Roasted Brussels Sprouts with Pancetta and Garlic Croutons Recipe on Food52. Test Kitchen-Approved Author Notes When I told Amanda about this dish, she asked, "Don't the breadcrumbs burn in the oven?
" The answer is no, but just barely. They do get very brown and crisp, as do the pancetta, shallots and garlic, and you need to stir the sprouts once or twice while they're in the oven to keep things from sticking. If caramel-colored breadcrumbs are not your thing, keep the heat low on the stove top when you add the sprouts and cover the pan with foil before you put it in the oven. Serves 4 to 6 1 pound brussels sprouts 2 slices rustic country bread 2 ounces pancetta, chopped 2 tablespoons olive oil 1 large shallot, finely chopped 1 fat clove garlic, smashed 2 sprigs thyme 1/8 teaspoon freshly ground nutmeg Salt and pepper 1/3 cup grated Parmesan (optional) Julia Child's Brussels Sprouts with Braised Chestnuts Recipe on Food52. Pan-Roasted Brussels Sprouts with Capers and Almonds Recipe on Food52.
Shaved Brussels Sprouts with Brown Butter Vinaigrette, Walnuts & Pecorino Recipe on Food52. Roasted Brussels Sprouts with Apple & Bacon Recipe on Food52. Test Kitchen-Approved Author Notes I’m cheating here, because this isn’t entirely cooked in the oven, but the brief roasting is what helps Brussels sprouts achieve their optimum potential, instead of waterlogging them in a saucepan.
I ate a similar dish at Rotisserie Georgette in New York—a restaurant that specializes in roast chicken—then came straight home and made this. It’s been a regular in my house ever since, and not just at Christmas. Reprinted with permission from From the Oven to the Table: Simple Dishes That Look After Themselves by Diana Henry, Mitchell Beazley October 2019, photo credit: Laura Edwards —Diana Henry Prep time 15 minutes Cook time 35 minutes Serves 6 as a side dish In This Recipe Directions Preheat the oven to 375°F.Lay the sprouts in a single layer in 1 or 2 roasting pans. Ingredients. Easy Brussels Sprouts Salad with Cheese and Peppers. Test Kitchen-Approved Prep time 15 minutes Cook time 5 minutes Serves 2 as an entrée 1 1/2 pounds Brussels sprouts 1 tablespoon extra virgin olive oil, plus 3 tablespoons for dressing, plus more as needed 1 teaspoon kosher salt, plus more as needed 1/2 cup sliced pitted Castelvetrano olives, in rings about 1/4-inch thick 1/2 cup roughly chopped canned artichoke hearts, drained 1/2 cup roughly chopped roasted red peppers, drained 1 cup (packed—about 3 ounces) finely microplaned Grana Padano cheese, plus more for garnish (swap in any hard, salty cheese you like here) 1 tablespoon red wine vinegar 2 tablespoons freshly squeezed lemon juice, plus more as needed 1/2 cup toasted breadcrumbs (super coarse, homemade work perfectly here) In This Recipe Directions Slice Brussels sprouts by holding onto the stem of each and chopping into roughly 1/4-inch rings crosswise, starting from their tops.
Discard the knobbly stem pieces you’re left with. Ingredients Ingredients. Brussels Sprouts Gratin Recipe on Food52. Chicken, Bacon, Date and Brussels Sprouts Quinoa Power Salad. Another year, another trip to the Rocky Mountains is in the books!
In case you’re a newer reader, Ben and I have been coming to Colorado almost every year for the past seven years (recaps at the bottom of this post if you’re looking for some vacation ideas!) My younger brother lives there so we enjoy spending time with him on his own turf, plus we just love everything Colorado has to offer. Good food, the great outdoors, and…fountains. I’ll get to that in a bit. The past two times we’ve come to Denver, Lincoln and I have flown while Ben drives out a day early then picks us up from the airport. Gingery Coconut Stew With Brussels & Rutabaga. December 8, 2013 Gingery Coconut Stew With Brussels & Rutabaga by IsaChandra Serves 6 to 8 When the weather forecast starts mocking you with single digits, this stew hits all the right notes.
Three degrees is simply not enough degrees! Somehow there was not a single rutabaga recipe on the site! Although you typically find rutabaga in European cooking, I love the combination of rooty veggies and Asian flavors. Lentil Almond Stir-Fry Recipe. A warm, hearty, fill-you-up stir-fry for a cold night.
There's nothing too fancy going on here, just tiny potatoes, golden brussels sprout wedges, toasted almonds and lentils tossed together in a olive oil-slicked skillet. I served it with a drizzle of mint and a bit of thinned-out, salted plain yogurt, and a sprinkling of chopped dates. Making the mint drizzle take a bit of extra effort that you could skip if you don't have the inclination to make an extra component. Personally, I love the way the mint plays off the creamy potatoes and yogurt, but you could take the building blocks of this recipe and go in plenty of other directions that take varying degrees of effort.
