Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• minced garlic

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

*this would also be good with bacon or pancetta

Gnocchi with Brown Butter Sauce

Ingredients:

-Gnocchi

-8 Tbsp. Butter

-12 leaves of Sage

-Mushrooms

1.  Chop mushrooms.  Saute with 1 tbsp. butter and salt and pepper to taste.  Remove from pan.

2.  Boil gnocchi until they float.  Drain.

3.  Chop Sage

4.  In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown.  Add mushrooms. Remove from the heat.

5.  Toss everything together.  Top with parmesan cheese.