Topped with pecans, cheese, and balsamic vinegar, The Roasted Root‘s one-dish wonder of roasted brussel sprouts and sweet potatoes will have you spending more time with family and less time in the kitchen! This hearty side dish is loaded with vitamin A from the sweet potatoes, vitamin C from the brussel sprouts and healthy fats from the pecans. […]
Category Archives: Sides
You can make this delicious dish with either cauliflower or Brussels sprouts, or both! The bacon is optional for vegetarian tastes, but it brings this dish to another level for the omnivores.
1 medium head cauliflower
– or – 1 lb. brussel sprouts
– or – 1/2 head cauliflower and 1/2 lb. Brussels sprouts *recommended
3 thick slices bacon *optional
3 cloves garlic
3 tbsp. olive oil
1/3 cup freshly grated Parmesan cheese
- Preheat oven to 375° F.
- Cut cauliflower into ~1 inch pieces. If using Brussels sprouts, cut off the brown bottom and remove any yellow leaves, then slice in half. Place into large bowl.
- Slice bacon into 1/4 inch pieces. Place into the large bowl with the vegetables.
- Add to the bowl crushed, peeled and minced garlic, the Parmesan cheese, and drizzle in the olive oil. Toss everything together until the veggies are coated with the oil.
- Thinly spread the mixture out onto a parchment paper-lined cookie sheet (or use non-stick spray).
- Bake for 30-40 minutes. If using thinner-sliced bacon, you can increase the oven temperature to 400° and bake for 20-30 minutes. Oven times are just a guideline – bake until veggies start to turn brown and the bacon sizzles.
1¾ cup cornmeal
1¾ cup flour
3 teaspoons baking powder
1 teaspoon salt
¼ cup minced onion
1 egg, slightly beaten
1 cup buttermilk
- Mix all ingredients, then fry in hot oil.
For a little added kick, add a bit of minced jalapeno.
2 sticks oleo
12 cups mashed sweet potatoes
1 cup milk
8 eggs, beaten
4 teaspoons vanilla
4 cups sugar
- Mix altogether and spread in pan.
1 lb. margarine
5 cups flour
2 cups sugar
24 oz. crushed pineapple
- I suppose you ought to bake this since it has eggs in it, but I don’t know at what temperature or for how long. If you know, please post a reply!
8 oz. (3 c.) uncooked rainbow rotini (spiral pasta)
1 (6 oz.) jar marinated artichoke hearts
1/2 c. creamy Caesar salad dressing
4 c. fresh spinach leaves, cut into thin strips
1 c. julienne-cut carrots
1 c. julienne-cut red bell pepper
1/2 c. thinly sliced red onion
1/2 t. salt
1-2 T. grated fresh Parmesan cheese
1/4 t. coarsely ground pepper
- Cook rotini to desired doneness as directed on package. Drain; rinse with cold water.
- Meanwhile, drain artichoke hears, reserving liquid. Add reserved liquid to salad dressing to equal 3/4 cup; set aside. Chop artichoke hearts.
- In large bowl, combine cooked rotini, artichokes, spinach, carrots, bell pepper, and onion; toss gently. Add dressing and salt; toss to coat. Sprinkle Parmesan cheese and pepper on top, then serve.
These are just estimates for amounts. They can be varied widely depending upon your personal tastes.
3 Roma tomatoes, roughly chopped
1/3 medium onion, roughly chopped
1 clove garlic
1-2 Serrano peppers, depending on how hot you like it
1 T. lime juice
1 t. salt
1 t. dried cilantro
- Place all items in a food processor and blend until no chunks are left. Serve immediately or refrigerate until ready to serve. The more peppers in it the longer it will last.
- Finely chop by hand and omit the food processor step to make a Pico de Gallo.