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Vegetable

Red Skin Mashed Potatoes

November 15, 2020 by Melissa Leave a Comment

Overview of red skin mashed potatoes with a pat of melting butter and sprig of rosemary on top on a white surface.

These red skin mashed potatoes are exactly what you want – creamy, but just the right amount of texture and flavor from the skins. They are a great option for any night of the week or your holiday meals at Thanksgiving or Christmas.

Where I grew up, it was a “meat and potatoes” kind of place. Potatoes were usually in the form of mashed potatoes, so mashed potatoes are definitely a nostalgic comfort food for me. I typically like them silky smooth, but I like keeping the skins on when I use red skin potatoes. It gives a little extra texture and flavor to the potatoes.

Over the years, I’ve tried to flavor my mashed potatoes with lots of different things, herbs, garlic, cheese, sour cream, you name it. Adding all of those things are great, but sometimes they can be a little too much. Don’t get me wrong, I love garlic-y mashed potatoes, but have you ever had mashed potatoes where they went a little overboard? Not pleasant. Instead, I like to infuse my mashed potatoes with herbs and garlic. Sounds fancy, but it’s so easy and doesn’t take up any additional time because the infusion happens while the potatoes are boiled. Read on for more and how to make these infused mashed potatoes.

Whole red skin potatoes ready to be made into red skin mashed potatoes on a white surface with a blue and white tea towel

How to Make Red Skin Mashed Potatoes (with Infused Herbs and Garlic)

I’m not particularly eager to fuss with chopping up the potatoes before boiling, so I put in the potatoes in the water whole. Chopping them will cut down on boiling time, but you’re also spending more time chopping potatoes – so I’m not sure which is really faster. Anyway, while your potatoes are boiling, you’ll melt butter and milk on low heat and add a couple of smashed garlic cloves and herbs to the pot. You’ll let that mixture heat on low while the potatoes cook. When your potatoes are drained and ready to mash, you’ll simply strain the milk and butter mixture from the garlic and herbs. All the flavor is locked into milk and butter without being too overpowering. You’ll add some salt and pepper and then mash those potatoes!

Close up of red skin mashed potatoes with a pat of melting butter and sprig of rosemary on top.

Ingredients

Red skin potatoes: You can use other types of potatoes, but if you’re not going to peel them, I would only recommend potatoes with thin skins like red skin potatoes.

Butter: Butter is always best with mashed potatoes. If you’re vegan or plant-based, you could use a vegan butter spread instead.  

Milk: Use whole or 2% for the best flavor. If you want to use plant-based milk, I would use one with a little bit of fat like coconut but make sure it’s plain or unflavored and not vanilla. I’m sure vanilla flavored mashed potatoes wouldn’t taste great.

Garlic: You will be straining the garlic out, so just smash a couple of cloves, so they’re broken up a bit and throw them in large pieces or chunks, so they strain easily (plus that’s less chopping!)

Herbs: My go-to herbs are fresh rosemary and sage. Don’t bother mincing them. I wouldn’t recommend dried herbs, but you could use fresh thyme as well.  

Salt and pepper: I usually salt the water that the potatoes boil in, and then I season with salt and pepper when I go to mash the potatoes.  

Overview of red skin mashed potatoes with a pat of melting butter, sprig of rosemary, and a serving spoon on top on a white surface with a gray towel.

Make-Ahead Tips for Mashed Potatoes

If you want to make these mashed potatoes in advance of a big dinner or holidays like Thanksgiving or Christmas, you can make this recipe a day or two ahead, refrigerate, and reheat just before serving. To ensure that you don’t dry them out, you’ll put a non-plastic bowl (I use a stainless steel bowl) of the potatoes over a pot of simmering water (double boiler style) and stir them occasionally until they’re reheated. If they begin to look a little dry, add in more milk as needed until they’re silky smooth again.

