Dress up traditional dishes for holidays and every day
Have you started planning your holiday party dinner menu? I have. I love thinking about the types of food I want to make for friends and family. I try to add traditional dishes and new dishes every year. Trying a new food or cooking the same old potato or asparagus in a new, flavorful way adds something exciting and beautiful to the table.
As, I was sitting down this week to plan my holiday dinner menu, I got to thinking about what new flavors and dishes to add this year. You know me. Incorporating some veggie-rich dishes to a traditional meal is what I love to do and what I want to share with you this week. No need to save these for a special meal. Try adding a new recipe during the week with your family. Test it out and if need be force those kiddos to try a bite. It’s good for you and them. Most of all have fun with cooking and meal time because spending time with the ones you love is truly the best part of this time of year.
Roasted Broccoli with Olive Oil and Garlic
Preheat oven to 425°. Place 1 ¼ pound broccoli crowns, halved, and 3 garlic cloves, thinly sliced, on a baking pan. Drizzle three tablespoons olive oil over the broccoli. Toss the broccoli and garlic to coat evenly with the olive oil. Spread the broccoli into an even layer over the baking pan. Season with salt and pepper. Toss the broccoli again then spread back into an even layer. Roast for 10 minutes, turn the broccoli and garlic, then continue roasting for five more minutes, or until tender and the edges are crisped. Season with additional salt and black pepper if desired, and then serve warm or at room temperature.
Shredded Parmesan Brussels Sprouts
Preheat the oven to 425°. In a food processor fitted with a slicing blade, coarsely shred three pounds trimmed brussels sprouts. On two large rimmed baking sheets, toss the brussels sprouts with ½ cup olive oil, season with salt and pepper and spread in an even layer. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting. Sprinkle with ½ cup grated Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
Mashed Sweet Potatoes with Greek Yogurt
Place two pounds of peeled and cut sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork. Drain the sweet potatoes in a colander, shaking to help remove excess water. Pour the potatoes into a large bowl. Add one tablespoon brown sugar, one tablespoon maple syrup, ½ teaspoon cinnamon, and ½ cup Greek yogurt to the sweet potatoes. Mash to your desired texture and serve warm.
Liz Whalen is a personal trainer and health fitness specialist who lives and works in Libby. She blogs at lizwhalenhfs.com