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Easy Oven Roasted Asian Glazed Brussel Sprouts

I am ashamed to tell you that until recently I have never made brussel sprouts. I was forced to eat them during childhood and they were my most hated vegetable so I’ve avoided them like the plague. I finally decided to overcome my dislike and made it a mission to find some recipes that would make brussel sprouts flavorful and delicious. And this recipe? It’s a winner! Even my kids ate it…well, most of them. Ha!

Ingredients:
1 lb brussel sprouts, trimmed and halved
3 Tbsp olive oil
3 Tbsp soy sauce
2 Tbsp maple syrup
2 Tbsp lemon juice
1 tsp minced garlic
1 Tbsp sriracha sauce
salt and pepper, to taste

 

Directions:
1. Lay sprouts on lined and sprayed baking sheet.
2. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
3. Bake at 400 for 40 minutes, stirring halfway.
4. In small saucepan, combine remaining ingredients and heat over medium high heat for 5-7 minutes until sauce thickens.
5. Remove brussel sprouts from oven and transfer to bowl.
6. Add sauce a little at a time, tossing gently to coat.

A couple of notes- do not skimp on the sriracha sauce! It absolutely is essential to the flavors of this dish. Also, when I say toss gently I mean TOSS GENTLY. Trust me on this one. I will absolutely be making this side dish again soon. 



Amazing Crockpot Garlic Parmesan Potatoes

We love potatoes. We love them in all forms. I’m always on the look out for a new way to prepare them because potatoes are one of my go-to side dishes. It’s the one side dish that is guaranteed to be eaten without complaint but a person can only eat so many baked potatoes before the mere sight of one turns your stomach. I need variety in my life and on my dinner plate. This is one of the easiest and most delicious potato recipes that I’ve made. The kids love it and it’s just as yummy the next day if you happen to have leftovers.

Ingredients:
1.5 pounds baby yellow potatoes
1/4 cup olive oil
1 Tbsp minced garlic
2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese

Directions:
1. Wash and slice potatoes into 1/4″ slices.
2. Place in bottom of crockpot.
3. Whisk oil with remaining ingredients.
4. Pour mixture over potatoes and toss to coat.
5. Cook on low for 3 hours or high for 2 hours.

Crockpot Garlic Parmesan Potatoes
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Ingredients
  1. 1.5 pounds baby yellow potatoes
  2. 1/4 cup olive oil
  3. 1 Tbsp minced garlic
  4. 2 tsp Italian seasoning
  5. 1/4 tsp salt
  6. 1/4 tsp pepper
  7. 1/4 cup grated Parmesan cheese
Instructions
  1. Wash and slice potatoes into 1/4" slices.
  2. Place in bottom of crockpot.
  3. Whisk oil with remaining ingredients.
  4. Pour mixture over potatoes and toss to coat.
  5. Cook on low for 3 hours or high for 2 hours.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/



Mexican Street Corn

One of the challenges with my kids is finding vegetables that everyone will eat without complaint. It’s not always possible to please everyone but I try to please at least a couple of them with each dinner. The others just have to deal with it. One vegetable that all my kids agree on is corn but I get bored with the same old corn, which is how this Mexican Street Corn happened!

Ingredients:
6 ears of corn, cooked
1/2 tsp chili powder
1/4 tsp garlic powder
3 Tbsp mayo
1/2 cup feta cheese
1 Tbsp lime juice

Directions:
1. Mix together the mayo and garlic powder.
2. Brush over cooked corn.
3. Roll the corn in the feta cheese, pressing down lightly to coat.
4. Sprinkle with chili powder.
5. Drizzle with lime juice.

Mexican Street Corn
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Ingredients
  1. 6 ears of corn, cooked
  2. 1/2 tsp chili powder
  3. 1/4 tsp garlic powder
  4. 3 Tbsp mayo
  5. 1/2 cup feta cheese
  6. 1 Tbsp lime juice
Instructions
  1. Mix together the mayo and garlic powder.
  2. Brush over cooked corn.
  3. Roll the corn in the feta cheese, pressing down lightly to coat.
  4. Sprinkle with chili powder.
  5. Drizzle with lime juice.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/