You might do a handful of grated Parmesan and a bit of lemon zest in place of the mint sauce and yogurt. Happy New Year to everyone, and thank you for all your thoughtful comments on the last post. Start by making the mint sauce. Now cook the brussels sprouts using the same pan. Serves 2-3. Print Recipe. Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses & Shanklish — 5 Hanukkah Recipes from Amelia Saltsman. (Image credit: Melissa Ryan) What's happened to Brussels sprouts may be one of the best food moments of the 21st century.
No more boiling them into cabbage-y oblivion. We love roasting them, for good reason — time in a hot oven reveals Brussels sprouts to be remarkably nutty, earthy, sweet, and versatile. Pomegranate Molasses Is the New Balsamic Vinegar. Kung Pao Brussels Sprouts. Food52. Roasted Brussels Sprouts and Sweet Potatoes. Blueberry Balsamic Glazed Brussels Sprouts - U.S. Highbush Blueberry Council. Roasted Brussel Sprouts with Sesame Seeds and Goji Berries. I go through periods when I can eat the same food, months on end.
I grew up on an Indian diet and I loved it. Indian food is one of the most varied food on the planet I think. Cauliflower and brussels salad. Oh boy, so we already know what a pest I can be, right?
Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! I decided that the recipe was boring and I didn’t want to make it at all if it couldn’t be pretty, and oh my god, could I be more annoying?
Such a tease, right, all this talking about cookies? Servings: 8 (Deb: Wha?) 1. 2. 3. Dijon-braised brussels sprouts. Is there anything so dull as a brussels sprouts recipe just days after the brussels sprout-ing-est holiday of the year?
No? Phew. Hashed Sprouts with Hazelnuts and Fried Capers. We mentioned yesterday that we're slightly obsessed with Brussels sprouts at the moment. Here's the latest product of that obssession: a quick, bright hash of chopped Brussels sprouts with quick and salty fried capers and the mellow nuttiness of hazelnuts. This dish was totally inspired by the warm salad of Brussels sprouts leaves with fried capers and hazelnuts at Contigo, a great Spanish and Catalan restaurant in San Francisco. We had a very memorable meal there a few weeks ago, but it was this dish that took the top prize. AUTUMN SALAD WITH HORSERADISH VINAIGRETTE + NEWS! I'm pregnant! We're pregnant is what you say, I suppose, but I'm the one in the stretchy pants over here. So many things to say about this, friends, but I'm at a loss for words at the same time. This may be more of a generally-emotional-lady thing, so bear with me, but you know when you feel outside of yourself?
Like little crazy trolls are frantic in your head making you irritable and easily bringing you to tears. Sometimes the trolls rest, but I generally feel a little... off. I have wanted to be a mom my entire life. I'm so excited to be doing this with Hugh. So here we are. It needs to be said that getting pregnant was not easy for us. Brussels Sprouts Salad a la M. Wells recipe on Food52.com. Author Notes: At a farewell party for Christine Muhlke, who is leaving her job as the food editor at The New York Times Magazine to become executive editor at Bon Appetit, the menu was very Gilded Age. There was veal tongue salad and coquilles St. Jacques, Tom & Jerry's mixed by Christine's husband, Oliver, and a good boozy punch, all laid out on the diner counters at M.
Wells in Long Island City. Toward the end of the party, just before the chef brought out a bunch of freshly shot woodcock for guests to help pluck, they set out a bowl of salad. Roasted Brussels Sprouts with Pears and Pistachios recipe on Food52.com. Roasted Brussels Sprouts with Red Cabbage + Nuts - There is cooking inspiration all over our house right now. Our cookbook collection has grown a lot this past year, and already some more in the first weeks of this year. Cookbooks live by the side of our dining table, and others are stacked on a tall bookcase in our living room. They’re on the coffee table and on my nightstand. Brussels Sprouts with Juniper and Pancetta. Serves: Yields 4 servings Ingredients: 1 pound medium Brussels sprouts, trimmed and halved ¼ cup diced pancetta 2 tablespoons olive oil 2 medium garlic cloves, peeled and minced 2 tablespoons sherry vinegar ¼ teaspoon finely ground juniper berries 1 teaspoon minced thyme leaves 1 teaspoon lemon zest 1 small pinch red pepper flakes (optional) Kosher salt and freshly ground black pepper Procedures: This recipe will convince your hardest critics of the delicious and marvelous versatility of this misunderstood vegetable.
Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate.