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Serving up a side of fall: Brussels Sprouts, Parsnips, Sweet Potatoes, & Broccoli Recipe
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Ingredients
- ¾ lb sweet potatoes
- ¾ lb parsnips
- 3 tablespoons heavy cream, more if needed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- Salt, to taste
- Freshly ground black pepper, to taste
- Roasted Broccoli with Parmesan
- Serves 4
- 1 ½ lbs broccoli, stem removed, florets cut into bite-sized pieces
- 4 garlic cloves, thinly sliced lengthwise
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Lemon juice, to taste
- Preheat the oven to 425 degrees. In a large bowl, toss the broccoli, garlic cloves, and olive oil together. Sprinkle with salt and pepper.
- Pan-browned Brussels Sprouts with Pancetta & Pine Nuts
- Serves 4
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/3 cup finely chopped pancetta
- 1 garlic clove, thinly sliced
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons pine nuts
- Salt, to taste
- Freshly ground black pepper, to taste
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