Thanksgiving is almost upon us here in the USA. I love Thanksgiving because the entire meal is based around comfort foods! Turkey, mashed potatoes, and my favorite side dish – the green bean casserole. This year, I decided that I wanted to make my green bean casserole from scratch. Fresh green beans are covered in a creamy mushroom sauce, then topped with breaded and fried onions. You will love this recipe because it uses only simple (read: no canned soup!) ingredients and the final product is totally worth it.
Broccoli is one of my favorite vegetables. Maaaaybe because it pairs so well with cheese … but who’s to say. Today I want to share with you one of my favorite and easiest preparations of broccoli, my Parmesan and Red Pepper Roasted Broccoli. Parmesan cheese provides salty flavor and red pepper flakes bring a little heat. The best part about this recipe? I use frozen broccoli! It’s so easy, and it takes less than 20 minutes in the oven.
I’m always looking for a quick side dish to pair with my weeknight dinners. My Honey Glazed Sesame Carrots can’t be easier. They’re made on the stove top and take only 10 minutes to prepare. Toasted sesame seeds bring a nutty flavor and crunch to the slightly sweet carrots. Taking them over the top is the simple honey glaze.
Everything’s better with bacon, right? That’s my theory when it comes to my Bacon and Garlic Butter Mashed Potatoes. These potatoes are a real indulgence, with plenty of bacon and garlic infused butter flavor. Pair this with your favorite protein – chicken, steak, or even a classic meatloaf.
Butternut squash is a versatile fall vegetable – it can be made sweet or savory. Plus it’s incredibly easy to work with, especially when roasting. Today I’d like to share with you a squash recipe that combines my favorite fall flavors. Keep reading to check out my Roasted Brown Sugar Pecan Butternut Squash.