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Roasted Brussels Sprouts and Potatoes

November 18, 2012 - Written by Diana

This is low fat brussels sprouts because it does not have any bacon or any type of fat.  I’ve found that brussels sprouts are the best when prepared simply without much other than a little olive oil for roasting.  If you are looking for a great side that doesn’t require a lot of prep or messing around, this is it and truthfully, my son could do this one, no problem.  It takes ten minutes at most to throw together, stick it in the oven and it is ready in about 20 minutes. My kids used to tell me that they didn’t want brussels sprouts because I bought the frozen boxes and heated it up.  No, more. I buy fresh and give it a little roast with some olive oil.

Thanksgiving is coming and it’s good to have some dishes with sauces and then have some simpler dishes for those who don’t like it complicated. While you are making the dishes with many steps, the kids or your spouse could make this, easily.

Roasted Brussels Sprouts and Potatoes

Roasted Brussel Sprouts and Potatoes
 
Prep time
Cook time
Total time
 
Easy but delicious brussels sprout and potato side dish.
Author:
Recipe type: Side
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 1 cup brussel sprouts
  • 4 medium small potatoes
  • ⅛ cup pine nuts
  • olive oil
  • salt
  • pepper
Instructions
  1. Slice off the stem end of the brussels sprout, then slice in half lengthwise.
  2. Clean potato of any bad spots and dirt and cut into pieces about the same size as the brussels sprouts.
  3. Place the potatoes and the brussel sprouts in a baking dish, sprinkle with olive oil, salt and pepper and toss.
  4. Bake at 325 for about 20 min,flipping halfway.
Notes
Salt can be left out for low sodium.

 

 

Brussels Sprouts with Pancetta and Pine Nuts

December 18, 2011 - Written by Diana

The last couple of weeks I’ve been eating brussels sprouts every other night.  Rhoads Farm still had brussels sprouts at North Market this week, and we bought another quart.  The vendor told me that they get their seeds from Europe, that give them a less bitter brussels sprout.  I can tell you that ours are delicious and not bitter at all. My kids aren’t fans because I traumatized them with frozen and then boiled brussels sprouts.  I think there’s no competition – now is the time to get brussels sprouts and cook them up the best way from fresh.

For a brighter brussels sprout, give it a quick blanch, really quick so they don’t get soggy.  You can skip that step, but it does brighten up the plate. I like the pancetta, sliced thinly and less grease than the thick cut bacon. I also add pine nuts because I think they go well, and some garlic.  The white wine vinegar lightens it up a little and will get all the carmelized bits from the bottom of the pan. This is pretty darn tasty.  My husband and I eat brussel sprouts as a dinner snack on those nights we are looking for something quick and not so heavy.  Now’s the time to go out and get those fresh brussel sprouts right off the stalk from your local farmer.  (Excuse the photo – it’s from my IPhone).

Ingredients:

In a simmering pot of water, blanch the brussel sprouts very quickly. It should just turn a little brighter and take it out and drain in a colander.

Meanwhile fry the pancetta in a dutch oven on the stovetop.  When the pancetta is crisp, remove to a paper towel, add in olive oil (if you use bacon and have enough fat, you may not need more oil) to heat.  Toss in chopped garlic, and pine nuts.  Stir until lightly browned and add in drained brussels sprouts.  Splash the white wine vinegar over the pan and with a wooden spatula, scrape at the bits carmelized on the bottom and toss the ingredients.  Place in the oven at 400 for about ten to fifteen minutes until browned.