Bacon & Ranch Smashed Potatoes & Brussels Sprouts

These crispy & flavorful Bacon & Ranch Smashed Potatoes & Brussels Sprouts will quickly become your new go-to side dish...

Confession time: Once upon a time I was one of those kids who didn't like Brussels sprouts. I wouldn't go near them. I had even convinced myself that they were the little cabbages that Cabbage Patch dolls were born from (yes, I had quite the imagination as a kiddo). 

Not that I think that made me unique or anything as a child (other than that Cabbage Patch dolls bit ;) ). It seems to be pretty standard that most kids won't touch Brussels sprouts. Even my own kiddos aren't fans of them.

This has me convinced that Brussels sprouts must be an acquired taste, something you must come to appreciate and love as you get older. I also have another theory about my disgust with Brussels sprouts growing up- they weren't being cooked right. The sprouts I ate as a kid were steamed, and mushy, and pretty bland. It wasn't until I had oven roasted Brussels sprouts early into my adulthood that I finally found my affinity for this misunderstood veggie.

Italian Style Corn Casserole

With the addition of crispy pancetta, Parmesan cheese, & sun-dried tomatoes, this Italian Style Corn Casserole is not your grandmother's corn casserole...

This post first appeared over at Real Housemoms where I’m a contributor.

A creamy & comforting homemade corn casserole often makes an appearance alongside a pot of hearty chili or as a classic side dish for the Thanksgiving dinner table in our home. 

Usually, we stick to a tried & true corn pudding type casserole for the fall time, but this year I decided to kick up this family favorite side dish just a notch with some classic Italian flavors like crispy pancetta, shaved Parmesan cheese, sun-dried tomatoes, and a little fresh basil.







This Italian Style Corn Casserole is sort of a cross between a corn pudding and a cornbread. Definitely creamy, but it holds it shape when you dish it out and doesn't spread all over the plate like some corn casseroles do. 

Garlic Parmesan Roasted Brussels Sprouts & Mushrooms

Fresh brussels sprouts & mushrooms are oven roasted until tender & caramelized & then topped with a rich & savory garlic Parmesan sauce in these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms....

This is a sponsored post written by me on behalf of Marzetti® Brand. 

All opinions are 100% mine.

Springtime has arrived! And with the arrival of spring also comes some of my favorite vegetables of the season- asparagus, green beans, sugar snap peas, fresh mushrooms, and of course, Brussels sprouts. Not only does the selection of fresh veggies at the local grocers expand during the spring, but the local farmers markets start to pick up around here offering locally sourced vegetables as well. 

When it comes to fresh, crisp veggies, I like to keep it simple and flavorful. My favorite way to cook vegetables is to just simply roast them in the oven. For these Garlic Parmesan Roasted Brussels Sprouts & Mushrooms, I roasted them in the oven until the Brussels sprouts were fork tender, but the outsides were nice and crispy and slightly caramelized. 

The earthy roasted mushrooms pair perfectly with the sprouts. And the finishing touch? A splash of rich & savory Marzetti® Garlic Parmesan Veggie Drizzle™ Finishing Sauce! :) New Marzetti® Veggie Drizzle Finishing Sauces are the easiest & quickest way to add more flavor to your favorite roasted, grilled, boiled, or steamed springtime vegetables...

Buttery Fresh Herb Smashed Potatoes

These Buttery Fresh Herb Smashed Potatoes are a fresh, bright, & lighter take on traditional mashed potatoes- a must-make side dish for your holiday dinner...

My mother's creamy (and very buttery) mashed potatoes have been a staple at our holiday dinners for years now. And I can't lie- it was always the side dish that I most looked forward to each Thanksgiving. 

I always had a big ole scoop at dinner, and then maybe a second helping later during dinner. And I never argued when she wanted to send me home with a nice sized container of them. 

While those comforting mashed potatoes of my mama's will always have a special spot in my heart, I have been making a few menu changes since I took over the Thanksgiving dinner responsibilities. Namely, I have been trying to take some of our longtime favorite recipes and have been making healthier, yet just as tasty versions of them.  

When I came across this recipe for Buttery Fresh Herb Potatoes from I Can't Believe It's Not Butter's recipe page, I knew with just one minor tweak that I had found my new go-to potato recipe for Thanksgiving dinner. 

With the addition of fresh parsley, lemon zest, and capers, these Buttery Fresh Herb Smashed Potatoes have a bright, fresh flavor. 

And since these are made with the new and improved (and better for you!) I Can't Believe It's Not Butter, there is no need for cream or milk to get that creamy, buttery flavor that you love in traditional mashed potatoes...