Tangy Sautéed Brussels Sprout and Leeks

Moms are the best. Specifically, my mom is pretty (as Wes put it tonight) badass. And she is.

Since Wesley moved, I’ve been “helping” him decorate his new place. By “helping” I really mean completely taking over like a crazed tyrant.

So I had my eye on these white leather storage benches I found at Homegoods. I hesitated and decided to give myself some time to think about my purchase. There were two of them, so I was fairly confident they would be there when I returned.

Last night we went to go make a purchase and they were both GONE. It was at that moment I realized how perfect that bench was and now it had escaped my grasp.

So I did what any rational person would do. I spent hours scouring the Internet for the same bench and found NOTHING. Seriously? I’m a professional online shopper. If I couldn’t find it, it ain’t out there.

At lunch today I went to a second, way more fully stocked Homegoods store and found nada. I was PISSED.

I just knew I would never find anything I liked as much.

But tonight, my mom happened to be at a Homegoods that I would never been in and she found and purchased me the bench.

Like I said, the best.

So when she requests things in the kitchen like a meal of scallops and Brussels sprouts when all I want to make is a simple soup and salad, I say yes.

This dish filled my need for something simple and Mom’s desire for sprouts. And I got the perfect bench. Win. Win. Win.

You will need…

1 tablespoon olive oil

1 ½ lb Brussels sprouts, halved and stems removed

2 leeks, white and light green

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by adding the olive oil and leeks to a large pan and toss them until the leeks are lightly coated.

Season with salt and pepper and cook the leeks down until they are softened.

Add in the Brussels sprouts. Try and place them flat side down so they get a good brown.

When the sprouts have caramelized a bit, toss the leeks and sprouts well and season with salt and pepper.

Pour in the vinegar and toss well. Let the liquid burn off and serve hot.

Love and Beer Floats

Angela

Tangy Sautéed Brussels Sprout and Leeks

1 tablespoon olive oil

1 ½ lb Brussels sprouts, halved and stems removed

2 leeks, white and light green

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by adding the olive oil and leeks to a large pan and toss them until the leeks are lightly coated.

Season with salt and pepper and cook the leeks down until they are softened.

Add in the Brussels sprouts. Try and place them flat side down so they get a good brown.

When the sprouts have caramelized a bit, toss the leeks and sprouts well and season with salt and pepper.

Pour in the vinegar and toss well. Let the liquid burn off and serve hot. 

Roasted Brussels Sprouts Almondine

Due to too much travel and genuine exhaustion, I am pretty much skipping Halloween this year. If the fact that I am not dressing up for Halloween isn’t a clear indicator that I’m overworked, I’m not sure what is.

I love dressing up, but I’m dreading the fact that we are supposed to dress up at work tomorrow. The thought of wearing my Lulu Lemon gear and going as a yoga instructor has crossed my mind more than once.

Fingers crossed something brilliant comes to me in the morning. If not I’m going to not brush my hair, wear my pajamas and go as bed head.

But no matter how tired I am, I still want to eat well. So I’m queuing up a flavor packed dish.

You will need…

2 tablespoon butter

1 lb Brussels sprouts, halved and thinly sliced into lettuce like pieces

3 ounces proscuitto, diced

3 garlic cloves

1 small red onions

1 cup sliced crimini mushrooms

½ cup sliced almonds

1 teaspoon fresh oregano, finely chopped

½ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together the Brussels sprouts and olive oil. Season well with salt and pepper.

Spread out the sprouts on a large rimmed baking sheet and roast them until golden brown. About 20 to 30 minutes. Stir about halfway through.

While the sprouts are roasting, heat a large sauté pan over medium heat. Add the proscuitto to the pan and cook it until it starts to crisp up. Add in the mushrooms and onions and cook until they are soft. About 5 minutes.

Toss in the almonds, oregano and season with salt and pepper.

When the sprouts are golden brown, toss them in with the almond mixture, top with cheese and serve hot.

Love and Beer Floats

Angela  

Roasted Brussels Sprouts Almondine

2 tablespoon butter

1 lb Brussels sprouts, halved and thinly sliced into lettuce like pieces

3 ounces proscuitto, diced

3 garlic cloves

1 small red onions

1 cup sliced crimini mushrooms

½ cup sliced almonds

1 teaspoon fresh oregano, finely chopped

½ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together the Brussels sprouts and olive oil. Season well with salt and pepper.

Spread out the sprouts on a large rimmed baking sheet and roast them until golden brown. About 20 to 30 minutes. Stir about halfway through.

While the sprouts are roasting, heat a large sauté pan over medium heat. Add the proscuitto to the pan and cook it until it starts to crisp up. Add in the mushrooms and onions and cook until they are soft. About 5 minutes.

Toss in the almonds, oregano and season with salt and pepper.

When the sprouts are golden brown, toss them in with the almond mixture, top with cheese and serve hot. 

Simple Roasted Brussels Sprouts

I’m about to tell you about the best part of living at home, but you can’t judge me.

You can be jealous if you are so inclined, but you can’t judge me.

In our house, our schedules are crazy. I come from a long line of busy, overscheduled, go getters.

But every Thursday night, my mom and I pour some red wine, snuggle up in her big bed and watch our shows together.

It has become the part of my week I look forward to most. At twenty-six, I just want to snuggle in bed with my mom and watch TV.

It simple. But perfect.

Just like this dish. I love Brussels sprouts and have done all kind of crazy things to them, but sometimes simple is best.

Sometimes, simple is perfect.

You will need…

1 lbs Brussels sprouts

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

Start by preheating the oven to 425 degrees F.

Remove the ends of your sprouts and slice them in half and put them in a medium bowl.

Toss the sprouts with the oil, salt and pepper.

