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Pan Roasted Brussels Sprouts with Parmesan
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Grate until you have 1 cup Parmesan cheese.
Place the Brussels sprouts on the hot baking sheet. Season with the 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper, and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.
Roast for 15 minutes. Flip the Brussels sprouts and sprinkle with the Parmesan.Continue roasting until the Brussels sprouts are crispy and tender, 10 to 15 minutes more.
recipe and image courtesy of The Kitchn
Apple and Sage and Turkey Meatloaf
Preheat the oven to 400°F. Line a small baking sheet with parchment paper.
Combine apples, onion, bread crumbs and milk in a large bowl and let stand 5 minutes to soften bread crumbs. Add turkey, sage, egg, salt and pepper and mix until combined. Scrape the mixture onto the baking sheet. With water-moistened hands, shape the mixture into a loaf about 10 inches long and 5 inches wide. Spread top of loaf with 1/4 cup of the tomato sauce, if using, and bake until meatloaf is lightly browned and cooked through (an instant-read thermometer inserted into the center should register 165°F), 50 to 60 minutes.
Let meatloaf sit 10 minutes before slicing and serving. Serve with warmed tomato sauce if desired.
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Sauteed Green Beans with Pan Roasted Garlic
1 lb. green beans
10-15 cloves garlic, sliced
2 Tbsp olive oil
1 tsp lemon juice
Salt and pepper, to taste
In a frying pan, heat the oil over medium flame. Add garlic and sauté for about 5 minutes until golden brown. Remove from pan and set aside.
Add green beans to the pan and sauté until they are blistered, about 10 minutes. Add lemon juice, salt, and pepper and sauté a few minutes more.
Add garlic and toss to combine.