I had never tried brussel sprouts till I was pregnant with one of my children, (which one, I can’t remember) and my mother-in-law made them for Thanksgiving, and I devoured them. You know how when you’re pregnant and things either taste disgusting or divine, well these tasted heavenly with lots of butter and cream.
When I saw this recipe for brussel sprouts with olive oil and garlic I had to try it.
Just trim the ends, wash, chop in a food processor (I don’t have one, so I just used a knife and chopped the brussel sprouts into thirds), saute in olive oil and garlic, and season with salt and pepper. For exact measurements, go to her site. You will not be disappointed! My husband said they were the best brussel sprouts he’s ever had.
Be careful putting your sprouts in the hot oil, because any remaining water on them will cause them to splatter.
The other yummy side dish, I have been making for years, and it is so simple as well. I think I first saw it on the back of a box of Lipton onion soup mix.
You can make it with just white potatoes or sweet potatoes, but the combination is really special.
Start with 4 medium size potatoes.
Wash, peel if desired (I only peel the sweet potatoes), and chop into large bite size pieces.
Place on a cookie sheet (I like to cover with foil so clean up is easier), drizzle with olive oil or vegetable oil, sprinkle one onion soup mix packet over, and then use your hands to lightly mix so all the potatoes get coated. Bake at 375 degrees for about 45 minutes.
The little onion bits get crispy and the potatoes almost melt in your mouth.
Both of these recipes are so good, and healthy to boot. Hope you enjoy!