What's better than a traditional Sunday dinner? Nothing I say!!! What else can beat a roast with gravy, mashed potatoes and roasted Brussel sprouts with balsamic vinegar.....NOT MUCH!
I hear a lot of people say, well I just don't like making mashed potatoes because I hate peeling them or I just use the box brand, it's much easier....POOP!!! NOT true! I use Yukon gold potatoes, I wash them, cut them in pieces, leaving the skin on, then boil them and mash them!!! All with the skin still on making it taste better and leaving the nutrition of the skins to add to the already yummy flavor! Add tons of butter, because everything is better with butter, milk, salt and pepper and there you go....YUMMMMMMM......
My roast is first browned, then left to drench itself in an amazing gravy that is thick and rich and ready for the mashies!....and of course since I'm from the good old New Orleans, first I make a ROUX! I add beer for a much heartier flavor, and beef broth, and there you go a thick rich gravy that will work for any piece of meat you may have sitting around that needs a gravy bath. Cooking it long and slow at medium heat...300 or so!
Those Brussel sprouts are just cut in half, doused with EVOO, salt and pepper and some added garlic, placed in the oven until nice and brown at 350 degrees, if you say you don't like sprouts, you've never had mine! Try them this way you'll love them...once you take them from the oven you sprinkle balsamic vinegar on them and it's like eating at the finest restaurant around town.
Have a wonderful Sunday and Buona Cena!
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