Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.
Sweet Potato Souffles
It's a universal fact that people love puffy food, souffles being one of most versatile. As long as you don't knock all the air out of the egg whites in the batter, not much can actually go wrong. Since mashed sweet potato is the base, these souffles are even easier than the traditional method that requires a saucy base. They'll deflate quickly after exiting the oven, so hurry and snap those photos! Serve with cayenne-seasoned maple syrup if you like.
Roasted Pumpkin and Sage Risotto
A savory pumpkin side dish to accompany any meal, lunch or dinner. Use the small pie pumpkins for ultimate flavor and texture. Save those seeds to roast for an added treat for the rest of the week.
Nana's Acorn Squash
This is a recipe even veggie haters will love! People who like sweet potatoes also love it. It's a family favorite of mine.
Chef John's Root Vegetable Gratin
I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.
Savory Roasted Root Vegetables
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Teena's Bacon and Cheddar Potatoes
Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!
Spiced Cranberry Apple Chutney
The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.
Fresh Mushroom Rice Pilaf
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Autumn Butternut Squash Casserole
A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.
Instant Pot® Farro
Farro is probably my favorite grain. I love it in salads, pilafs, and soups! I find the Instant Pot® gets it to the perfect texture and I don't have to worry about overcooking it on the stove.
Roasted Brussels Sprouts
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!