We are not doing a full-blown Thanksgiving dinner this year. We don’t have any family or a lot of friends in the area, so I’m a little bummed out about not having a chance to kill myself in the kitchen over the preparation of an epic Thanksgiving meal for a party of twenty. Okay, that was me being all cleaver and sarcastic. Although, I should tell you that there is always some truth hiding behind my sarcastic remarks. I am also sure, had the table been turned around and I did have an opportunity to host a Thanksgiving dinner, I would be complaining right here and now about being all stressed out of my minds, or something of that sorts. But not having a need to work on a complex holiday menu this year does not mean I cannot throw any ideas out there for someone to stumble upon. Plus, it’ll be a work cut out for me for the next year, as I will already have some proven to work recipes saved on my blog in case I finally get that honor of preparing a holiday dinner for a party of twenty.
The next few recipes (on a condition that I don’t fall into my usual oblivion) will be my offering of side dishes that are seasonally appropriate and easy to prepare.
- 2 lb brussels sprout, bottoms trimmed and loose leaves removed
- 2 lb sweet potatoes, peeled and cubed
- 2 garlic cloves, peeled and minced
- ½ cup canola oil
- 1½ tsp salt
- ½ tsp ground cumin
- ½ tsp ground pepper
- 1 lemon, zest of
- Preheat the oven 400 degrees F. Prepare a large baking sheet and set aside.
- In a large mixing bowl combine trimmed brussels sprouts and cubed sweet potatoes.
- In a small bowl whisk together the rest of the ingredients, pour them over the vegetables and stir well to coat.
- Transfer the vegetables onto a prepared baking sheet and roast in a hot oven for about 45-50 minutes shaking and rotating a baking sheet once half way thru roasting time.
- When done, transfer into a serving dish and serve hot.