SCALLOPED POTATOES AND ROASTED BALSAMIC BRUSSELS SPROUTS

Cheesy Scalloped Potatoes and Roasted Balsamic Brussels Sprouts are my 2 favorite side dishes! The scalloped potatoes are rich and creamy, and the brussels sprouts are nice and crispy and so flavorful! They’re both so delicious I guarantee they will be eaten up during your holiday feast!

Scalloped Potatoes

Ingredients
2 1/2 lbs potatoes, peeled and sliced about 1/8 inch thick
2 cups heavy cream
1/4 teaspoon nutmeg (optional)
1 tablespoon butter
2 1/2 cups shredded sharp cheddar cheese

Directions
Preheat oven to 425° .
Pour heavy cream into pan and add nutmeg if using. Season with 1/2 teaspoon salt and a few dashes of pepper and bring to a boil. Once it has come to a boil, remove from heat.
Melt butter in a skillet over medium high heat. Spread over half of the potatoes and season with salt and pepper. Sprinkle over half of the cheese. Add the rest of the potatoes and season again with salt and pepper.
Pour over cream sauce, cover and let simmer over medium low heat for 5 minutes. If you don’t own an oven safe skillet transfer to a 9 x 13” baking dish at this point.
Sprinkle over the rest of the cheese. Place in the oven and bake for 30 minutes.

Roasted Balsamic Brussels Sprouts

Ingredients
2 lbs Brussels sprouts, trimmed and slice in half
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey

Directions
Preheat oven to 425°.
Combine olive oil, balsamic vinegar, and honey in a bowl.
Place brussels sprouts onto a baking sheet. Season really well with salt and pepper and pour over mixture. Stir to coat, then flip them over so that they are facing down.
Roast for 20-25 minutes.

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