Thanksgiving: the sides

Quickly, before I head off to the family Thanksgiving dinner -- the side dishes. 

For our cousin-hosted dinner tonight, I did the mashed potatoes, candied sweet potatoes, roasted Brussels sprouts. 

 Yellow and orange sweet potatoes, bathed in butter, brown sugar,

dark corn syrup, orange zest, and orange juice. 

Brussels sprouts, quickly blanched, tossed in
olive oil with a few garlic gloves.

 

Roasted at 425°F and turned occasionally, for
about 15 minutes.  Drizzled with more oil, and
seasoned with sea salt and a bit of balsamic vinegar.

Yes, everything I did is in disposable foil pans. :-)