Print

Red Skin Mashed Potatoes

Overview of red skin mashed potatoes with a pat of melting butter and sprig of rosemary on top on a white surface.
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
  • Category: side dish, vegetable

Ingredients

Scale
  • 2 ½ lbs. red skin potatoes, washed and scrubbed
  • ½ stick of butter (4 tbsp.)
  • ½ cup of milk
  • 2 cloves of garlic, peeled and smashed
  • 1 spring of fresh rosemary
  • 5–10 leaves of fresh sage
  • Salt and pepper, to taste
  • Additional butter and herbs for garnish and topping (optional)

Instructions

  1. Place potatoes in a large pot and cover with cold water by at least 1″. Add salt to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender about 25-30 minutes.
  2. Meanwhile, heat butter, milk, garlic, and herbs in a small pot over low-medium heat. Once butter melted, turn the heat down to the lowest setting, and allow the mixture to sit while potatoes cook.
  3. Drain and mash potatoes while still hot. Strain the garlic and herbs out of the hot milk mixture. Add mixture to the potatoes, whipping with an electric mixer, or using hand masher until potatoes smooth. Season with salt and pepper to taste.
  4. Serve immediately, or make ahead (see notes)

Notes

Reheating instructions:

To make ahead, then reheat, place potatoes in a heat-proof bowl and refrigerate for up to 3 days. When ready to reheat, place the bowl over a pot of simmering water on the stovetop, stirring occasionally. If potatoes look dry, add more milk (about 1/2 cup or more) as needed until silky and warm.

Keywords: side dish, vegetable, mashed potatoes, dinner, Thanksgiving, Christmas

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Filed Under: Christmas, Dinner, Side dish, Thanksgiving, Vegetable

Smashed Brussels Sprouts with Balsamic Glaze, Pepitas, and Cranberries

November 2, 2020 by Melissa Leave a Comment

Smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons on a white background.

These Smashed Brussels Sprouts are roasted until crispy, drizzled with balsamic glaze, and topped with pepitas and dried cranberries. It’s the perfect side for any fall-inspired meal or holiday gatherings like Thanksgiving or Christmas.  

 If you had asked me to try brussels sprouts when I was a kid, I would have fought you tooth and nail never to allow those cute little sprouts to cross my lips. Now, as an adult, I think brussels sprouts are underrated! Especially when they’re roasted to crispy perfection.

I’ve talked a lot about how roasting vegetables does something magical to them. It’s not really magic; it’s merely that the carbohydrate found in vegetables (yes, all plant-based foods contain some degree of carbohydrates, and it’s not to be feared) goes through a process called caramelization. We tend to think only of pure sugar (carbohydrate) going through this process to make caramel candies, but this actually can happen to all carbohydrates. Since there is a small amount of carbohydrate in the brussels sprouts, roasting them makes them slightly sweeter and caramelized. That’s why roasted vegetables taste so good. I wish I had more vegetables prepared this way when I was younger. I may have actually appreciated vegetables a little bit more.

Close up of smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons.

Anyway, back to these brussels sprouts – I went a step further on the flavor profile and topped them off with a little bit of balsamic glaze, crunchy, salted pepitas (pumpkin seeds), and tart, dried cranberries. The combination of crunchy, sweet, tart and salty is simply heaven.

Why would you smash your brussels sprouts?

It’s because there is more surface area to caramelize. This can apply to roasting any other vegetable as well. When you flatten the vegetable, you’re more likely to caramelize a larger amount of the vegetable. Obviously, brussels sprouts are round and hard, so they have to be parboiled first, then blanched in cold water to stop the cooking process before you can smash them into round disks using a large, heavy-bottomed cup or glass. It’s challenging to get sprouts that are all the same size, so don’t be alarmed if you can’t get some of them as flattened as others.

Ingredients for Smashed Brussels Sprouts

Fresh brussels sprouts: When you buy fresh brussels sprouts, you can buy them on the stalk or already chopped from the stalk. Most of the time, you will find the latter. Make sure they are firm and don’t give much when you press on them. After washing, make sure to trim the ends. Also, remove any blemished outer leaves, if necessary.

Olive oil: Since we are roasting these brussels sprouts on high heat in the oven, I recommend using the “light tasting” olive oil, which is much lighter and more gold in color than the extra virgin. The lighter colored olive oil has a higher smoke point, so it won’t burn at high heat as extra virgin would.

Parmesan cheese This will give the brussels sprouts a salty and savory flavor. I used some on top before roasted and topped the sprouts with more after roasting. More cheese = more happiness, right?!

Balsamic glaze: You can find this in most grocery stores now. It’s just a more concentrated, thicker, and sweeter version of regular balsamic vinegar. If you’ve never used it before, you’re missing out.

Roasted pepitas: Again, most grocery stores carry these now. Pepitas are pumpkin seeds. They used to be harder to find. I chose the salted to help balance the sweetness from the balsamic glaze, but you can get unsalted if you prefer. If pepitas aren’t readily available, you can use any type of nut for some added crunch.

