Mashed Potato

Morocco Gold extra virgin olive oil can be added to all of your favourite, traditional vegies to draw out the flavour and make your Thanksgiving dinner extra delicious.

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Mashed Potatoes With Extra Virgin Olive Oil

Ingredients

Instructions

  1. Place potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.)
  2. Transfer potatoes to large bowl. Drizzle with remaining tablespoon olive oil and serve.

Roasted Brussels Sprouts With Extra Virgin Olive Oil

Roasted Brussel Sprouts

Ingredients

  • Fresh Brussels sprouts: In general, the smaller they are, the sweeter they will be. The larger, the more they will taste like cabbage.
  • Morocco Gold extra virgin olive oil
  • Sea salt and freshly-cracked black pepper: use these liberally for seasoning!

Instructions

  1. While your oven is pre-heating, give all of those sprouts a good rinse, and then pat them dry with a clean kitchen towel.
  2. Pluck off and discard any outer leaves that are looking a little browned or wilted
  3. Then trim off the tough ends and cut each sprout in half lengthwise, being sure to save any of the leaves that fall off
  4. Toss with olive oil. You can either do this in a large mixing bowl or directly on the sheet pan itself — up to you
  5. Arrange on the sheet pan. Spread the Brussels sprouts out in an even layer on your sheet pan.
  6. Season with salt and pepper. Sprinkle the Brussels sprouts liberally with salt and pepper, to taste.
  7. Give them a flip. Then go around and flip over each of the Brussels sprouts so that they are cut-side-down. If any of the leaves come loose, don’t worry — just nestle them in around the Brussels.
  8. Roast. Then pop them in the oven and cook until the Brussels sprouts are browned a bit on the top and bottom, and any of those loose leaves are nice and crispy.
  9. Season. Remove from the oven and give them a final taste-test. If they still need more salt and pepper, sprinkle a bit more on. Then serve warm and enjoy!

Green Beans With Extra Virgin Olive Oil

Green Beans

Ingredients

Instructions

  1. Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.

Butternut Squash With Garlic And Extra Virgin Olive Oil

Buttenut Squash With Garlic

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Peel and cube squash
  3. In a large bowl mix minced garlic (i use a garlic press) and olive oil. Add cubed squash and coat with the oil mixture.
  4. Dump all ingredients out of bowl and in to a glass casserole dish. Any size will do really but it will cook faster if it is more spread out.
  5. Cook 40-45 minutes, stirring once or twice. Squash is done when it is tender.

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