All About the Sides

Serves about 6 – 8

3 slices of Apple Smoked Bacon, cut into 1/2” pieces

3 pint containers of Brussels Sprouts, trimmed, halved lengthwise, and sliced thinly

1 large sweet onion, coarsely chopped

2 cloves garlic, peeled and minced

1 tablespoon olive oil

Salt and pepper to taste

• Saute bacon in a large skillet until crisp. Remove bacon to paper lined towel.
• Reserve bacon fat in skillet.
• Add onion and saute until softened. Add salt and pepper to taste.
• Add Brussels sprouts and garlic. Saute until soft, about 5 minutes.
• Return bacon to pan and cook until reheated.
• Serve immediately or at room temperature.

1 bag of frozen pearl onions

1 1/2 cups of water

2 tablespoons honey

2 tablespoons olive oil

1 teaspoon coarse salt

2 tablespoons balsamic vinegar

• In a large saute pan, add frozen onions, water, honey, oil and salt. Simmer for 30 minutes until water is evaporated and onions begin to caramelize.
• Add balsamic vinegar to onions and cook for 15 minutes on medium low heat.
• Serve immediately or at room temperature.

3 large sweet potatoes

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

• Preheat oven at 400 degrees.
• Wrap each potato in aluminum foil and place on baking sheet.
• Bake until tender, about 1 1/2 hours.
• Let potatoes cool before peeling.
• Add potatoes to large bowl and mash with sugar and cinnamon.
• Adjust seasoning to taste.
• Keep on a double boiler until ready to serve.

Note: I like to serve half a potato per person. This gives me a reasonable amount of sweet potato goodness for each guest.