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Brussels sprouts

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Sweet and Salty Roasted Brussels Sprouts

November 3, 2014

Sweet and Salty Roasted Brussels Sprouts | Espresso and Cream

Can we talk side dishes? I’ll be the first to admit that when planning meals during the week, I think about dishes more commonly thought of as “sides” (mainly veggie and grain sides) as the building blocks for my meals before I think about anything else. It seems to be a way for us to focus on eating whole, healthy foods and makes the meat of our meals a supplement rather than the star of the show.

These Brussels sprouts I made last week are totally worthy of being the star of any meal. They’re simply roasted with oil and salt, then finished off with a quick sweet and salty sauce made with Asian sweet chili sauce, soy sauce and a little toasted sesame oil for rich, nutty flavor.

I think the best part is how easy it is to make these sprouts. Just toss them in oil, roast for 20 minutes and stir together the sauce for drizzling on top of the sprouts just before serving. And if you have someone in your family that doesn’t love Brussels sprouts (my husband comes to mind…) I promise these Brussels sprouts have the power to win them over.

Sweet and Salty Roasted Brussels Sprouts (1) | Espresso and Cream

Sweet and Salty Roasted Brussels Sprouts
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb Brussels sprouts, ends trimmed and halved
  • ½ tablespoon olive oil or vegetable/canola oil
  • ¼ teaspoon salt
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons Asian sweet chili sauce
  • 1 teaspoon reduced-sodium soy sauce
  • ⅛ teaspoon ground ginger
Instructions
  1. Heat oven to 400F. Toss Brussels sprouts with the ½ tablespoon oil. Spread in an even layer on a baking sheet and sprinkle with the salt.
  2. Bake 20 minutes, turning once halfway through baking, until Brussels sprouts are deep golden brown.
  3. In a small bowl, stir together the toasted sesame oil, chili sauce, soy sauce and ginger until well combined. Drizzle over roasted sprouts until well combined. Serve immediately.

 

Dijon Beans and Greens

January 31, 2010


There are some scary vegetables out there. You know, the ones you pass by every time you’re at the grocery store because you’re just not sure what to do with them, or if you’re like me, you’ve been told they just don’t taste very good. Case in point? Brussels Sprouts. If we played a little game of word-association when I said “Brussels sprouts,” you would probably think, “stinky, green, something mom made me eat before I could have dessert.” Am I right?

I, too, was in the stinky-gross-no-thank-you camp until last week. After having passed by the sprouts for a couple weeks now, I caved and bought a bag. They were cheap, neatly packaged, and an unbelievably beautiful shade of green. If they were really as disgusting as I remembered, then it was a $2 mistake I was willing to take. Crazy, I know. Now that I’ve given Brussels sprouts a second chance, I think it’s fair to say that this is a $2 risk worth making again and again.


After cooking the beans, slice them into bit-sized pieces

Speed cooking time and vary texture by halving and slicing the sprouts

Heat the oil and add the sprouts

Cook the sprouts 5-7 minutes, until they are softened and slightly brown

Add the green beans to the skillet after cooking the sprouts


Ingredients:
*1/2 – 3/4 lb. fresh green beans, trimmed
*6 Brussels Sprouts
*2 cloves garlic, sliced (optional)
*1 Tbsp. olive oil
*1/2 tsp. salt
*1/4 tsp. black pepper
*1 Tbsp. Dijon mustard
*2 Tbsp. Whole-milk Ricotta Cheese (may substitute grated Parmesan cheese)

Instructions:
*Place green beans and 2 cups of water into a medium saucepan. Bring water to boiling over high heat, and cook for 5 minutes, or until green beans are tender when pierced with a fork. Drain and transfer beans to cutting board. Slice beans into bite-sized pieces. Set aside.
*Halve each Brussels sprout, then slice halves into thin strips.
*In a skillet, heat the olive oil over medium-high heat. Add the sprouts and garlic, salt, and pepper. Cook 5 to 7 minutes, or until the sprouts are softened but still slightly crisp, stirring frequently. Add in the beans, Dijon mustard, and ricotta or Parmesan cheese. Cook 1 minute more. Remove from heat and transfer to bowls. Garnish with additional salt and pepper, as needed.

Happy Cooking!

Madison

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