Dried cranberries: The tartness from the dried cranberries is really great. You can also sub in dried cherries – they would have the same effect. Dried cranberries seemed very seasonal for this fall-inspired dish.  

Close up of smashed brussels sprouts with balsamic glaze, pepitas, and cranberries on a white plate.

How to Make Smashed Brussels Sprouts

Like I mentioned above, you start by parboiling the sprouts and then blanching them in an ice bath, which stops the cooking process. You don’t want to boil them for so long that they are completely cooked; you want them a little raw still.

After you blanch them, make sure that they are very dry by patting them with a kitchen towel. The more water left on the sprouts, the less caramelization you’ll get. The water will end up steaming them rather than the dry heat caramelizing the sprouts.

You’ll then use a heavy-bottomed cup or glass to press the sprouts on the baking sheet gently. Be careful; they can be slippery if you aren’t able to get them super dry. The smaller ones are very easy, but a couple of the bigger ones might require you to make a little slit in them with a knife in order to press them down. They don’t have to be completely flat.

After they are pressed, you’ll toss on the sprouts in the olive oil, parmesan cheese, and season with salt and pepper, and pop them in the oven for roasting. After they’ll fully roasted, serve them with the drizzle of balsamic glaze, pepitas, and dried cranberries. And of course, you can always add a little extra parm on top!

How to Serve

This makes a great side dish for the fall and winter months, as that is when brussels sprouts are in season. You can serve them with anything, but they would make a great Thanksgiving side dish or as part of your Christmas dinner. You can serve them right off the sheet pan, but I put them in a serving bowl so that I can fully coat the sprouts in the glaze for more flavor.

Smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons.
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Smashed Brussels Sprouts with Balsamic Drizzle, Pepitas, and Cranberries

Smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons.
  • Author: Melissa
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: vegetable, side dish
  • Method: roasting

Ingredients

Scale
  • 2 lbs. of fresh brussels sprouts, trimmed
  • 2 tbsp. olive oil
  • ¼ cup parmesan cheese
  • Salt and pepper, to taste
  • 2 tbsp. balsamic glaze
  • ¼ cup of roasted pepitas
  • ¼ cup of dried cranberries

Instructions

  1. Fill a large stockpot with enough water to submerge the sprouts. Add 1 tbsp. of salt to the water. Bring to boil and carefully add brussels sprouts – cook for 15 minutes.
  2. Preheat oven to 425. While sprouts are boiling, prepare an ice bath in a large bowl. Once sprouts are done, submerge sprouts into an ice bath and allow to cool for 1 minute. Drain sprouts and pat dry on a kitchen towel.
  3. Transfer sprouts onto a baking sheet lined with parchment paper With the bottom of a heavy-bottomed cup or glass and gently press down on each sprout until slightly flattened. You may need to cut a small slit in the top for larger sprouts so that it flattens easier—toss sprouts with olive oil and parmesan cheese, and season with salt and pepper.
  4. Roast for 10 minutes, remove from oven and flip each sprout – roast again for another 5 minutes.
  5. Once done cooking, drizzle with balsamic glaze and top with pepitas and dried cranberries. 

Keywords: brussels sprouts, vegetable, side dish, fall, thanksgiving, christmas

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Filed Under: Christmas, Fall, Side dish, Thanksgiving, Vegetable

Air Fryer Carrots with Parmesan and Dill

May 23, 2020 by Melissa 2 Comments

Caramelized air fryer carrots laid out on aplate topped with dill and parmesan

This post contains links that pay me a small commission at no extra cost to you.

These Air Fryer Carrots are deliciously caramelized and rubbed with a parmesan-dill rub for a bold and sweet flavor that makes the perfect easy side dish. 

Using an Air Fryer

I hear everyone ask if an air fryer is worth the cost. It’s no secret that I love my air fryer, which is a countertop convection oven, and allows hot air to circulate rapidly. The hot circulating air makes food crispy and cooks very quickly, without the mess and fuss of deep fat frying. I highly recommend buying an air fryer. 

A close up of caramelized air fryer carrots on a plate topped with dill and parmesan

Air Fryer Carrots Ingredients

You’ll need:

  • Carrots: You’ll need to peel and cut the carrots in half or to a size that will allow the carrots to cook in an even layer in the air fryer. 
  • Olive oil: Using a small amount of oil will allow the carrots to crisp nicely in the air fryer. 
  • Parmesan cheese: Who doesn’t like parmesan cheese? I recommend using freshly grated parmesan cheese for maximum flavor. You can also use pecorino cheese instead. I have used both, and they both give lots of flavor. Pecorino cheese is a little bolder and saltier than parmesan cheese, so consider omitting or decreasing the salt as not to make the carrots too salty if you use the pecorino cheese. I like to grate a little extra on top when the carrots are done. 
  • Seasonings: One of my favorite blend of seasonings is dill, garlic powder, salt, and cayenne. I’ve used it on so many roasted or air fried vegetables. I recently told a friend about this combo, and now she’s obsessed with it too!

