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FALL SIDE DISHES

1. MAPLE BUTTERNUT SQUASH, ROASTED BRUSSELS SPROUTS, PUMPKIN SEEDS & CRANBERRIES

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INGREDIENTS

Roasted Brussels Sprouts:

3 cups Brussels sprouts , ends trimmed, yellow leaves removed

3 tablespoons olive oil

Salt to taste

Roasted Butternut Squash:

1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Other Ingredients:

1/2 cups pumpkin seeds

1 cup dried cranberries

2-4 tablespoons maple syrup optional

INSTRUCTIONS

Roasted Brussels sprouts:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe and Image from Julia’s Album

2. BROWN SUGAR BACON ROASTED SWEET POTATOES

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INGREDIENTS

2 large sweet potatoes, peeled and diced into 1″ cubes

5 strips of bacon, diced

1/4 cup olive oil

1/2 cup brown sugar + more for sprinkling

INSTRUCTIONS

Preheat oven to 350. Line a baking sheet with parchment paper or tin foil. Peel your sweet potatoes.

In large bowl add your sweet potatoes and olive oil and toss to coat. Add in your bacon and brown sugar and again toss to coat and distribute your bacon.

Lay your ingredients on the baking sheet. Roast in oven for about 30-35 minutes or until sweet potatoes are fork tender.

Remove from oven and transfer to serving bowl, sprinkle with additional brown sugar and enjoy!

Recipe and Image from Tinsel Box

3. SWEET POTATO APPLE SKILLET

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INGREDIENTS

4 slices bacon

3 tbsp butter

6 sage leaves

2 sweet potatoes, peeled and cubed

3 small apples, diced

1 cup water

INSTRUCTIONS

Cook bacon in a cast iron skillet or heavy pan over medium heat until fat is rendered and bacon is browned. Remove from pan and drain on paper towels. Pour bacon fat from pan, but don't clean.

Return pan to heat and melt butter until beginning to sizzle and brown. Fry whole sage leaves in butter until crispy and brown, about 1 minute. Remove sage leaves from pan and place on paper towel to drain.

Add sweet potatoes to pan and stir to coat in butter. Let potatoes cook 4-5 minutes until starting to brown and caramelize on the outside. Your pan should still be on medium to medium-high heat. Add 1 cup water to pan and leave sweet potatoes to cook, stirring once or twice until water has mostly evaporated.

When water is mostly evaporated, turn heat to low, add diced apples to pan and stir to combine. Let cook an additional 4-5 minutes until apples begin to soften and sweet potatoes are fork tender.

Remove from heat and add crumbled bacon and crispy sage leaves. Enjoy!

Recipe and Image from Jessica N Wood

4. PARMESAN ROASTED CARROTS

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INGREDIENTS

8-10 carrots peeled

2 Tbsp butter melted

2 tsp garlic minced

4 Tbsp Parmesan Cheese

1 tsp chopped parsley

INSTRUCTIONS

Preheat oven to 400 degrees F.

Mix melted butter and garlic together.

Place carrots on a parchment paper lined baking sheet.

Drizzle with butter/garlic mixture.

Roast in oven for 15 minutes.

Shake pan ocassionally to rotate carrots.

Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.

Top with parsley and serve immediately

Your Home Based Mom