garlic & rosemary studded strip roast honey dijon glazed brussels sprouts hellmann's® real certified angus beep shop this recipe makes 4-6 servings makes 4.6 servings cloves and rosemary sprigs evenly into pre-made slits place roast back in oven and continue cooking about medium doneness place on cutting board and loosely tent with foil allow to rest 15 minutes before slicing roast across the grain half lengthwise remove roast from cut about 1-inch in length for about roast with olive oil and season all sides with pepper shop this recipe side up in roasting pan fitted with rack rosemary and 1 tsp salt in small mixing bowl and reduce temperature to the brussels sprouts until they're until the bacon is cooked and the brussels sprouts are golden and crispy top with the dried cranberries and toasted pecans thanksgiving leftover casserole makes 6 servings ends and outer leaves removed and cut in half dijon mustard % cup dried cranberries % cup toasted pecan pieces zucchini and bell pepper in sprinkle with knorr selects chicken bouillon; toss avacado oil with a hint of lime mayonnaise dressing and 1 cup cliantro and toss until coated and bake 35-40 minutes or until zucchini and bell pepper are shop this recipe bacon onto a large baking sheet drizzle on the maille honey dijon small green bell pepper thinly sliced chicken bouillon cup hellman's avacado oil with a hint of lime mayonnaise dressing or hellmann's maille
