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Seasoning Salt would make good holiday gift

Keep your holidays simple with Diane Rossen Worthington’s new cookbook.

“Seriously Simple Holidays: Recipes and Ideas to Celebrate the Seasons,” includes suggestions for shortcuts, menus, wine pairings and make-ahead game plans.

Worthington is the author of 19 cookbooks and recently launched a weekly syndicated “Seriously Simple” food column.

Here is her recipe for seasoning salt that is worthy of a homemade gift and a Roasted Brussels Sprouts dish worthy of your holiday table.

Worthington says: Purchase small glass containers topped with shakers. Mix together the seasoning salt and transfer to the containers. Store any remaining salt in an airtight container. Before screwing on the shaker tops, cover containers with plastic wrap. This will allow the salt to last for several months, refrigerated.

Seriously Simple Seasoning Salt

30 peeled garlic cloves, ends cut off

2 cups kosher salt

1 tablespoon onion powder

2 tablespoons paprika

3 tablespoons good-quality chili powder

2 tablespoons ground white pepper

2 tablespoons celery seed

1 tablespoon ground ginger

1 tablespoon poultry seasoning

1 tablespoon dry mustard

1 tablespoon dried dill weed

In a running food processor fitted with the metal blade, drop in the garlic cloves and process until finely minced. Combine all the remaining ingredients in a large measuring cup. Add to the garlic and pulse until completely blended. Use a spatula to scrape down the sides of the blender container and pulse again. Transfer to an airtight container or to smaller containers with shakers on the top.

Keep refrigerated.

Yield: About 3 1/2 cups

Roasted Brussels Sprouts

This is one of those dishes that you’ll want to make again and again. When roasted, the brussels sprouts become caramelized, crispy green nuggets with a creamy interior. The pomegranate seeds look like tiny red jewels and offer a festive holiday touch.

2 pounds brussels sprouts

2 tablespoons olive oil

Seriously Simple Seasoning Salt

Freshly ground black pepper

2 tablespoons pomegranate seeds for garnish

Preheat the oven to 425 degrees. Arrange the brussels sprouts on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper to taste. Using tongs, evenly coat the sprouts with the seasonings.

Roast, turning the sprouts once with the tongs, for about 25 minutes, or until golden brown and cooked through. The timing will depend on the size of the sprouts.

Transfer to a serving bowl, garnish with pomegranate seeds and serve immediately.

Advance preparation: Make ahead up to 4 hours. Cover and keep at room temperature. Reheat in a 350-degree oven for about 10 minutes. Garnish with pomegranate seeds before serving.

The clever cook could: Add 1/2 pound carrots, cut into 1-inch pieces, to the sprouts along with an extra tablespoon of olive oil and roast until the carrots are tender.

Add a basic vinaigrette and serve as a salad.

Garnish with crumbled cooked bacon and omit the pomegranate seeds.

Yield: 4 to 6 servings

Approximate nutrition per serving: Unable to calculate.

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