These may be two of the best sides I’ve ever had. And they paired perfectly with my pot roast for my dinner party. They’re both pretty easy. The brussel sprouts recipe I got from a friend – not sure if it’s his or if he got it somewhere. Enjoy!!
Garlic Mashed Potatoes
- 1 1/2 lbs. red potatoes, quartered with skins on
- 1 1/2 tsp. salt, divided
- 1/4 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 C sour cream
- 1/2 C grated parmesan cheese
- 1/4 C unsalted butter, cut into pieces
Place potatoes in a large pot and add enough water to cover. Add 1 tsp. salt.
Bring to a boil then reduce heat, cover, and simmer for 20-25 minutes.
Meanwhile, place remaining salt (1/2 tsp.), pepper, garlic powder, sour cream, parmesan, and butter in the bowl of an electric mixer.
When potatoes pierce easily, remove from heat and drain. Add potatoes to the bowl with other ingredients and mix on medium speed until mostly smooth (or slightly lumpy, depending on preference).
[Serves 4 (I doubled for dinner party); from Delicious as it Looks]
Roasted Brussel Sprouts
- 2 bunches brussel sprouts
- 1 pkg. bacon
- salt and pepper
- garlic powder
- 1/4 C maple syrup
- 2 stick unsalted butter
- parmesan cheese
Cut brussel sprouts in half (long-ways) and place in an oven pan.
Cook bacon on a sheet pan in the oven. Pour the bacon grease over the sprouts in the pan. Crumble the bacon over the sprouts.
Season with salt, pepper, and garlic powder.
Pour maple syrup over the sprouts and stir to distribute everything.
Cut the 2 sticks of butter in half and place on top of sprouts.
Place in 350 degree oven for 15 minutes. Take out and stir, then bake for another 15 minutes.
Take pan out and drain sprouts in a colander. Place sprouts in serving dish and sprinkle with parmesan cheese.