Roasted Brussels Sprouts with Pecans
Ingredients 2 pounds Brussels sprouts, trimmed and halved lengthwise 1 cup coarsely chopped pecans 2 tablespoons olive oil 2 cloves … Continue reading Roasted Brussels Sprouts with Pecans
Tag: Vegetables
FROGHOPPER’s Candied Ginger Carrots
Ingredients 1 (12 ounce) package baby carrots 1 cup water 3 tablespoons butter 2 tablespoons brown sugar 1 1/2 teaspoons … Continue reading FROGHOPPER’s Candied Ginger Carrots
Buttery and Savory Acorn Squash
Ingredients 2 small acorn squashes – peeled, seeded, and cut into 1-inch cubes 6 fresh sage leaves, shredded 1/2 cup … Continue reading Buttery and Savory Acorn Squash
Ethiopian Cabbage and Potato Dish (Atkilt)
Ingredients 1/3 cup olive oil 4 carrots, sliced 1 onion, thinly sliced 1 teaspoon salt 1 teaspoon ground turmeric 1 … Continue reading Ethiopian Cabbage and Potato Dish (Atkilt)
Pancetta Tarragon Asparagus
Ingredients 3/4 pound thickly sliced pancetta Olive oil, or as needed 1 cup thinly sliced shallots 3 bunches fresh asparagus, … Continue reading Pancetta Tarragon Asparagus
Spaghetti and Meatballs Paleo-Style
Ingredients Meatballs: 1 pound lean ground beef 1 onion, grated 1/2 cup cooked quinoa 1/4 cup milk 2 cloves garlic, … Continue reading Spaghetti and Meatballs Paleo-Style
Broccoli, Corn, and Green Bean Saute
Ingredients 1/4 cup butter 1 1/2 cups chopped fresh broccoli 1 (15 ounce) can whole kernel corn, drained 1 (15 … Continue reading Broccoli, Corn, and Green Bean Saute