Roasted Carrots

I fixed these for Easter this year and everyone gobbled them up.  I made two huge pans of them and they were all eaten up.  They are so easy and delicious!

• 12 carrots
• 3 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper, opt.

Preheat oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole.  Slice the carrots diagonally into 1 1/2-inch-thick slices.  (The carrots will get smaller while cooking, so make the slices big.)  Toss them in a bowl with the olive oil, salt and pepper.  Place on a baking sheet in one layer and roast in the oven for 20 to 30 minutes.  Serve.

Serves 6.

“The Bible is a mirror that reflects how God sees us.”

Crash Potatoes

They are absolutely irresistible!  And so easy to make.  I like easy these days!!

I also added some butter along with the olive oil before I baked them and didn’t put the rosemary on them.

Be sure to bake them long enough to get them crispy on top.  Those little crispies are delicious.

• 12 whole new potatoes (or other small round potatoes) (Mine were a little bigger than small)
• Kosher salt to taste
• 3 tablespoons olive oil
• Black pepper to taste
• Minced rosemary (or other herb of choice) to taste

In medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 20 minutes, or until for tender.

Preheat oven to 450 degrees.

Place the potatoes on a baking sheet.  Using a potato masher, gently press down to mash each one.  Rotate the masher 90 degrees, then mash again.

Drizzle tops of the potatoes with olive oil.

Sprinkle generously with salt, pepper, and rosemary.

Bake for 20 to 25 minutes, or until golden brown and crisp.

“The Holy Spirit guides us into knowledge and spiritual growth.”

Caramelized Butternut Squash

My friends, Ed and Sue, gave me a couple of butternut squash from of their garden this year.  I had never cooked or eaten butternut squash before so I was excited to try them.  Everyone said that this was definitely a “keeper”.  I probably will be making this every year now at Thanksgiving.

• 2 medium butternut squash (4 lbs), peeled, halved lengthwise, seeded, and cut into 1 1/4 to 1 1/2-inch chunks
• 1/4 cup packed light or dark brown sugar
• 6 tablespoons unsalted butter, melted
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper, optional

Heat oven to 400 degrees.

Toss squash, sugar, butter, and salt in large bowl until well coated.  Transfer squash to baking sheet.  Roast, stirring every 15 minutes, until squash is well browned and completely tender, 45  to 55 minutes.

Serves 6 to 8.

“We are Christ’s “letters of recommendation” to all who read our lives.”

Make-Ahead Mashed Potatoes

I was making several side dishes for Thanksgiving so anything that I could make ahead, I did.  You don’t need to though.  So creamy and delicious!

• 5 pounds potatoes (I used Yukon Gold)
• 3/4 cup butter (1 1/2 sticks)
• 1 (8-oz.) package cream cheese, softened
• 1/2 cup half-and half
• 1/2 teaspoon salt

Peel and cut the potatoes into the same size chunks.  Put the potatoes into a large pot and cover with water.  Bring to boil and cook 30 to 35 minutes or until a fork slides into the potatoes easily.

Drain the potatoes well and then put into a mixer bowl.  Using whisk attachment, mix potatoes.  Add the butter and mix, then add the cream cheese and mix and then add the half and half and mix.  It will be quite running, but don’t worry, it will firm up later and be perfect.  Then mix in the salt.

Put mixture into a medium-sized baking dish.  Put a couple of pats of butter over the top and bake in a 350 degree oven until butter is melted and potatoes are warmed through.

Note:  When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time.  Bake in a 350 degree oven for about 20 to 30 minutes or until warmed through.

Serves 10.

“A clear conscience is a soft pillow.”

Skillet-Braised Brussel Sprouts with Bacon and Shallots

These are delicious!  Buy small brussel sprouts that are bright green and have firm, tightly packed leaves.

• 4 oz. bacon (4 slices), chopped fine
• 2 shallots, sliced thin
• 1 lb. Brussel sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem
• 1/2 cup water
• Salt
• 1 tablespoon unsalted butter
• 1 tablespoon red wine vinegar
• Pepper

Cook bacon and shallots together in a 12-inch skillet over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes.  Transfer the mixture to a paper-towel-lined plate to drain.

Add the Brussel sprouts, water, and 1/2 teaspoon salt to the skillet and increase the heat to medium-high.  Cover and simmer until the Brussels sprouts are bright green, about 9 minutes.  Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 minutes longer.

Off the heat, stir in the bacon mixture, butter, and vinegar.  Season with salt and pepper to taste before serving.

Serves 4.

“When we come to Christ in our brokenness, He makes us whole.”