Roasted Brussels Sprouts

January 17, 2017 at 12:58 pm (Sides, Vegetables)



(Adapted from Original Recipe)

Prep time: 10 minutes

Cook time: 35 minutes

Yield: Serves 4
You can easily vary the recipe by sprinkling the sprouts with cider vinegar instead of lemon juice, or tossing in some thyme or roasted chestnuts.
They’re also delicious with pine nuts, which you can either add near the end of cooking or toast separately and toss with the sprouts once they are roasted. Terrific with bacon or pancetta too.
1 pound brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
1 Tbsp minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp olive oil
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

1 Preheat oven to 400°F.
2 Toss sprouts with garlic, lemon juice, olive oil, salt, spread onto a roasting pan: Place brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss with olive oil so that the sprouts are well coated.
Spread the brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between the sprouts. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.
3 Roast in oven: Put brussels sprouts in oven on top rack, roast for 20-25 minutes, stirring the sprouts about halfway through the cooking.
Adjust the timing depending on the size of the sprouts and your particular oven. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after 20-25 minutes the sprouts aren’t browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.
4 Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.
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Cauliflower Mash (Creamy Cauliflower Puree)

January 12, 2017 at 4:12 pm (Sides, Vegetables)



By Gina Homolka of SkinnyTaste

A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don’t have buttermilk, low fat sour cream also works great.
Creamy Cauliflower Purée
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 3/4 cup • Points+: 2 pt • Smart Points 1
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g • Carb: 8.6 g • Fiber: 4.2 g


1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp whipped butter

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don’t own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you’ll wonder how you ever lived without it. A regular blender would work fine as well.



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Speedy Baked Beans

October 13, 2010 at 11:44 am (Oven bakes & Casseroles, Sides)

Another one from my momma.


  • 6 slices bacon, diced
  • 2 medium onions, minced (about 1 cup)
  • 3 cans (1 lb, 3 oz each) baked beans with pork.  (I usually opt for Van Camps pork and beans)
  • 1/3 cup chili sauce
  • 1 1/2 teaspoons prepared mustard


In large skillet, cook and stir bacon and onion until bacon is crisp.  Stir in remaining ingredients.  Finish cooking by choosing one of the two following methods:

  1. Simmer uncovered for 15-20 minutes, stirring occassionally until liquid is absorbed.
  2. Pour into an ungreased 2 qt. casserole dish; bake uncovered in 350 degree oven for 45 minutes.

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