Tag Archives: Brussels sprouts

Everyday Dorie: Maple-Syrup-and-Mustard Brussels Sprouts

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“You can’t go wrong with Brussels sprouts and bacon!”, was my husband’s reply when I asked him what he thought of this week’s Everyday Dorie recipe, Maple-Syrup-and-Mustard Brussels Sprouts. Indeed, this was a delicious recipe. It might even be my new favorite way to prepare Brussels sprouts.

The technique used to prepare the Brussels sprouts was genius: steam the sprouts, garlic, and shallot until the sprouts are almost cooked, then sear them in a hot pan until charred a bit and fully cooked through. This allows for some advance preparation and perfectly-cooked Brussels sprouts.

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What makes this recipe shine is the salty-sweet glaze, which is simply a mix of maple syrup and mustard (I did a mix of Dijon and grainy). Combined with the sprouts and bacon, it creates a wonderful sweet, salty, savory balance of flavors.

Can you tell I liked this recipe?

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I would change one thing though. I served this as a side dish with roast chicken and delicata squash, and I thought there was a little too much bacon (I can’t believe I’m saying that!).  Don’t get me wrong, I enjoyed every bite of that bacon, but if I serve this again as a side dish, I might reduce the bacon slightly (maybe 4 slices instead of 6).

If you would like to try this recipe, run to the bookstore and pick up a copy of Dorie Greenspan’s new (and so far wonderful!) book Everyday Dorie: The Way I Cook.

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Brown-Sugar Squash and Brussels Sprouts en Papillote

Squash & Brussels Sprouts en Papillote

After two weeks of making French Fridays with Dorie recipes for myself, it was nice to be able to make something for the whole family.  Since butternut squash and Brussels sprouts are two of my husband’s very favorite vegetables, I knew this would be a hit (also, I had made this before so it was a proven success).

This is such a simple dish to throw together!  Cubed squash, halved Brussels sprouts, and cubed apple are tossed with a bit of olive oil and salt & pepper, then divided between foil or parchment paper packets.  Top each with a little brown sugar and a sage leaf, then bake and serve!

In the Packet

I made this two years ago and wrote a tutorial about the process.  Check it out if you are interested.

As expected this was a hit with the whole family.  I should make this more often since it is so easy and delicious!

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Pasta with Brussels Sprouts and Pine Nuts

Brussels sprouts are one of those vegetables that people love to hate. I used to hate them. Then I married a Brussels sprouts lover.

Unfortunately, my husband first introduced me to frozen Brussels sprouts that were simply steamed and served with butter and salt. Those soggy, bitter sprouts didn’t do anything for me (I still don’t like them that way). Then I began to experiment with different recipes, and I slowly began to appreciate them. One of the first recipes that helped me begin warming up to Brussels sprouts is a sauteed sprout recipe that my Mom makes.

But the dish that turned me from a Brussels sprouts “tolerater” to a Brussels sprouts lover is Pasta with Brussels Sprouts and Pine Nuts. The sprouts are sliced thin and sauteed in butter and olive oil, and the pine nuts really bring out the nutty flavor. This has become one of our favorite dishes.

I have since branched out and truly enjoy other sprout recipes. I can now say that I love Brussels sprouts, with one caveat: they must be cooked properly.

This recipe is adapted from the November 2007 issue of Gourmet.

Pasta with Brussels Sprouts and Pine Nuts

(click here to print)

  • 3/4 pound Brussels sprouts
  • 1/2 pound spaghetti or other long pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons pine nuts
  • Salt and pepper
  • Grated Parmesan cheese for serving

Trim the Brussels sprouts.  Slice them in a food processor fitted with a slicing disk.  They can also be thinly sliced with a knife.

Cook pasta in salted water until al dente.

Meanwhile, heat the butter and olive oil in a large heavy skillet over medium heat.  When the butter is melted, cook the pine nuts, stirring them until golden, about 1 to 2 minutes.  Add the Brussels sprouts, 1/2 teaspoon salt, and freshly ground pepper.  Saute until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water.  Drain the pasta and then add it to the skillet, tossing to mix it all together.  Add some of the reserved water to moisten if necessary.  Adjust seasonings and serve with grated Parmesan.

Serves 3 – 4

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