized chunks**
3-4 granny smith apples, peeled and cut into bite-sized chunks
1/2 c. chopped pecans
4 T. butter
2 T. honey
2 T. lemon juice
1 T. cinnamon
Preheat oven to 350. Arrange sweet potatoes and apples on the bottom of a large baking dish. Sprinkle pecans on top.
Melt butter in a small bowl, add honey, lemon juice and cinnamon. Stir to combine and our over the baking dish. Bake for 45-60 minutes or until the sweet potatoes are fork-tender.
**The sweet potato chunks should be smaller than the apples because they take longer to cook.
Showing posts with label Sides/Dips. Show all posts
Showing posts with label Sides/Dips. Show all posts
Tuesday, March 5, 2013
Sunday, March 3, 2013
Roasted Carrots
Roasted Carrots
6-8 carrots, peeled and cut into sticks
2 T. butter
1 T. honey
1 T. lemon juice
Preheat the oven to 350.
Place carrots in a baking dish. Melt butter and mix with honey and lemon juice. Pour over carrots and roast in the oven for 20-25 minutes until the carrots are soft.
6-8 carrots, peeled and cut into sticks
2 T. butter
1 T. honey
1 T. lemon juice
Preheat the oven to 350.
Place carrots in a baking dish. Melt butter and mix with honey and lemon juice. Pour over carrots and roast in the oven for 20-25 minutes until the carrots are soft.
Wednesday, February 27, 2013
Brussels Sprouts with Bacon
This is one of my favorite side dishes in the winter! Seriously, so satisfying and delicious!! Even our 9 year old loves brussels sprouts because of this recipe!
Brussels Sprouts with Bacon
Approx 1 pound of brussels sprouts, stems trimmed, outer leaves removed and halved (if they're really large, I'll quarter them)
3-6 strips of center cut bacon, diced
Heat a 12" skillet** over medium heat. When it's hot, add the diced bacon and cook for 5-7 minutes until it starts to brown and most of the fat has started to cook.
Add the brussels sprouts to the pan and stir to combine with the bacon. Cook, stirring occasionally until the sprouts start to brown and soften (about 10-15 minutes).
**I like to use my hard anodized pan for this recipe because it creates a nice carmelization on the sprouts instead of just cooking them. Delicious!
Brussels Sprouts with Bacon
Approx 1 pound of brussels sprouts, stems trimmed, outer leaves removed and halved (if they're really large, I'll quarter them)
3-6 strips of center cut bacon, diced
Heat a 12" skillet** over medium heat. When it's hot, add the diced bacon and cook for 5-7 minutes until it starts to brown and most of the fat has started to cook.
Add the brussels sprouts to the pan and stir to combine with the bacon. Cook, stirring occasionally until the sprouts start to brown and soften (about 10-15 minutes).
The Best Guac Ever!
This is serious the best guac ever! I make it all the time and everyone who samples it wants to know what I do to it to make it so delicious! It's so simple and so yummy!
Guacamole
3 ripe avocados
4-5 green onions, minced
1/2 serrano pepper, minced and seeded (keep the seeds if you want some heat)
fresh lime juice to taste
salt to taste
This dip is delicious with red pepper slices, baked plantain chips or even spread on a turkey slice!
Guacamole
3 ripe avocados
4-5 green onions, minced
1/2 serrano pepper, minced and seeded (keep the seeds if you want some heat)
fresh lime juice to taste
salt to taste
This dip is delicious with red pepper slices, baked plantain chips or even spread on a turkey slice!
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