Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
I hate wasting food. Usually we are pretty good about using stuff before it goes bad, but sometimes – especially when you bake a lot- you can end up with some weird odds and ends – egg yolks or whites, extra pie filling, etc. This week after making that delicious, delicious herb butter, we had a full cup of buttermilk to use. And so we decided to mix up some ranch dressing.
It is basically a combination of most of the delicious dairy in your fridge – at least when you make it fresh. I do not think the stuff on the shelf could possibly contain too many of the same ingredients because well, there’s no way they could sit on a shelf outside the fridge or last for more than a week or so. Anyway , depending on your herb situation you might already be good to go for this.
Here’s what you need:
Almost no work to do here: you can either use a whisk or a food processor to make this dressing. A food processor actually might be a bit of overkill – it makes more sense when you at trying to create a more difficult emulsion such as a balsamic vinaigrette.
Start by chopping your herbs and garlic in a fine dice. Use a fork or your knife to press the garlic a little bit and squeeze some of that delicious oil out to the surface.
In a small mixing bowl, add the mayo, sour cream, herbs and garlic and whisk to combine. At this point it will still be quite thick. Add the buttermilk (or regular milk, if you choose) a tablespoon at a time as you gently whisk the dressing to thin the mixture out. I think we ended up adding 3-4 tablespoons.
Finish with a few grates of black pepper, and serve as a dip or on a yummy dinner salad.