Midwest Bar-B-Que Green Beans
2 (14.5oz) cans of green beans, drained
¾ c. catsup
¼ c. brown sugar
4 strips of bacon
4 strips of bacon, cooked and cut into pieces
¼ c. chopped yellow onion
Brown the onion in extra virgin olive oil. Add green beans, catsup, brown sugar and four cooked bacon strips cut in pieces. Stir together and dump into a casserole dish. Put uncooked bacon across the top of the casserole. Bake uncovered at 350°F for 45 minutes.
Spicy Thyme Baked Sweet Potatoes
4 medium sweet potatoes, peeled and cut into 1 ½-inch-thick rounds
3 Tbsp. olive oil
4 garlic cloves, minced
1/3 c. fresh thyme leaves
½ tsp. Kosher salt
½ tsp. red pepper flakes
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer in a 9×13-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm.
Easy Ranch Baby Carrots
1 (16oz.) bag of baby carrots
5 Tbsp. of unsalted sweet cream butter, melted
3 Tbsp. brown sugar
1 (1oz.) package of Hidden Valley Ranch Salad Dressing Mix (dry)
Steam carrots until soft and tender. In a bowl, combine hot carrots, butter, brown sugar and HVR. Toss gently until evenly mixed. Serve warm.