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brussels sprouts

Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

by 47 Comments

 

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Happy New Year, friends!  How were your holidays?  Did you have an exciting New Year’s Eve and a wonderful New Year’s Day?  Did you have souerkraut, black eyed peas, and greens?  We did.  I do not love any of these things, but I’m not willing to take any chances, so I ate them all.  We need all the luck we can get around here!

 

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Surprisingly, we had just four experiences with stomach bugs, a bit of doggie drama with bathing and furniture eviction, and only one middle of the night holy crap I’m in trouble with the law and need a criminal defense attorney phone call.

I know.  Good times.

 

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And trust me.  I know that it’s totally cliche to start out my first post of 2016 with a salad.  I also know that cliche should have one of those sexy punctuation things over the top, but I’m not technologically savvy enough to figure out how to put one there.  Don’t judge me.

 

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Any-hoo, after all the indulgences I’ve been guilty of giving and receiving, it’s time to add some hearty, healthy detox food to my life.  I actually love the combo of kale and quinoa in a salad.  Throw in some roasted beets, carrots, and BS with a citrus-y dressing, and it’s totally my jam!

 

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We need to be in fighting condition here in the Carolianas anyway ’cause we are 15-1, yo!  Our Cats are headed to the playoffs starting out in our own house!  Woot!

I think we’re all singing Sweet Caroline down here at this point! #keeppounding

 

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It was a bummer to lose to Atlanta last week and kill our undefeated status, but I’m hopeful to see Cam, Greg, Luke, and the rest of my Cats in the playoffs and we’d love to move onto SUPERBOWL 50.  (I don’t understand the Roman numbers and didn’t want to get it wrong).

 

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And now my vacation is over and I’m back at work.  #partysover

 

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Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

Ingredients

  • 3 beets
  • 2 dozen baby Brussels sprouts
  • 5-6 carrots peeled and cut into 1 inch pieces
  • 2-3 tablespoons olive oil plus 1 tablespoon for massaging kale
  • 1/2 teaspoon thyme
  • salt and pepper
  • 6 ounces kale chopped into bite size pieces
  • 1 cup quinoa
  • 1/4 cup roasted and chopped chestnuts

Clementine Dressing

  • 2 clementines juiced and zested
  • 2 garlic cloves minced or pressed (via garlic press)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • pinch each of:
  • tarragon
  • basil
  • fennel pollen
  • salt white pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425
  2. Make individual foil packets for beets, drizzle beets with 1-2 tablespoons olive oil, seal the foil tightly, and transfer to a baking sheet
  3. Roast in oven for 60 - 75 minutes, depending on size
  4. Toss carrots and Brussels sprouts with 1-2 tablespoons olive oil, thyme, and a pinch of salt and pepper in a baking dish, roast for the last 30-35 minutes of the roasting beets
  5. Times will vary according to the size of the vegetables, roast until fork tender or texture of preference
  6. While vegetables are roasting, prepare quinoa according to package directions, spread out on a baking sheet or parchment paper to cool
  7. Toss kale in a large salad bowl with about 1 tablespoon olive oil and salt, and massage into leaves for 5 minutes or so
  8. Combine clementine dressing ingredients in a mason jar and shake vigorously
  9. Add the quinoa to the kale and toss to combine
  10. When vegetables are done set carrots and Brussels sprouts aside to cool slightly
  11. Unwrap beets, peel with a paring knife and cut into 1 inch pieces
  12. Top kale and quinoa with all the roasted vegetables and either toss with dressing or serve with dressing on the side

Charred Brussels Sprouts Crostini

by 40 Comments

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Hi, friends!  How was your weekend?

 

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Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.

 

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We had an emergency situation again with Chris’ dad who requires 24/7 care.

 

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So, we’re just going to ease into this Monday with a simple Charred Brussels Sprouts Crostini appetizer that’s totally easy and says everything festive holiday party to me!  At least everything that doesn’t involve cookies,  sugar, and butter.

 

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I happened to be watching the Food Network (shocking, I know) a couple of weeks ago and Giada was doing some kind of holiday business.  She made these Brussels crostini with cranberries and ricotta and I was totally sucked in.

 

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I really loved the idea of slicing the sprouts really thin and charring them under the broiler.  I can do that now that I have my new (Jan 2015) oven that has a broiler in the oven instead of the janky one I used to have that had a drawer and fire situation.  That thing was so not cool.

 

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Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!

 

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Have a fantastic week, y’all!

