As is pretty typically for us, my spouse and I were on our own for Thanksgiving. This has never stopped us from making good food though. This year because we’d had turkey earlier in the month, we decided to have ham for Thanksgiving. With this we decided to pair a few favorites:
- Roasted garlic fingerling potatoes from the CSA box
- Roasted brussels sprouts
- Cherry Pie
The ham was baked with pineapple and cherry to keep in nice and moist. This took about three hours. We then pulled in out and wrapped it up and foil.
Next we cooked the brussels sprouts and potatoes. Both of which are really simple to make.
- 1 lb Brussel Sprouts stems remove and cut in halves or quarters depending on the size
- 2 tbs Olive oil
- 5 cloves sliced garlic
- 1 tsp sea salt
- Preheat the oven to 375 degrees.
- In 9×11 pan mix together brussels sprouts, oil, garlic and salt. Make sure the oil, salt garlic mixture covers the sprouts well.
- Bake for 30 minutes
- 1 lb Fingerling potatoes cut into slices
- 3 tbs Olive oil
- 5 cloves sliced garlic
- 1 tsp sea salt
- 1 tsp coarse ground black pepper
- Preheat the oven to 375 degrees.
- In 9×11 pan mix together potatoes, oil, garlic and salt. Make sure the oil, salt garlic mixture covers the potatoes well.
- Bake for 30 minutes
Lastly we had cherry pie for dessert. We used canned tart cherries and made sure to thicken the pie with instant tapioca. I thought it was just right in terms of sweeteness but my husband would have preferred it had been a bit sweeter.