Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Tasty Roasted Brussels Sprouts
If you wonder why I have not published more recipes for vegetable side dishes, the reason is there is really not much of a recipe usually involved. I usually fix very simply prepared steamed, roasted, and sauteed vegetables.
Brussels sprouts are one of those veggies that I usually fix the same way my mom made them. Steamed/boiled (often from a frozen state) until very tender then served in a small soup/salad bowl and covered in cider vinegar. I did try them covered in butter (frozen boil-in-the-bag variety, yuck) and sauteed in a bacon sweet-n-sour glaze, but I did not enjoy either way very much.
I now have a new favorite method of making Brussels sprouts, roasting them. They are really tasty! I had no idea Brussels sprouts could taste so good.
It is very simple to make them.
I did notice most of the recipes I found on the Internet were an adaptation of a recipe by Ina Garten. Frankly, it is so basic that I am not sure the recipes could not help but to be very similar.
Here is how I make them:
Recipe: Roasted Brussels Sprouts
Ingredients
- 1 bag or stem of fresh Brussels Sprouts
- Olive Oil
- Kosher or Sea Salt
- Balsamic or Cider Vinegar (optional)
Instructions
- Preheat oven to 425.
- Wash Brussels Sprouts by letting set in a bowl of cool water for 5 or so minutes.
- Cut off stems close to leaves.
- Cut sprouts in half.
- Put cut sprouts in a bowl and coat well in olive oil.
- Season lightly with salt.
- Place cut side down and spread out on baking sheet. Season with more salt.
- Roast for approx. 15 minutes, remove from oven and turn sprouts over.
- Return to oven and roast for approx. 10 – 15 minutes more or until golden brown on bottom and the outer leaves darken. They should be creamy on the inside and crisp on the outside.
- Serve with Balsamic or Apple Cider vinegar on the side or drizzle over (optional).
Comments
I love roasted Brussels sprouts! We like them just as you’ve prepared them, only in the last few minutes of roasting, I sprinkle grated parmesan cheese over them and give them a dose of black pepper … so delish!
Happy New Year to you and your family! Hope you have dug out of any snow that got dumped on your neighborhood!
Susan,
I will have to try and add the cheese. It sounds very good.
One advantage of living in the South is that even when we get 6 – 8 inches of snow, it usually melts fast enough that we rarely have to shovel out. Besides, when we have enough snow to shovel, the roads are closed, LOL. Even so, I still miss having snow on a regular basis….I do not miss the shoveling though.