GREAT!!! HOLIDAY SIDE DISHES

Glazed Carrots with Pecans

1 tablespoon olive oil
6 cups diagonally sliced (1/4 in) peeled carrots
1 teaspoon minced fresh ginger
1 cup packed brown sugar
1 - 1/2 cups toasted pecans

Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and brown sugar, cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

Yield: Serves 10

Brussels Sprouts with Parmesan and Pine Nuts

1 tablespoon olive oil
2 garlic cloves, minced
3/4 pounds brussel sprouts, trimmed and quartered
1/4 cup vegetable broth
2 tablespoons toasted pine nuts
salt and black pepper to taste
3 tablespoons freshly grated parmesan cheese

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender bot not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and black pepper. Transfer to a small dish and sprinkle with parmesan.

Yield: Serves 6

Creamed Spinach Gratin

1/2 teaspoon butter
5 packages (10 oz each) frozen chopped spinach
2 - 1/2 cups heavy whipping cream
1 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cups fresh bread crumbs

Butter a shallow 1 - 1/2 to 2 quart baking dish. Squeeze out as much water as possible from the spinach ( use your hands or a clean kitchen towel). Set aside.

Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt and pepper. Adjust seasoning to taste.

Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 inch below broiler set to high; broil until top is golden and crunchy, about 3 minutes.

Yield: 12 servings

Southwestern Roasted Green Beans

2 - 1/2 pounds grenn beans
1 tablespoon olive oil
1/3 cup pine nuts
1 tablespoon butter
about 1/4 teaspoon cayenne
salt to taste

Rinse and drain green beans; trim and discard stem ends. In each of two 12 - by 17 - inch baking pan, mix half the beans with half the oil; spreand level.

Bake in a 450 F oven until beans are slightly browned and tender when pierced, 15 to 25 minutes.

Stir half the nuts and butter into beans in each pan; continue baking until pine nuts are golden, 50 to 6 minutes longer. Pour into a bowl, add 1/4 teaspoon cayenne and mix well. Taste and add more cayenne and salt if desired.

Yield: 8 servings

Spinach and Persimmon Salad

1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
salt and pepper to taste
5 quarts baby spinach leaves (1 - 1/4 lb), rinsed and crisped
3 firm persimmons (5 oz each), peeled and sliced into wedges
3/4 cup glazed pecans

In a large bowl, mix rice vinegar, marmalade and sesame oil. Add salt and pepper to taste. Add spinach, persimmons and pecans. Mix gently to coat with dressing.

Yield: 12 to 14 servings

NOTES: The dressing and persimmons for the salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket or make your own, recipe below.

Glazed Pecans

2 cups pecan halves
1/3 cup light corn syrup
vegetable spray

Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15 - x - 10 - inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecans halves in an even layer in pan.

Bake at 350F for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven and stir, arrange in an even layer on wax paper and let cool completely.

Yield: 2 cups.

NOTES: After glazed pecans have cooled, pecans can be stored in an airtight ziploc bag. These can be made before hand, up to one week. Also GREAT!!! served with ice cream or added to one of your favorite holiday bread recipes.