Keeping Warm

So much for spring... at least where I am! The snow won't give up, so I haven't given up on my favorite warm comfort foods either. I recently made these pan roasted brussel sprouts with rosemary and lemon atop some asiago and garlic mashed potatoes. I added a few avocado slices and I was ready to relax. Yum! This came to me as a sort of vegetarian's comfort food pot, though it could easily be made vegan and I imagine for you meat eaters out there it could serve as a great meat accompaniment.

Lemon and Rosemary Brussel Sprouts

about 20 brussel sprouts (I was cooking for myself and had leftovers)

cooking oil

1 clove garlic, diced

1 sprig rosemary

2 tbsp lemon juice

salt

-Slice each brussel sprout in half

-Heat about 3 tbsp oil in a pan on medium heat

-Add garlic to oil and let simmer a minute or so, making sure not to burn the garlic

-Roughly tear apart about 1/2 the leaves on the rosemary sprig and sprinkle in the pan

-Place sprouts flat side down in the pan and let cook for about 5 minutes, or until the brussel sprouts begin to brown

-Once the bottoms are browned, shake the pan (or mix with a spatula) to flip the brussel sprouts - they all need to be flipped perfectly, just make sure they don't burn on one side

-Once things have been stirred up, add the rest of the rosemary and some salt, then cover the pan to finish cooking (you may need to pierce the larger sprouts to help cook thoroughly)

-Once the sprouts have cooked throughout, add the lemon juice and thoroughly mix throughout

Asiago and Garlic Mashed Potatoes
5-6 medium potatoes
1-2 tbsp olive oil
1/3 c vegetable broth
1/2 c asaigao cheese
1 tsp garlic powder
salt
pepper

-Bring a large pot of water with a steamer to boil
-Peel and slice the potatoes into small chunks
-Add the potatoes to the steamer and allow to cook fully until very soft, about 15-20 minutes
-Once the potatoes have cooked, transfer them to a large bowl and begin to mash with a fork
-Add the broth and combine until smooth, then the olive oil
-Add the asiago cheese and thoroughly mix in so it melts
-Season with garilic powder, salt, and pepper

*the amount of the ingredients may vary depending on size of potatoes, taste, etc.

Thanks for reading, I hope you enjoy