Thanksgiving feast

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

Baked Ham

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.

Roasted Brussels Sprouts
 
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Ingredients
  • 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

Instructions
  1. Preheat the oven to 375 degrees.
  2. In 9×11 pan mix together brussels sprouts, oil, garlic and salt. Make sure the oil, salt garlic mixture covers the sprouts well.
  3. Bake for 30 minutes

Roasted Garlic Fingerling Potatoes
 
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Ingredients
  • 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

Instructions
  1. Preheat the oven to 375 degrees.
  2. In 9×11 pan mix together potatoes, oil, garlic and salt. Make sure the oil, salt garlic mixture covers the potatoes well.
  3. Bake for 30 minutes

Cherry Pie

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.

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