All posts filed under: Sides

Rosemary Smashed Potatoes

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I am such a sucker for really crispy potatoes seasoned with rosemary. And rosemary in general, for that matter. So when I was trying to think of a low-maintenance side for my Friendsgiving dinner party, I remembered that I’d always wanted to try making smashed potatoes. And of course, rosemary would need to be incorporated. These are really easy to make, and are great for breakfast as well as dinner. I suppose, I’d eat ’em for lunch, too. 😉 Enjoy! M Rosemary Smashed Potatoes Ready in: 1 hour Ingredients: 10 to 12 small multi-colored potatoes 2 tablespoons fresh rosemary 1/4 cup olive oil Directions: Preheat oven to 425 degrees F. Place potatoes in a large pot and fill with enough water to cover. Bring water to a boil over high heat and cook until potatoes can be pierced easily with a fork, 10 to 15 minutes. Drain and let sit until cool to the touch. Line a jelly roll pan or cookie sheet with half of the olive oil, then place potatoes on top. Use the …

Pan-Fried Brussels Sprouts with Bacon

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This is a super easy side that’s perfect for fall. I love roasting Brussels sprouts, too, but sometimes I pan fry them just because I like the way they look sliced up. I made these with bacon because I was serving them at my Friendsgiving dinner, and let’s be honest, bacon haters are very few and far between. Enjoy these! M Pan-Fried Brussels Sprouts with Bacon Prep time: 15 min | Cook time: 20 min| Ready in: 35 min Ingredients: 1 lb. Brussels sprouts 4 pieces of bacon 2 teaspoons olive oil Directions: Cut ends off Brussels sprouts and slice into thirds. Set aside. Cook bacon in a large skillet until crispy, 8 to 10 minutes, flipping halfway through. Remove from heat and set aside. Pour olive oil into the same skillet over medium high heat. Add in Brussels sprouts and cook, stirring occasionally, until browned, 10 to 15 minutes. Toss Brussels sprouts with bacon and serve. See Full Friendsgiving Menu