How to Make the Carrots

Really it comes down to just 3 simple steps. 

  1. Toss the carrots in the seasoning.
  2. Air fry and toss halfway through to evenly cook. It’s important to do this with most air fryer recipes to ensure even cooking. 
  3. Serve and enjoy immediately.

Okay, that was really just two steps, but you get my point – it’s an EASY, no-fuss side dish. These Air Fryer Carrots really will go with just about anything. 

Caramelized air fryer carrots on a plate topped with dill and parmesan

More Air Fryer Recipes

If you’re looking for more air fryer recipes, you might want to check these ones out as well:

  • Air Fryer Calamari
  • Air Fryer Chicken Schnitzel with Sweet and Sour Cabbage
  • Loaded Sweet Potato Greek Fries 
  • Air Fryer Wings with Mango BBQ Sauce
  • Air Fryer Egg Rolls with Chinese Five Spice 
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Air Fryer Carrots with Parmesan and Dill

Caramelized air fryer carrots laid out on aplate topped with dill and parmesan

★★★★★

5 from 1 reviews

  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb. of carrots, peeled and cut in half or cut to fit your air fryer
  • 1 tbsp. olive oil
  • 1/4 cup of parmesan cheese, plus extra for topping
  • 1 1/2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne (optional)

Instructions

  1. Preheat air fryer to 360 F. Toss carrots together in a large bowl with olive oil, cheese, dill, garlic powder, salt, and cayenne (if using).
  2. Spread out evenly on the bottom of the air fryer (see notes). Air fry for 7-8 minutes. Toss carrots and continue cooking for additional 4-5 minutes for perfectly al dente carrots.
  3. Serve immediately.

Notes

If you have a smaller air fryer, you may need to cook in batches so that the carrots line the bottom of the air fryer in an even layer. If you need to work in batches, you can keep the first batch(es) of carrots warm on a sheet pan in a 200-degree oven while the remaining carrots cook.

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Filed Under: Air fryer, Christmas, Side dish, Thanksgiving, Vegetable, Vegetarian

Citrus Winter Farro Salad

January 2, 2020 by Melissa Leave a Comment

Overview of farro salad with brussels sprouts and citrus with some portioned on a plate
Overview of farro salad with brussels sprouts and citrus

Happy New Year, folks! 2019 was quite the ride, and I’m ready for 2020. 2019 was a year of change for me. I quit my secure, well-paying job to move onto entrepreneurship. And I haven’t regretted it one bit. I’m genuinely excited about what the roaring twenties have in store for me and my little corner of the internet. It’s been a busy holiday season, and lately, I’ve been craving some fresh flavors like citrus, which is in season, so this Citrus Winter Farro Salad has been hitting the spot perfectly. It’s chock full of whole grains, crispy Brussels sprouts, and vitamin C-rich citrus. I recently went to a local tapas restaurant, which had fried, crispy brussels sprouts with grapefruit, and it was so good. I knew immediately that I needed to recreate it at home and for the blog as this Citrus Winter Farro Salad. It keeps well in the refrigerator, tastes great served warm or cold, and is an easy dish for weekend meal prep. 

Drizzling of citrus vinaigrette on farro salad with brussels sprouts

I know it seems cliche that a recipe posted on New Year’s Day would be a salad, but I assure you that this post is encouraging you to eat only salads this year. I’m not big on resolutions, but I do like the idea of setting intentions. I’ve set some intentions this year for peace, including cultivating more peace with food and my body. One area I think we (as a culture and society) could use is making peace with food. “Making peace with food” is the third principle of Intuitive Eating. Making peace with food means giving yourself unconditional permission to eat anything you want. Yes, a Registered Dietitian Nutritionist just told you to give yourself unconditional permission to eat anything you want. It shouldn’t be shocking, but sadly, it might be for many. If you want to eat cake, eat cake. If you want to eat a salad, eat a salad. By giving yourself unconditional permission to eat whatever you want, you’ll never feel deprived or look at a meal as if its the “last supper.” If given permission, no one would only eat cake for the rest of their lives. At some point, it would become awful; you would start craving crunchy and savory foods. This would probably happen sooner than you might think.  

