What makes this decision so tough is that you want thingsthat are traditional and comforting, but at the same time, want to keep themenu fresh and interesting. You love those buttery mashed potatoes, and yetyou’ve wanted to make twice-baked potatoes for years. You always make Grandma’schestnut stuffing, but that spicy cornbread version you saw on Pinterest surelooks amazing. What do you do?
Do what I do; keep the starchy cornerstones classic, andswitch up the vegetable sides instead. Go ahead and do your favorite andfamiliar potato, stuffing, and gravy recipe; but when it comes to tired olddishes like green bean casserole, or peas and carrots, let your freak flag fly.
While I decided to go raw this time, you can certainly turnthis into a hot side by giving it a quick, stir-fry in a large skillet. Just aminute or two, until it starts to wilt, and you’re good to go. Anyway, I’m notsure if I made your side dish selection simpler or more complicated by showingyou this new and exciting offering, but I’m sure you’ll figure it out. Youalways do. Enjoy!
Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmedand sliced)1 tbsp vegetable oil4 oz bacon, sliced2 tbsp brown sugar1/3 cup cider vinegar1 lemon juicedsalt and pepper to tastepinch of cayennePin It
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