Easter Recipes // Feeding the Byrds

 Feeding the Byrds //Crispy Smashed Brussels Sprouts 

By Anna Theoktisto 

 

Recipe tested by Southern Living Test Kitchen
Ingredients

  • 2 lbs. trimmed fresh Brussels sprouts

  • 1/4 cup water

  • 2 Tbsp. extra-virgin olive oil

  • 2 1/2 tsp. minced fresh garlic

  • 1 tsp. kosher salt

  • 1/4 tsp. black pepper

  • 1/3 cup grated Parmesan cheese

  • Fresh thyme leaves (for garnish)

Directions

  1. Cook Brussels sprouts:

    Preheat oven to 425°F. Place trimmed fresh Brussels sprouts in a large microwavable bowl with water. Cover tightly with plastic wrap, and microwave on HIGH until just tender, 6 to 8 minutes.

    Carefully remove and discard plastic wrap; drain.

  2. Smash sprouts:

    Place cooked Brussels sprouts on a large-rimmed baking sheet. Using flat bottom of a measuring cup or mug, smash each Brussels sprout, and pat dry with paper towels.

  3. Season sprouts:

    Drizzle evenly with extra-virgin olive oil, and sprinkle evenly with minced fresh garlic, kosher salt, and black pepper; toss to coat. Bake 10 minutes.

  4. Bake Brussels sprouts:

    Bake 10 minutes.

    Remove from oven, and sprinkle with grated Parmesan cheese.

    Bake until cheese is melted and set, about 5 minutes.

  5. Serve:

    Using a spatula, transfer Brussels sprout mixture to a serving platter. Garnish with fresh thyme leaves.


Roasted Carrots 
Ingredients:

1 pound medium rainbow carrots, halved crosswise and lengthwise
1 pound medium parsnips, quartered lengthwise ** omitted - didn't have **
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons butter, softened
** I used Italian Seasoning - 3 TBS in place of these below **
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh sage
Directions :
Preheat oven to 450°F. 

Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.

Pineapple Sweet Potato Casserole

Adapted from Southern Living Pineapple Casserole Recipe

 https://www.southernliving.com/recipes/pineapple-casserole-recipe

Ingredients

  • 2 (20-oz.) cans pineapple chunks in juice, drained (reserve 6 Tbsp. juice)

  • 1/3 cups sugar

  • 5 Tbsp. flour

  • 1 cup shredded Cheddar cheese

  • 1/4 cup butter, melted

  • 1 sleeve Ritz crackers, crushed

Directions

  1. Combine casserole ingredients:

    Preheat oven to 350°F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple and sweet potato chunks then toss well to combine. Spoon pineapple sweet potato mixture into 8x8-inch casserole dish, and top with shredded cheese.

  2. Add cracker topping:

    Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.

  3. Bake casserole:

    Bake at 350°F for 30 minutes, or until bubbly.


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