Mashed Sweet Potatoes

Cinnamon, nutmeg and brown sugar add flavor to this yummy side dish.

 

3 large sweet potatoes

1/4 stick butter

1/2 t cinnamon

1/8 fresh ground nutmeg

3 T brown sugar

Directions:

Pierce potatoes and  cook in microwave for 15 mins.  Remove and and let stand until cool enough to handle.  In the meantime, melt the butter over medium heat and add the spices and brown sugar.  Add the pototoes to a mixing bowl and mash with a potato masher.  A few lumps are fine.  Stir in the butter and spice mixture.

Top with toasted walnut bits if desired.

Roasted Grape Tomatoes

Easy, healthy and flavorful!

Preheat oven to 425

1 pint grape tomatoes

1 tsp minced garlic

1/1 t olive oil

1 t fresh basil - chopped

sea salt and fresh ground pepper to taste

1/4 cup fresh mozarella, grated or diced in small cubes.

Place tomatoes in a shallow baking dish.  Drizzle on the olive oil and toss the tomatoes with the salt, pepper and garlic.  Roast for about 15 mins until the skins begin to pop.

Place the tomatoes in a bowl and toss with the basil.  Add some fresh grated mozarella, toss and serve.

Glazed Carrots

A great way to add some zing to your vegetables:

1 16 oz bag baby carrots

1/2 T butter

1/2 t fresh grated ginger

1 T honey

Few sprigs of chopped rosemary

Rinse carrots and toss in boiling water until tender - about 5 mins or so.  Drain carrots into a colander.  In the meantime, melt the butter in a saucepan.  Add honey and ginger.  Add the cooked carrots and toss to coat.  Place carrot mixture in serving dish and sprinkle with the chopped rosemary.

Pan Roasted Brussel Sprouts

2 lbs brussel sprouts, halved horizontally

1/2 lb pancetta or Applewood smoked bacon - diced

 A few sprigs of fresh thyme and rosemary

1/1 t salt

Cook brussel sprouts in lightly salted boiling water for about 3 mins. Drain well and pat dry with paper towels.

In a heavy pan, saute the pancetta or bacon until cooked to your taste.  Remove bacon from pan and drain.  Remove all but 1 T of the drippings. Add  1/2 of the brussel sprouts to the pan, cut sides down.  Heat at med-high, uncovered for 3-4 minutes until the sprouts are browned.  Add additional drippings if necessary. Remove from pan and repeat with remaining sprouts.  Return all the sprouts to the pan and toss with the cooked bacon and herbs.

Makes 8 1/2 cup servings.