Thanksgiving

Roasted Brussel Sprouts

November 20, 2010 by The Partial Ingredients

I’ve never understood why brussel sprouts have such a bad reputation. It’s like the dark horse at every thanksgiving and people take 1 brussel and put it on their plate just to be polite. Anyway I like brussels a lot, especially when they are roasted with great flavors. Roasting them on a baking sheet gives the brussels a sweeter flavor and mellows some of their bitterness. You can roast them with pine nuts, chestnuts, cider, or other herbs. There is a lot of variation you can do with brussels and I think I will be making these more for regular dinners, and not just the holidays.

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Herb Roasted Turkey Breast

November 20, 2010 by The Partial Ingredients

While I love cooking a huge whole turkey for the holidays, there is no need to get a whole turkey when you’re cooking for two. Instead, I picked up a turkey breast from the store which weighed in at about 7 pounds with the bones so that was more than enough for two. Of course one of the best things about thanksgiving is the leftovers for turkey sandwiches! This turkey was so tender and juicy–I was very happy with how it turned out.

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Roasted Beets

November 20, 2010 by The Partial Ingredients

Roasted Beets are both beautiful and delicious. I used to eat them like candy when I was a kid. Roasting the beets concentrates their flavor so they’re great to eat as is. You can also add spices like ground clove and allspice for a little different flavor.

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Gingered Cranberry Sauce

November 19, 2010 by The Partial Ingredients

Hurray for cranberries! Every turkey needs its cranberry sauce. While the canned stuff does make me a little nostalgic, I have to say that this recipe brings cranberries to another level. The fresh ginger and orange zest liven up the flavors, and I love the chunkier texture of this sauce.

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