Cooking with Chef Hermann: Thanksgiving Sides
Sweet Potatoes with Bourbon
– 6 TB butter
– 3 lb sweet potatoes, peeled cut 1 inch cubes, blanched
– ¾ C brown sugar
– ¼ C apple cider
– 3 TB bourbon
In a sauce pan, melt butter. Add brown sugar, apple cider and bourbon. Bring to boil, stirring until sugar dissolves 1-2 minutes. Mix together with the sweet potatoes and pour into greased casserole dish. Bake 35-40 minutes, 350 degrees until sauce is syrupy.
Roasted Brussels Sprouts with Cumin and Coriander
– 1 ½ teaspoons coriander seeds
– 1 1/2 teaspoons cumin seeds
– 2 pounds Brussels sprouts, trimmed and halved
– ¼ cup extra-virgin olive oil
– Kosher salt
– Finely grated lemon zest, for garnish
Preheat oven to 450. In a mortar, lightly crush the coriander and cumin seeds until coarsely ground.
On a large rimmed baking sheet, toss the Brussels sprouts with the olive oil and season with salt and pepper. Arrange them in a single layer. Roast for 8 minutes, then add the crushed coriander and cumin and toss to coat the sprouts evenly. Roast for 10 to 15 minutes longer, until golden and crisp in spots. Transfer the sprouts to a serving platter, garnish with lemon zest and serve.