Thanksgiving Treats
with Malika Ameen
Over Roasted Potato Wedges
& Roasted Brussel Sprouts
By Tayyaba Syed
Over Roasted Potato Wedges
Serving Size 4 | Total prep time 40 minutes
Ingredients
2 Medium potatoes, scrubbed and rinsed
1 ½ Tbsp Olive Oil
2 Garlic Cloves, minced/mashed
¼ Tsp Dried Rosemary
¼ Tsp Dried Oregano
¼ Tsp Dried Thyme
¼ Tsp Paprika 
¼ Tsp Ground Black Pepper
½ Tsp Salt
Directions
1. Preheat oven to 425 degrees F.
2. Wash and cut potatoes into wedges.
3. Mix all spices with oil in a mixing bowl.
4. Toss / coat the potatoes with the spices mix.
5. Bake evenly for 35 minutes in the oven.
Roasted B ussel Sprouts
Serving Size 3 | Total pre time 45-50 minutes
Ingredients
1 ½ Lbs Brussel Sprouts 
3 Tbsp Olive Oil
¾ Tsp Salt
½ Tsp Ground Black Pepper
Directions
1. Preheat oven to 400 degrees F.
2. Cut off brown ends of the sprouts and pull off any yellow leaves.
3. Mix oil, salt and black pepper in a blow.
4. Toss / coat the sprouts with the spices mix.
5. Bake and roast for 35-40 minutes in the oven.
|
Summer 2013
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