FAVORITE SIDE DISHES | THE BEST SIDES | FEEDING THE BYRDS

Welcome to Feeding the Byrds!

What's included in
0:00 Intro
0:25 Brown Butter Carrots (see below)
3:45 Butternut Squash Rissotto (see below)
9:07 Air Fryer Brussel Sprouts (https://dashofmandi.com/crispy-brussel-sprouts-with-dijon-aioli/)

Carrots:
Drizzle carrots with EVOO. Lay on a parchment lined baking sheet and roast for 20-25 min.
Heat 4-6 TBSP butter in a sauce pan on medium heat until you see brown bits in the pan. Remove from heat and drizzle over the carrots.

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Butternut Squash Risotto
(Roasted Butternut Squash)
2.5 cups cubed butternut squash
1 T olive oil
S/P
- Toss butternut squash in EVOO and S/P. Roast in 400 degree oven for 25-30 min until nice and golden brown.

(Risotto)
1/2 C White Wine
2 C Arborio Rice
1 t minced garlic
4 C broth (heated)
2 T butter
1 C Parmesan Cheese (fresh and grated)
-Turn heat on Medium high, add butter and heat. Add rice and toast for about 1 min. Add garlic and cook for about 1 min. Add white wine and simmer until mostly cooked out. Add 3/4 C broth. Bring to light boil and let it cook down. Repeat the broth step as many times as necessary until rice is cooked al dente. Turn heat to low and add cheese and mix in. Add butternut squash, do not overmix, toss in. Serve with extra parmesan on top.

Keep up with me:
feedingbyrds@gmail.com