Fall Side Dishes

Light Lemony Brussel Sprouts

Serves 4

2 Lbs Burssel Sprouts

1 Lemon
1 T Butter
¼ C Parmesan Cheese
Salt and Pepper to Taste
 

This is a very different preparation from the norm in that you need to peel the brussel sprouts.  Trim the end off and peel the leaves.  About half way through each brussel sprout you will need to trim the bottom again and continue peeling.

 

 

Zest and juice the lemon.

In a large sauté pan put the butter and about 2 T water and heat up the pan.  Add the brussel sprouts.  Once they start to shrink down, about 2 minutes in, add the lemon zest and juice. Shortly after, they should be ready.  Turn off the heat and add the parmesan cheese. Enjoy!

 

 

 

Jalapeno Cheddar Cornbread

Serves 4-6

1 ¼ C Flour

¾ C Cornmeal

¼ C Sugar

2 t Baking Powder

1 t Salt

1 C Milk
¼ C Melted Unsalted Butter
1 Egg

1 C Shredded Cheddar Cheese

1 Jalapeno, Minced & Seeded

Preheat oven to 400 degrees. Grease an approximately 9X9 pan.

Mix the flour, cornmeal, sugar, powder, and salt.  Stir in the milk, butter, and egg until thoroughly mixed.  Then stir in the cheese and jalapeno. Pour into the pan and bake about 25-30 minutes.

 

Cornbread Sweet Potato Stuffing

Serves 6-8

1 recipe of Jalapeno Cheddar Cornbread
6 Oz Bacon
1 Sweet Potato
½ Yellow Onion, Chopped
1 ½ C Vegetable or Chicken Stock
½ Bunch Cilantro, Chopped

Cook the bacon.  Cool it and chop it.

Bring a pot of water to a boil. Peel and cut the sweet potato into a small dice and cook it until tender.  Add the onion into the pot during the last 2 minutes of cooking to soften.

 

Preheat the oven to 350 degrees. Crumble up the cornbread into a large bowl.  Mix in all of the ingredients and then put it into an oven proof casserole dish.  Bake it for about 15-20 minutes or until hot. If you’re preparing it head of time and refrigerating it, you will probably need to add another 15 minutes.  Serve!

 

 

Roasted Root Vegetables

Serves 6

1 Sweet Potato

2 Parsnips
8 Brussel Sprouts
½ of a Red Onion
1 Bulb Fennel
2 Cloves Garlic, Minced
2 T Oil
2 Sprigs of Rosemary, Chopped
Salt and Pepper to Taste

Preheat the oven to 375 degrees.

Peel the sweet potato, parsnips and onion, chop into large dice.  Trim the ends of the brussel sprouts and cut into quarters. Cut the fennel into quarters and cut out the core.  Cut into large dice. Mix them all together and bake for about 40 minutes or until tender.