Archive for November 2017

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive […]

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Crispy Potato Stacks with Fresh Sage

4 T. melted butter 2 ½ pounds medium Yukon Gold or Red potatoes 4-6 ounce size 2 T. chopped fresh sage plus 12 medium sage leaves 1 t. Kosher salt ½ t ground pepper 1. Preheat oven to 375 degrees. Melt butter in a 9” x 13” […]

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