Mashed Sweet Potatoes

4 sweet potatoes, peeled and sliced

1/4 cup brown sugar
1/2 stick butter
splash of milk
pinch of cinnamon
pinch of nutmeg (freshly grated!? way better!)

Boil sweet potatoes until tender. Mash together with remaining ingredients. Delish!

Glazed Carrots

4 Tablespoons butter
1/4 cup orange juice
1/3 cup brown sugar
1/4 tsp salt
1/4 tsp vanilla
pinch of cinnamon

Combine all ingredients in saucepan and bring to a boil. Cook for a couple minutes until slightly reduced. Pour over steamed/boiled carrots.

Holiday Green Beans

2 Tbsp. teriyaki sauce
1 Tbsp. honey
1 Tbsp. melted butter
1/2 tsp. lemon juice
1 1/2 lbs fresh green beans
2 sliced bacon
1/2 c. red bell pepper
1/2 c. thin onion wedges
1/2 c. cashews

Stir together teriyaki sauce, honey, butter and lemon juice; set aside. Drop green beans in boiling water. Cook 4-5 minutes or until bright green. Drain and plunge into ice water. Drain again and set aside.

In skillet, cook bacon until very crisp. Crumble and set aside. Saute bell pepper and onion in grease for 2 minutes (or in a separate skillet with olive oil). Add beans, bacon, and cashews to skillet and stir until heated through. Drizzle honey-teriyaki sauce and toss gently.

Roasted Veggies

2 sweet potatoes, cut into chunks
6-8 red potatoes, cut into chunks
4 carrots, sliced thick
1/2 red onion, sliced & seperated

1 zucchini, sliced
2 handfuls of green beans (frozen work in the winter)

Place root vegetables in 9x13 pan. Coat with olive oil and salt & pepper. Bake at 425 degrees for 20 minutes. Stir to make sure nothing is sticking to pan. Add zucchini and green beans. Mix to ensure everything is coated in olive oil. Bake another 20 minutes.

So good. For real.