I've been busy.
I have some things I'd like to share in the next few weeks:
1. The kids' Halloween costumes
2. A $5.99 mirror makeover
3. My knitting exploits
4. A new deodorant recipe that I've been working on
But, none of those things are ready yet. I have to find some time to upload pictures from the camera. In the mean time, I thought I'd document a couple of my favorite fall recipes. Specifically, recipes involving brussels sprouts. I never noticed before that it is "brussels" and not "brussel." Who knew? Anyway, I love them roasted. So here goes:
The first one I have tucked in my little binder is for roasted brussels sprouts with cabbage and pine nuts. It serves about 4 people.
|recipe and photo found here = Food & Wine|
- 1/2 cup pine nuts
- 1 pound brussels sprouts, quartered (a labor of love)
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon pure chile powder, such as ancho
- 1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups) (I use the food processor)
- 1/2 cup dried cranberries
- 4 garlic cloves, thinly sliced
- 1 ounce Parmigiano-Reggiano cheese, thinly shaved
- Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown (watch them, they burn quickly--trust me, I know). On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
- Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
- In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.
|maple ginger roasted veggies with pecans from Food & Wine|
- 1 1/2 cups pecans
- 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
- 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
- 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
- 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
- 1 pound brussels sprouts, halved
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh ginger
- 1/3 cup pure maple syrup
- Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
- In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels
You can also make ahead (sort of). The roasted vegetables can be kept at room temperature for up to two hours before serving.