 

Charred Brussels Sprouts Crostini
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Charred Brussels Sprouts Crostini

Ingredients

  • 1/4 cup sugar
  • 1/4 cup Champagne vinegar
  • 1/3 cup dried cranberries
  • 1 pound Brussels sprouts shaved or sliced into very thin slices
  • 1/4 cup olive oil plus 1-2 tablespoons for crostini
  • 1 teaspoon salt
  • pinch red pepper flakes - or more if you like things spicy
  • 1 1/4 cups ricotta
  • 24 1/2 inch thick slices baguette

Instructions

  1. Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
  2. Remove from heat, add cranberries, and set aside
  3. Combine Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoons of the salt, and red pepper flakes, toss to coat and transfer to a parchment paper lined baking sheet
  4. Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
  5. Remove from oven, toss in bowl with the cranberry mixture, set aside
  6. Heat oven to 400
  7. Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
  8. Toast in oven for 5-6 minutes, until golden brown and toasty
  9. Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
  10. Spread each bread slice with ricotta, top with Brussels and cranberry mixture

Adapted very slightly from Giada DeLaurentiis

Note:  Giada topped hers with pine nuts.  I left them off because I don’t like them, so either add them, leave them off, or I think some toasted almonds would be great too.

Bacon and Gorgonzola Brussels Sprouts

by 32 Comments

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I know that we’ve been talking about some unsexy veggies, but dudes, we are into the second week of November and we need to be riding the side dish train.  Thanksgiving’s a coming!  I don’t know about y’all, but Thanksgiving for me is not so much about the turkey – although it’s good on the smoker!  I’m all about the sides.  OMG! #Stuffing!

 

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I have to confess.  I could make the whole meal out of stuffing and Brussels sprouts.  Oh.  And I can’t forget my one true love – potatoes.  Mashed.  With butter, roasted garlic, and gravy.  I would’t turn down some goat cheese either.  I digress.  And confess.  I have not been a lover of the Brussels for very long. I’ve said it before, but it’s worth repeating.  Don’t be a Brussels hater.  If they’re done right you’ll love them.

 

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Now that I love the sprout, we have this little veggie a lot.  We don’t hide it in the closet until the holidays.  It’s always a hit at dinner parties, so we usually bust out the bacon, gorgonzola, and Brussels for both regular dinners and special occasions.  It’s that good and that flexible.  It fits in anywhere with those events that are appropriate for either old blue jeans or the LBD.

 

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I first fell in love with the Brussels at a restaurant in Hickory, NC about a year ago.  We went to Hickory for a beer judging event and had dinner at The Station.  These Bacon Gorgonzola Brussels were on the sides menu.  I did my best to recreate them.  We love them.  So when I was thinking about what I want on my TG table and what sides I can share with you, these BS were at the top of the list.

 

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I shared them about a year ago right after I discovered that I actually like the Brussels when made right, but the pics were lost when I relaunched my website.  So we are doing this thing again.  I also saw the error of my ways and changed the recipe to one skillet and cooking them up in some of the bacon grease.

Give BS a chance with bacon and gorgonzola or try some others:

Brussels Sprouts with Roasted Chestnuts and Cider Vinaigrette by Beer Girl Cooks

Caramelized Brussels Sprouts with Browned Butter Drizzle by Ciao Chow Bambina

Brussels Sprouts and Pearl Onion Gratin by No Spoon Necessary

Roasted Brussels Sprout, Apple, and Quinoa Salad by Veganosity

Brussels Sprouts with Cranberries, Pecans, and Balsamic Drizzle by The Local Vegan

Creamy Roasted Brussels Sprout and Quinoa Gratin by Cookie and Kate

Miso Glazed Brussels Sprouts and Cranberries by Life Made Sweeter

Here’s a roundup by Cooking LSL

Shaved Broccoli Brussels Sprouts and Kale Salad with Truffle Parmesan Dressing by Blogging Over Thyme

Roasted Brussels Sprouts  with Horseradish Honey-Mustard Glaze by The Beach House Kitchen

 

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Bacon and Gorgonzola Brussels Sprouts

Ingredients

  • 3 pieces of thick cut applewood smoked bacon cut into 1/4 inch pieces
  • 16 ounces Brussels sprouts cleaned, trimmed, tough outer leaves removed, and cut in half lengthwise
  • 1 - 2 tablespoons gorgonzola crumbles

Instructions

  1. Heat a cast iron skillet over medium heat, add bacon, and cook until crispy, 3-5 minutes
  2. Remove bacon to a paper towel lined plate to drain
  3. Discard all the bacon grease except 2 tablespoons - leave in pan
  4. Heat the bacon grease up to medium high and add Brussels sprouts, cook for 5 minutes, stirring often
  5. Reduce heat to low, cover and cook until softened, but still with texture, not soggy, stirring every few minutes
  6. Add gorgonzola and bacon pieces, cover and cook another couple of minutes until cheese is melted
  7. Stir and serve