|Roasted Brussels Sprouts with Carrots|
I miss cooking. I've been getting by with bagged salads, cereals and easy-to-make sandwiches plus the contents of my freezer's soup stash and my husband's cooking.
I miss puttering around in the kitchen. The organization, the prep, the chopping and slicing and dicing. I'm hoping to be back in full action in two weeks, just in time for Thanksgiving.
Some people insist on tradition, serving the same menu year after year. That would drive me crazy. I like to mix it up a little, try something new. Each Thanksgiving and each Christmas is different. One year we had chateaubriand. Last year we had coq au vin. No final decision on this year yet, but it's safe to say we will have one or two vegetable side dishes.
|Roasted Cauliflower with Gruyere and Cheddar Cheese|
Sautéed Fresh Corn with Onions: I've been making a roasted version using frozen kernels that is almost as good.
Maple Roasted Carrots with Onions and Thyme: This is a classic at my house, but I'm the only one who eats it. I now use fresh carrots. When I took this photo, I was cleaning out the freezer, so I used an emergency ration.
Roasted Carrots with Brown Sugar and Thyme: This is one of my favorite carrot dishes. It takes the recipe above and kicks it up a notch.
Roasted Brussels Sprouts with Carrots: I prefer fresh vegetables, but if you're pinched for time, this recipe makes frozen Brussels sprouts taste really good. I paired mine with fresh carrots.
Roasted Cauliflower with Gruyere and Cheddar Cheese: This pairs well with ham and sweet potatoes. A side salad of Brussels sprouts rounds out the meal. Corn bread is a nice addition.
More frugal side dish options to follow.