Close up of farro salad with brussels sprouts and citrus

I think that’s exactly how this recipe was born. I was craving crunchy vegetables, grains, and bright citrus flavors after having a lot of rich, soft foods around the holidays like mashed potatoes/gravy, desserts, etc. And I love me some rich, soft foods like mashed potatoes with gravy and desserts and plan to eat plenty of them in 2020 as well. But, this is the way life goes. Honor those cravings. Eat the “good” food and the “bad” food. And, challenge yourself this year to make peace with food and changing your vocabulary to not label foods as “good” or “bad.” Eat the salad, eat the cake, and get on with your life. And if you’re going to eat a salad, eat this one. It tastes so good. 

Overview of farro salad with brussels sprouts and citrus with some portioned on a plate

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Citrus Winter Farro Salad

Overview of farro salad with brussels sprouts and citrus
  • Author: Melissa
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 1/2 cups of farro 
  • 1 lb. brussels sprouts, trimmed and cut in half
  • 1/4 cup olive oil, plus 2 tbsp.
  • 3 tbsp. lemon juice (juice of about 1/2 of lemon)
  • 1 tbsp. Dijon mustard
  • 1 large orange or grapefruit,  peeled and segmented
  • Salt and pepper to taste 

Instructions

  1. Cook farro to package directions, then place in a bowl to set aside to cool. 
  2. Meanwhile, preheat oven to 475 degrees. Line a baking sheet with aluminum foil. Toss sprouts with 2 tbsp. olive oil, salt, and pepper. Spread on sheet and bake for about 10 minutes. Remove from oven and toss again (or shake the pan to move around), place back in oven and cook an additional 5 minutes. Set aside. 
  3. While sprouts cook, make the vinaigrette. Mix lemon juice and dijon mustard together. Season with salt and pepper. Add 1/4 cup of olive oil while continually whisking until dressing is well blended.
  4. Toss farro, brussels sprouts, vinaigrette, and citrus segments together in a bowl. Drizzle with vinaigrette.

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Filed Under: Brunch, Christmas, Citrus, Meal Prep, Side dish, Thanksgiving, Vegetable, Vegetarian, Winter

Smoky and Savory Sweet Potato Casserole

December 12, 2019 by Melissa Leave a Comment

Overview of the savory sweet potato casserole
A serving of savory sweet potato casserole being spooned out on a dish
This post contains links that pay me a small commission at no extra cost to you.

I didn’t really grow up eating sweet potatoes. On the other hand, they were a staple in my husband’s family growing up. When I think of potatoes, I think savory flavors. Salt, herbs, vinegar, you know, those kind of flavors. It wasn’t until adulthood that I really embraced the sweet potato and all of his lovely casserole forms around the holidays. However, this holiday season, I’ve been craving a more savory sweet potato casserole instead of the norm. I recently had a very delicious sweet potato bisque that involved coconut milk, chipotle peppers, and bacon, which was my inspiration for this savory sweet potato casserole. Man, oh man, did my muse serve me well. This is freaking fantastic. 

Close up of savory sweet potato casserole with bacon topping

It gets its smokiness from not just smoked paprika, but also chipotle peppers in adobo sauce. Chipotle peppers in adobo can easily be found in the Latin section of the grocery store. Chipotle peppers are simply dried and smoked jalapenos, and the adobo sauce is a sweet and tangy tomato sauce that they are canned within. No need to drain off the sauce. I typically just pull out a pepper from the can onto my cutting board and chop it finely. I discard any stems but include the seeds in my cooking. I love keeping a jar of these around the kitchen and put them in all sorts of dishes that need a little kick.

Overview of the savory sweet potato casserole

The topping of the casserole is simply breadcrumbs with a little oil, seasoning, and crumbled bacon. All of this adds a beautiful crunch component to the consistency of the casserole. I think that this dish is all about balance. The sweetness of the potatoes is balanced with smoky and savory flavors. The soft texture of the potatoes is juxtaposed with the crunch of the panko breadcrumbs and crispy bacon. And, there you have it, folks. I’m totally going to win a casserole of the year award here. I mean, that should totally be a thing, right?

