Ingredient: kosher salt

Yam Noodle, Snow Pea and Asparagus Toss

I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!

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 Yam Noodle, Snow Pea and Asparagus Toss Yum
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
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Instructions
  1. Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
  2. Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
  3. Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
  4. Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.
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Roasted Holiday Brussels Sprouts

A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.

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 Roasted Holiday Brussels Sprouts Yum
A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.
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Prep Time 15
Cook Time 20
Servings
Ingredients
Prep Time 15
Cook Time 20
Servings
Ingredients
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Rating: 0
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Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
  3. Line a large baking sheet with aluminum foil. Put the brussels sprouts evenly spaced on the baking sheet.
  4. Roast the sprouts, stirring occasionally for even browning. They are done when until tender and caramelized, about 20 minutes.
  5. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, cranberries, and walnuts and toss to coat evenly.
  6. Taste and adjust seasoning if necessary, then serve.
Recipe Notes

*If you have some brussels sprouts that are very large, cut them into quarters. The pieces will cook more evenly if they are all about the same size.

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