Treat Tuesday – Pan Roasted Brussel Sprouts & Sweet Potatoes
I really like brussel sprouts. I usually top mine with mayo. Weird, I know. My dad and uncle do it. Probably a weird family thing that you just do because you see someone in your family doing it. I quite like it. Here is a yummy way to make them and get your greens.
Pan Roasted Brussel Sprouts:
* 2 lbs. halved Brussel Sprouts
* 1 Tablespoon Olive Oil
* 7 Cloves of Minced Garlic
* 3 Tablespoons Butter
* 1/2 Bunch Fresh Thyme
* 1 Large Spring Fresh Rosemary – halved
* 1 Teaspoon Salt
* 1 Tablespoon White Wine Vinegar
Cook brussel sprouts, uncovered in boiling water for 3 minutes. Pat dry with paper towels.
Place a large skillet over high heat for 1-2 minutes. Reduce heat to medium. Add oil and garlic. Cook and stir for 2 minutes. Add 1/2 the butter. Increase heat to medium-high. Carefully arrange 1/2 the sprouts cut side down in the hot skillet. Top with 1/2 the thyme, rosemary and salt. Cook, uncovered, for 3-4 minutes or until the sprouts are well browned. Remove and repeat with the rest of the ingredients. Return all sprouts to skillet along with the vinegar and toss.
Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained sprouts.
* 4 1/2 lbs. Sweet Potatoes
* 2 Tablespoons Olive Oil
* 1 Tablespoon Salt
* 1/2 Cup Butter
* 2/3 Cup Whipping Cream
* 2 Tablespoons Pure Maple Syrup
* 1/4 Teaspoon Ground Nutmeg
* 2-3 Cups Tiny Marshmallows (optional)
* 1/4 Cup Pecan Halves, Toasted (optional)
Heat oven to 350 degrees. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with salt. Place the potatoes in a baking pan. Roast uncovered for 30-40 minutes. Set aside to cool.
Increase the oven to 450 degrees. Halve the potatoes, scoop out the flesh and discard the skin. Press through a sieve (or use a food processor), transfer to a bowl.
In a saucepan combine the butter and whipping cream over medium heat. Let it simmer. Fold into sweet potatoes along with the maple syrup, nutmeg and 1 teaspoon salt. Put into greased baking dish. Sprinkle marshmallows and bake uncovered for 12-15 minutes. This will either be until the marshmallows are golden brown, or warm without. Sprinkle toasted pecans over the mixture and serve.
You can make the sweet potatoes a day ahead. Wait to put on the marshmallows and/or pecans until right before serving.
These make yummy sides any time in the fall or winter. Very comforting. They make tasty additions to a Thanksgiving feast! As always, enjoy! I know I will!