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Smoky and Savory Sweet Potato Casserole

A serving of savory sweet potato casserole being spooned out on a dish
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 40 minutes
  • Total Time: 2 hours
  • Category: side dish

Ingredients

Scale
  • 4 medium-large sweet potatoes (about 2.5 lbs)
  • 4 slices of bacon, cut into ½” pieces
  • 1 small onion, minced finely
  • 2 cloves garlic, minced finely
  • 1 chipotle pepper in adobo sauce, minced with seeds
  • 2 tsp. smoked paprika
  • ½ tsp. oregano
  • salt/pepper to taste
  • 1 can coconut  milk (~13.5 oz)
  • 1 cup of panko breadcrumbs
  • 2 tbsp. light-colored olive oil 
  • 2 eggs, beaten

Instructions

  1. Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet lined with parchment paper and pierce each one several times with a fork. Bake for 50-60 minutes or until easily pierced all the way through with a fork. Set aside to cool. 
  2. Meanwhile, heat large skillet over medium-high heat. Cook bacon until crispy and remove to drain on a paper towel. Drain bacon fat from skillet except for about 1-2 tsp. Add onion and for about 5 minutes. Add garlic, chipotle pepper, smoked paprika, oregano, and salt/pepper to taste. Cook for additional 2-3 minutes. Turn off heat, add coconut milk, and stir. 
  3. In a separate bowl, mix breadcrumbs, olive oil, and bacon crumbles. Season to taste with black pepper. 
  4. Once sweet potatoes cool enough to handle, scoop orange flesh out of potatoes into large mixing bowl. Add coconut milk mixture and mash. Fold in the eggs to the sweet potato mixture. Spray a 9×13 size casserole pan with nonstick spray or with olive oil. Add potato mixture to casserole pan. Top with breadcrumb mixture and bake for about 35-40 minutes or until breadcrumbs golden and casserole warmed through.

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Filed Under: Christmas, Side dish, Thanksgiving, Vegetable, Winter

Crispy Green Beans with Prosciutto and Mustard Vinaigrette

November 24, 2019 by Melissa Leave a Comment

sheet pan of crispy green beans with prosciutto
overview of a plate and sheet pan of crispy green beans, prosciutto, and mustard vinaigrette
This post contains links that pay me a small commission at no extra cost to you.

There are two types of people in this world, those who like their green beans super soft and those that like them crisp. I am squarely in the latter category. I have observed the former camp that they love their green beans simmered for hours with some sort of pork product. Don’t get me wrong, the taste is good, but I always feel like I’m eating baby food. I have to have crispy green beans, and one of the best ways to make them super crisp is by roasting them at a high temperature. Since salted meat certainly makes the mushy green beans taste good, it makes the crispy green beans absolutely perfect. This brings me to my Crispy Green Beans with Prosciutto and Mustard Vinaigrette recipe. It is the ideal balance of sweet, salty, and tangy. And not only do the green beans crisp up in the oven, but the prosciutto does as well. It’s heaven.

sheet pan of crispy green beans with prosciutto

Thanksgiving is mere days away, so let’s mix it up a little and bring a little heaven on earth to your table with these crispy green beans. They’re easy to make ahead and still taste amazing even if they get a little cold. You can always reheat again by popping into a warm oven for a few minutes while you’re making gravy or putting finishing touches on other parts of the meal.

close up of a sheet pan with crispy green beans and prosciutto with mustard vinaigrette
plate of crispy green beans with prosciutto and mustard

This recipe can definitely sway some of the soft green bean people over to the crispy green bean camp.

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Crispy Green Beans with Prosciutto and Mustard Vinaigrette

overview of a plate and sheet pan of crispy green beans, prosciutto, and mustard vinaigrette
  • Author: admin
  • Prep Time: 5
  • Cook Time: 18
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
  • Method: Roasting

Ingredients

Scale
  • 1 lb. green beans, washed and trimmed
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 1 tbsp. whole grain mustard
  • 1 tbsp. fresh rosemary
  • 3 tbsp. olive oil 
  • Salt and pepper, to taste
  • 3 oz. prosciutto, chopped into ~1″ pieces

Instructions

  1. Preheat oven to 425 degrees F. Whisk together vinegar, maple syrup, mustard, and fresh rosemary. Slowly drizzle in olive oil while whisking. Toss green beans in vinaigrette and spread out on a large baking sheet. Season with salt and pepper. (Tip: for easy cleanup line with a silicone baking mat, tin foil, or parchment paper.)
  2. Top green beans with pieces of prosciutto and roast green beans for about 16-18 minutes or until starting to brown. 

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Filed Under: Christmas, Side dish, Thanksgiving, Vegetable

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Melissa Macher, RDN

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