Roasted Brussel Sprouts

Ingredients:

• 1 pound brussel sprouts, trimmed and quartered
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 - 2 cloves garlic, minced
• 1 Tablespoon olive oil
• Parmesan cheese, optional
• Balsamic vinegar, optional

Instructions:

1. Preheat oven to 400F.  Grease a baking dish.
2. Place brussel sprouts, salt, pepper, garlic and olive oil in a large plastic bag. 400F
3. Massage bag until brussel sprouts are well coated.
4. Pour contents of the bag into the baking dish.
5. Bake at 400F for 35 minutes or until brussel sprouts are tender.  Stir every 10 minutes or so.
6. Sprinkle with shredded or grated Parmesan cheese and/or Balsamic vinegar when removed from the oven.
7. Serve warm.

Savory Sweet Potato Casserole (or Twiced Baked)

Recipe from Anna Kuertz, a colleague of Liz's

Ingredients:

• 4 - 6 Sweet potatoes 
• 1 Lemon, juiced
• 1 teaspoon Salt 
• 1/2 teaspoon Pepper
• 4 - 6 slices Bacon, cooked and crumbled
• 8 ounces Mushrooms, sliced and sauteed in the bacon grease
• 5 ounces Arugula, wilted in bacon grease with the mushrooms
• Olive oil

Instructions:

1. Bake the sweet potatoes and then cut lengthwise
2. Scoop out the inside of the potato and save in a small bowl.  Reserve skins if twice baking.
3. Mix juice from one lemon, salt, pepper and the insides of the potatoes together
4. Add in arugula, bacon crumbles, sautéed mushrooms, and enough olive oil to reach consistency you want,
5. Mix well
6. Place mixture into a greased 8X8 baking dish (or Add the mixture back into the skins of the potatoes)  
7. Bake at 350F for about 25 minutes