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Easy Roasted Brussels Sprouts Recipe- Delish
- 1 lb. Brussels sprouts, trimmed and halved
- 2 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- Flaky sea salt, for serving (optional)
- Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined.
- Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through.
- Sprinkle with flaky sea salt, if desired, and serve immediately.
SOUTHERN SWEET POTATO BISCUITS RECIPE- From Add a Pinch
- 1 cup cooked, mashed sweet potato
- ½ cup whole milk
- 2 cups self-rising flour
- 2 pinches salt
- 1 pinch sugar
- 3 tablespoons shortening
- 1 tablespoon butter
- 1 tablespoon melted butter
- Preheat oven to 475 degrees.
- Mix together sweet potato and milk in a small bowl.
- Cut shortening and very cold butter into dry ingredients of flour, salt and sugar in a large mixing bowl.
- Slowly pour milk and sweet potato mixture into your dry ingredients. Mix lightly.
- Pour dough onto a lightly floured surface and gently pat into a round disc about ½ inch thick. Cut dough with a sharp metal or glass cutter.
- Place into hot oven and bake for 10-12 minutes.
Winter Squash Soup- Food Network
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half – and – half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Heat the butter and oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.