Posts

Lemon & Balsamic Roasted Brussels Sprouts

Do you capitalize Brussels sprout or leave it as brussels sprout? How about the “s” at the end of brussel? According to my research, the following are all correct: Brussels sprout, Brussel sprout, brussels sprout, brussel sprout. Regardless of how you say it, I do hope you try this recipe. It would make an excellent side for Easter brunch or served for dinner alongside salmon or chicken. I recommend cutting the sprout in half no matter what size they are. Why? The best part of a roasted brussels/brussel/Brussels/Brussel sprout are the crunchy leaves that fall off when the veggie is cut in half. There is nothing more delicious than a hot and crispy brussels sprout leaf. Trust me.

Lemon & Balsamic Roasted Brussels Sprouts

Makes 4 servings

Ingredients:

  • 1 lb brussels sprouts
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 lemon

Instruction:

  1. Preheat oven to 425º.
  2. Wash, trim ends, and cut brussels sprouts in half. Do not throw away the loose leaves; those are the best part! Mince garlic.
  3. Add brussels sprouts, garlic, olive oil, vinegar, salt, and pepper to a bowl and toss to combine.
  4. Dump onto a parchment lined baking sheet. Roast at 425º for 25-30 minutes.
  5. When brussels sprouts are done, transfer to a serving bowl. Quickly zest lemon over the sprouts and finish with a squeeze of juice over the top.

Zucchini and Sweet Corn Casserole

Corn casserole is a holiday dinner tradition in our family. My mom has been making it for years, originally from the Tripp, SD community cookbook. It’s easy to throw together, is deliciously cheesy, but has a bit of sweetness from the corn. This recipe is an adaptation from the original to include fresh zucchini and sweet corn, a late summer garden staple in our community. There seems to be a sweet corn farm stand on every corner, as well as an abundance of neighbors begging you to take some squash off their hands! The original recipe is at the bottom of the page, in case you are baking this side dish when sweet corn and zucchini are not easily available. I used a USA Pan that did not require greasing due to it’s unique silicone coating, but I would recommend rubbing your pan with butter if using one without non-stick properties.

 

Zucchini and Sweet Corn Casserole

Ingredients:

  • 3 cups shredded zucchini
  • 1 can cream style corn
  • 2 cups of sweet corn kernels (about 2 ears)
  • 1/8 cup water
  • 2 eggs, beaten
  • 1 8 oz package of Jiffy corn muffin mix
  • 1 medium onion, minced
  • 1/4 cup melted butter
  • 1/2 tsp salt
  • 1/2 cup cheddar cheese

Instruction:

  1. Preheat oven to 400º. If not using a non-stick pan, grease a 9×9 inch baking pan.
  2. Place shredded zucchini in a floursack towel or folded cheesecloth. Twist the cloth closed and squeeze as much water out of the zucchini as possible. You should end up with about 2 cups.
  3. Mix all ingredients together in a bowl, except cheese.
  4. Pour mixture into prepared baking pan and sprinkle with cheese. Bake for 30 minutes. Serve warm.

 

Original Corn Casserole

Ingredients:

  • 1 can cream style corn
  • 2 cans whole kernel corn, partially drained
  • 2 eggs, beaten
  • 1 8 oz package of Jiffy corn muffin mix
  • 1 medium onion, minced
  • 1/4 cup melted butter
  • 1/2 cup cheddar cheese

Instruction:

  1. Preheat oven to 400º. If not using a non-stick pan, grease a 9×9 inch baking pan.
  2. Mix all ingredients together in a bowl, except cheese.
  3. Pour mixture into prepared baking pan and sprinkle with cheese. Bake for 30 minutes. Serve warm.