Tag Archives: Brussels sprouts

Giving Thanks: Roasted Brussels Sprouts with Grapes and Walnuts

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Readers! I hope all of you had a great Thanksgiving. Mine was relaxing and there was plenty of time to be thankful for friends and family. On the other hand, I know the spammers had a super busy thanksgiving, as I got a ton of spam comments over the weekend, which is always fun. I have the friendliest spammers. It’s like, amazeballs. Whenever I need an ego boost, I just check out my spam comments. Here are some of the best ones from Thanksgiving weekend (these are their spelling errors and everything):

“Unpraalleeld accuracy, unequivocal clarity, and undeniable importance!”  I literally can’t imagine what post you might be referring to!
“Aricltes like these put the consumer in the driver seat-very important.”  I don’t think I have written any such posts, but I couldn’t agree more!
“I want to send you an award for most helpful inertnet writer.”  <blushing>
“We’ve arrveid at the end of the line and I have what I need!”  Thank god!
“You cuodln’t pay me to ignore these posts!”  Um, yay?
“God, I feel like I shulod be takin notes! Great work”  Luckily, you don’t need to – its all on the interwebs!
“You have the moonoply on useful information. aren’t monopolies illegal?” <blushing, I think> Wait, what is a moon-oply?

And my favorite:
“Articles like this really garese the shafts of knowledge.”  Thanks for the reminder that I’m not using this metaphor nearly enough!

Ok, wait, maybe this is my fave:
“I was seiorsluy at DefCon 5 until I saw this post.”  I have no idea what this means, but its sounds scary, so glad I could help!

Enough of that fun. Now I would like to share with you my contribution to this year’s Thanksgiving feast, which is a quick, fun recipe that would be great at any meal!

Roasted Brussels Sprouts with Grapes and Walnuts, adapted from Whole Living. Serves about 8-10 as a side dish.
-about 2 lbs of brussels sprouts
-about 2 lbs of red grapes
-about 4 T fresh thyme
-1/2 cup walnut pieces
-2 T olive oil
-1 t balsamic vinegar
salt & pepper

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Prep: Preheat oven to 450. Cut your Brussels sprouts and grapes in half lengthwise.
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Toss in a large bowl.
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Add olive oil, thyme, and salt & pepper. Stir to coat.
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Pour brussels sprouts mixture onto a baking sheet (I used two).
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Roast for about 25 minutes. I took them out after about 15 minutes and stirred slightly, and switched the position of the baking sheets.
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While Brussels sprouts are roasting, get a small skillet warm on the stovetop and add walnuts, stirring occasionally. Once walnuts are toasted (about 3-4 minutes) remove from heat.

Combine Brussels sprouts mixture with walnuts and balsamic vinegar and stir.
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Fall veggie & lentil overload

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I need to start this post by thanking everyone for the birthday wishes. That was certainly a crazy day, but I think it was the best birthday I have ever had. Waaaay better than the year I had my party at Funway and a giant squirrel on roller skates force fed me ice cream while I had brainfreeze. Also, I had a perm.

Anyway, I can’t believe I almost didn’t blog about it – I’m really glad I did because so many of you wrote me with acts of kindness that you had done that day. It’s like November 2nd became random act of kindness day, which was truly the best gift ever.

Back to the present. I went a liiiittle bit cookoo at the last farmer’s market. It was our last one! In an apparent effort to have farmer’s market dinners for the rest of the year, I went long on veggies. Like, super long. I do this kind of thing of all the time. Witness the last time I wanted everyone else to have fun; I “went long” on wine. But that is another story.

I had to find a recipe to use up all of my veggies before they went bad, so I found this recipe in Whole Living and adapted it to include a couple additional veggies that I lugged home from the market.

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Butt-load of veggies with lentils, serves a small army.

-1 bunch carrots
-1 small bunch celery
-1 acorn squash
-1 red onion
-about 4 cups brussels sprouts
-2 large golden beets
-5 T olive oil
-1/2 c french green lentils
-1 shallot
-1 head garlic (optional)
-4 t apple cider vinegar
-1 t mustard

Let’s do this:

Heat oven to 425. Start prepping your veggies: cut onion into wedges, half carrots lengthwise, slice squash and beets (see picture below), cut brussels sprouts in half, slice your celery, cut off the top of your garlic.

Arrange veggies on baking sheets and spray or drizzle 2 T of olive oil. If you are roasting garlic, pour about a teaspoon of oil over the exposed cloves. Roast for about 30 minutes, turning veggies once.

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While veggies are roasting, cut your shallot in half and place lentils and shallot in a saucepan and cover with water by 2 inches. Bring to a boil and simmer covered for about 20-25 minutes. Drain the lentils, and throw out the shallot. Remove the garlic cloves from their steamy little pods and add to the lentils.

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To make the dressing: Combine vinegar, mustard, and 3 T of olive oil in a small food processor or blender for about a minute until combined (if you don’t feel like getting your blender out, then just whisk together in a small bowl). Toss dressing with the lentils and top with your veggies.

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Shredded brussels sprout and kale salad, two ways

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Sometimes we get indecisive over here at Doughing Rogue. Actually, most of the time we are indecisive.  In this case, I actually split a salad in half and made it two ways: one sweet, one savory.

For both versions you need:
-1 bunch dinosaur kale (also called Tuscan kale)
-about 8 large brussels sprouts
-1/4 cup olive oil

Shred the kale by cutting into thin strips. You might want to take the middle vein out of the kale to make it easier to cut and chew. Also, it can be bitter.

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Now shred the brussels sprouts. The easiest way to do this is with a mandolin, like below, but you can also just cut them into thin strips.

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Put the kale and brussels sprouts in a large bowl. Add the olive oil and massage the kale/brussels sprout mixture for about 2 minutes. Sorry for using the word massage. I know this is extremely creepy, but I can’t think of any other word to convey this. Knead doesn’t quite work. Anyway, this is key to softening the kale, making it less chewy.

First the savory version:

Shredded brussels sprouts and kale salad with lemon vinaigrette (inspired by The Kitchn)

-juice from 2 lemons
-1/4 cup pine nuts
-1/2 cup Pecorino Romano cheese (Parmesan will also work)
salt & pepper

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Add all the ingredients above to the kale/brussels sprout mixture and stir.

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Now the sweet version!

Shredded brussels sprouts and kale salad with lemon vinaigrette (inspired by my sweet tooth)
-3 T champagne vinegar
-1/2 cup sliced almonds
-1/2 cup dried cranberries
-1 orange, cut in half

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Add the ingredients above (except the orange) to the kale/brussels sprout mixture. Squeeze half of the orange into the mixture. Cut the remaining half of the orange into small sections and add to the salad mixture.

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The Huz prefers the savory version, and yours truly prefers the sweet (surprise!).

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