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Рецепт Serving up a side of fall: Brussels Sprouts, Parsnips, Sweet Potatoes, & Broccoli

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Ингредиенты

  • ¾ lb sweet potatoes
  • ¾ lb parsnips
  • 3 tablespoons heavy cream, more if needed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Roasted Broccoli with Parmesan
  • Serves 4
  • 1 ½ lbs broccoli, stem removed, florets cut into bite-sized pieces
  • 4 garlic cloves, thinly sliced lengthwise
  • 3 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • Lemon juice, to taste
  • Preheat the oven to 425 degrees. In a large bowl, toss the broccoli, garlic cloves, and olive oil together. Sprinkle with salt and pepper.
  • Pan-browned Brussels Sprouts with Pancetta & Pine Nuts
  • Serves 4
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup finely chopped pancetta
  • 1 garlic clove, thinly sliced
  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tablespoons pine nuts
  • Salt, to taste
  • Freshly ground black pepper, to taste
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