CHEF JOHN’ S ROASTED BRUSSELS SPROUTS
Prep Time: 10 mins • Cook Time: 30 mins • Servings: 4
INGREDIENTS
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• ½ pound cipollini onions, stem and root ends trimmed
• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 lemon, sliced or cut into wedges( optional)
DIRECTIONS
• Preheat the oven to 450 degrees F( 230 degrees C).
• If you blanched & shocked the Brussels sprouts and onions ahead of time, you can skip the next two steps.
• Fill a large pot with water and bring to a rolling boil. Cook Brussels sprouts in boiling water for 2 minutes. Use a slotted spoon to remove sprouts to a bowl of ice water to cool. Drain, pat dry, and set aside.
• Place onions in boiling water; cook until nearly tender, about 10 minutes. Drain, then rinse with cold water. Pat dry and set aside.
• Melt butter in an oven-proof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for
How to Blanch & Shock Vegetables
• Get Your Hot and Cold Water Ready- Prepare a pot of boiling water and an ice bath( a large bowl full of ice and water). You can add salt to the boiling water if you wish— salt will permeate the outer walls of the vegetable being blanched and enhance the flavors— but salt also breaks down the vegetables over time and causes them to become mushy.
• Boil( Blanch)- Place your vegetables into the boiling water, and keep the water at a consistent boil. Test the vegetables for doneness after a minute or so; vegetables should be tender but not mushy. To test larger vegetables like broccoli, insert a small sharp knife into the thick part of the stem. If the broccoli clings to the knife, it needs more time. If the knife slides in and out easily, the broccoli is ready to be shocked.
• Cool( Shock)- When the vegetables are cooked but still crisp, quickly remove them from the boiling water with tongs or a slotted spoon and plunge them into the ice bath. Immersing the vegetables in ice-cold water will halt the cooking process.
✓ Important: Keep the vegetables in the ice water long enough for them to cool completely, then drain them well. If you remove the vegetables from the ice bath before they finish cooling, they will continue to cook from the inside out resulting in a mushy finished product.
2 minutes, stirring occasionally.
• Transfer the skillet to the preheated oven and roast until vegetables are golden and tender, 15 to 20 minutes. Garnish with lemon and serve.
CRANBERRY SAUCE Prep Time: 5 mins • Cook Time: 15 mins • Servings: 10
INGREDIENTS
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice
DIRECTIONS
• Dissolve sugar in orange juice in a medium saucepan over medium heat.
• Stir in cranberries and cook until they start to pop, about 8 to 10 minutes.
• Remove from heat and place sauce in a bowl. It will thicken as it cools.
Tip: Best choices for freezing are simple cranberry sauces that don’ t contain other fresh fruits and vegetables, as the freezing process can damage their texture. stir until tender, about 10 minutes.
• Stir in bread crumbs, salt, poultry seasoning, pepper, thyme, and sage until well mixed.
• Stir in enough chicken broth to moisten.
• Remove from the heat and let cool to room temperature. Spoon into large resealable bags and refrigerate for up to 3 days.
• To bake the stuffing: Place it in the cavity of your turkey and cook according to the recipe instructions.
• To bake the stuffing outside of the turkey: Bake in greased casserole dishes in an oven preheated to 350 degrees F for about 45 minutes.
SWEET POTATO CASSEROLE WITH MARSHMALLOWS
Prep Time: 15 mins • Cook Time: 45 mins • Servings: 8
INGREDIENTS
• 5 sweet potatoes, peeled and sliced
• ½ cup packed brown sugar
• ¼ cup butter or margarine
• 3 tablespoons orange juice
• 1 pinch ground cinnamon
• 1( 10.5 ounce) package miniature marshmallows
DIRECTIONS
• Preheat the oven to 350 degrees F( 175 degrees C).
• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
• Place mashed sweet potatoes in a large bowl. Add brown sugar, butter, orange juice, and cinnamon; mix with an electric mixer until blended.
• Spread evenly into a 9x13- inch baking dish. Sprinkle marshmallows over top.
• Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes. freeze for up to three months. Thaw in the refrigerator overnight. Top with marshmallows and bake as directed.
Tip: To freeze prepare the filling according to the recipe and pour it into a foil baking dish. Wrap the dish tightly in foil and
Recipes courtesy www. allrecipes. com
OZARK LIVING • NOVEMBER 2025 • 15