Roasted and Glazed Brussels Sprouts

I am a veggie lover and these roasted and glazed brussels sprouts are absolutely fantastic.  This is another Thanksgiving side dish test.  I adapted this recipe from Guy Fieri's Bumped-Up Brussels Sprouts recipe.  Guy used pancetta in his recipe but I am still in a bacon kick and need to use up all the bacon I have.  I also used a peach flavored balsamic vinegar that I received as a gift from my brother and sister-in-law.  I think it gives a hint of flavor that you don't really know where it comes from but its so good!  These roasted and glazed brussels sprouts are sweet and salty - they may be perfect for Thanksgiving.  If you don't like brussels spourts, you might change your mind with this recipe! 

Roasted and Glazed Brussels Sprouts

Printable Recipes

Ingredients

3 slices of bacon, cut into ½ inch pieces

1 tablespoon capers

1 pound brussels sprouts, halved

1 tablespoon balsamic vinegar (I used a peach flavor.)

1 tablespoon maple syrup (You may use 2 tablespoons if you want it more sweet.)

2 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 350 degrees F.

In a dutch oven or ovenproof pan, over medium heat, cook bacon and capers.

Remove bacon and capers from pan, and reserve a little of the bacon fat in the pan.

Add the Brussels sprouts to the pan and cook until they begin to brown (about 5 minutes).  

Drizzle with balsamic vinegar, maple syrup and olive oil.  Season with a little salt (because bacon and capers are already salty) and pepper.

Place pan into oven and roast about 15 to 20 minutes.  Toss brussels sprouts a few times during roasting time.

Remove from oven and toss bacon and capers with brussels sprouts.  Season with additional salt and/or pepper if needed.

Serves 4 to 6.

Roasted Lemony Parmesan Asparagus

I loved this side dish, it was so fresh and delicious.  This was quick and easy and took me less than 20 minutes to put together.  I served this Roasted Lemony Parmesan Asparagus with a grilled marinated flank steak and a baked sweet potato.  Enjoy!

Roasted Lemony Parmesan Asparagus 

Printable Recipe

Ingredients

1 pound asparagus

zest of ½ lemon

1 to 2 tablespoons olive oil

½ teaspoon salt

1 to 2 tablespoons Parmesan cheese

Directions

Preheat oven to 400 degrees F.

Prepare asparagus by breaking off any tough bottom ends.

On a foil covered baking sheet, place asparagus and drizzle with olive oil.

Season with salt and lemon zest.

Bake for about 15 minutes.

Top with Parmesan cheese.

Garlicky French Green Beans with Sliced Almonds

Mmmm...garlicky french green beans with sliced almonds!  This is a great healthy side dish and I loved it.  I couldn't get enough of this and its a nice change from regular steamed green beans.  The almonds really complimented the dish and garlic just about goes with every vegetable.  If you have any picky vegetable eaters, this might be one to try out!

Garlicky French Green Beans with Sliced Almonds 

Printable Recipe

Ingredients

1 pound french style green beans (Also called haricot vert.)

4 garlic cloves, minced

¼ cup sliced almonds

2 tablespoons olive oil

¼ cup chicken broth

salt and pepper to taste

Directions

Bring a large pot of water to boiling.  Add in green beans and cook for 3 minutes.  Drain and rinse with cold water.

In a large pan (or same pot) over medium-high heat, add in olive oil.  Next add in sliced almonds and toss for about 1minute.  Add in garlic and lightly brown for 1 minute.  (Do not overcook garlic or it will taste bitter!)

Add in chicken broth and beans.  Cover pan and cook on low heat for 5 minutes.

Season with salt and pepper to taste.

Serves 6.

Baked Yellow Squash with Tomato

Summer time means an abundance of fresh squash in gardens!  I got some yellow straightneck squash from my friend's garden and I adapted this recipe from The Kitchn's Baked Summer Squash recipe.  You could use whatever summer squash you have, such as:   zucchini, pattypan squash (white squash), or yellow squash (crookneck and/or straight).  I added tomatoes to my baked yellow squash just because I had some and I like fresh tomatoes.  This baked yellow squash recipe with tomato is wonderful with the crisp bread crumb topping.  This dish is fresh tasting and a great summer time side dish.  Enjoy!

   
Baked Yellow Squash with Tomato

Printable Recipe

Ingredients

2 pounds yellow squash, sliced (I used 3 small squashes.)

¼ cup olive oil

½ cup bread crumbs (I used ¼ panko and ¼ italian bread crumbs.)

½ cup parmesan cheese

3 small tomatoes, sliced (optional)

½ teaspoon salt

½ teaspoon pepper

¼ cup chopped fresh basil (optional)

Directions

Preheat oven to 350 degrees F.

Lightly grease an 8x8 inch baking dish.

Remove stem ends of squash and slice in ¼ inch thick rounds.  Toss with olive oil.

Slice tomatoes and set aside.

In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper.

Arrange half the squash rounds in bottom of baking dish.   Layer tomato slices over squash.  Sprinkle with half the bread crumb mixture.

Arrange remaining squash rounds on top and sprinkle with remaining bread crumb mixture.

Cover baking dish with foil.  Bake for 30 minutes. 

Remove foil and bake an additional 5 to 10 minutes, until top bread crumb layer is lightly browned.

Top with chopped fresh basil and serve.

Serves 6.

Braised Kale with Onions and Bacon

Kale is like the new spinach!  Did you know kale is actually a form of cabbage?  Kale is also high in vitamin C, vitamin K, and especially beta carotene, which is supposedly a great source of antioxidants.  Kale has many health benefits!  So ... adding in just a little bit of bacon is probably okay then, but you could always omit it or substitute turkey bacon.   Enjoy!

Braised Kale with Onions and Bacon

Printable Recipe

Ingredients

1 bunch of kale

1 tablespoons olive oil

½ onion, sliced

2 slices bacon

1 tablespoon apple cider vinegar

1/3 cup chicken broth

salt and pepper

Directions

Remove leaves from ribs and stems of kale.  Chop into bite sized pieces.

In a large pan, over medium heat, cook bacon for about 5 minutes or until crisp.   Remove bacon and set aside.  Reserve 1 teaspoon bacon drippings in pan.  (I sliced the bacon before cooking or you can cook the slice and crumble afterwards.)

In the same pan, add 1 tablespoon olive oil to the 1 teaspoon bacon drippings.  Increase heat to medium-high.  Add onions and cook for about 5 minutes or until tender.  Stir occasionally.

Add kale and cook for about 5 minutes or until wilted.   Stir frequently.

Stir in broth and vinegar.  Cover and cook for about 10 minutes.  Stir occasionally.

Season with salt and pepper.  Sprinkle with crumbled bacon.

Serves 4.