When the sprouts are coated, spread them out on a baking sheet and roast them in the oven for 20 to 30 minutes, depending on how large your sprouts on.

Stir the sprouts 2 to 3 times while roasting.

You will know your sprouts are done when they are browned and crispy on the outside and tender on the inside.

Remove from the oven when they are done, and serve hot.

Love and Beer Floats

Angela 

Simple Roasted Brussels Sprouts

1 lbs Brussels sprouts

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

Start by preheating the oven to 425 degrees F.

Remove the ends of your sprouts and slice them in half and put them in a medium bowl.

Toss the sprouts with the oil, salt and pepper.

When the sprouts are coated, spread them out on a baking sheet and roast them in the oven for 20 to 30 minutes, depending on how large your sprouts on.

Stir the sprouts 2 to 3 times while roasting.

You will know your sprouts are done when they are browned and crispy on the outside and tender on the inside.

Remove from the oven when they are done, and serve hot. 

Brown Sugar Brussels Sprouts

Food, like anything else goes in and out of fashion.

At any given time some ingredient is coming into vogue.

Right now, the major players are things like gourmet burgers, French macarons and quinoa.

And one of my persona favorites, Brussels sprouts.

I, like many others am a huge fan of the sprout and now I’m constantly looking for new things to do with them.

And if you are a sprout fan like I am, I am guessing you are too.

So here is another recipe to add to your growing lists and your hungry tummy.

You will need…

15 large Brussels sprouts, thinly sliced so they are more like lettuce

1 tablespoon olive oil

2 garlic cloves, minced

1 shallot, thinly sliced

2 tablespoons brown sugar

¼ cup pecans, roughly chopped

Juice of 1 lemon

Salt and pepper to taste

Start by heating the garlic and olive oil over medium heat in a large sauté pan.

Heat the garlic until it becomes fragrant, about 2 minutes and add the shallots to the pan.

Cook for an additional 3 minutes, until the shallots have started to softened.

Then, add in the Brussels sprouts and the pecans and sauté them for five minutes. Until they are bright green and tender.

Season with salt and pepper and add the brown sugar and mix will.

Cook for an additional 2 minutes then squeeze the lemon juice over the sprouts.

Serve hot.

Love and Beer Floats

Angela

Brown Sugar Brussels Sprouts

15 large Brussels sprouts, thinly sliced so they are more like lettuce

1 tablespoon olive oil

2 garlic cloves, minced

1 shallot, thinly sliced

2 tablespoons brown sugar

¼ cup pecans, roughly chopped

Juice of 1 lemon

Salt and pepper to taste

Start by heating the garlic and olive oil over medium heat in a large sauté pan.

Heat the garlic until it becomes fragrant, about 2 minutes and add the shallots to the pan.

Cook for an additional 3 minutes, until the shallots have started to softened.

Then, add in the Brussels sprouts and the pecans and sauté them for five minutes. Until they are bright green and tender.

Season with salt and pepper and add the brown sugar and mix will.

Cook for an additional 2 minutes then squeeze the lemon juice over the sprouts.

 Serve hot.

Crispy Roasted Brussels Sprouts

The sprouts are back!

Not that they were every absent from my life, just from the blog.

There was a little stretch there where they were the little darlings of the blog. But like many little darlings, they became over exposed and suffered from “exhaustion.”

They may not be making their comeback on SNL, but they are back.

They are stripped down, served simply and tastier than ever. 

I wish I could say the same thing about the other starlets.

You will need…

1 ½ lbs Brussels sprouts

3 cloves garlic, minced

2 tablespoons vegetable oil

Juice of ½ lemon (one full if they aren’t very juicy)

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

Then, quarter all of your Brussels sprouts. Make sure to cut off the tough ends.

In a large bowl, toss together the garlic, vegetable oil and salt and pepper. Make that all the sprouts are slightly oiled.

Lay out the sprouts and garlic in a single layer on a baking sheet.

Roast the sprouts for 15-20 minutes, making sure they are browned on at least one side.

Squeeze the half of a lemon over the sprouts, toss in a bowl and serve.

Love and Beer Floats

Angela

Crispy Roasted Brussels Sprouts

1 ½ lbs Brussels sprouts

3 cloves garlic, minced

2 tablespoons vegetable oil

Juice of ½ lemon (one full if they aren’t very juicy)

Salt and pepper to taste

Start by preheating

your oven to 400 degrees F.

Then, quarter all of your Brussels sprouts. Make sure to cut off the tough ends.

In a large bowl, toss together the garlic, vegetable oil and salt and pepper. Make that all the sprouts are slightly oiled.

Lay out the sprouts and garlic in a single layer on a baking sheet.

Roast the sprouts for 15-20 minutes, making sure they are browned on at least one side.

Squeeze the half of a lemon over the sprouts, toss in a bowl and serve.

Bacon Fat Brussels Sprouts

Consider me a baseball player because I just got called up to the majors.

That’s right folks, I am moving out of AAA and I’m talking the mound in my first major league game.

Last week I got the call that I have been dreaming of. Instead of one dish this year, I will be making the entire Thanksgiving feast.

Yes, you read that correctly. Little old me will be making the biggest meal of the year.

From start to finish.

Mom’s only requirements are that there is turkey, mashed potatoes and gravy present.

Other than those three, it’s all on me.

Basically I will spend the next two months auditioning dishes for the big days. (I am totally up for suggestions.)

I tried this bad boy out last week out of excitement and I think I hit the nail on the head. This is totally the veggie front runner for the biggest food day of my life. So far.

You will need…

½ lb of Brussels sprouts trimmed and halved

2 medium shallots, chopped

1 tablespoon bacon fat (what is left over after you cook 3 pieces of bacon)

Juice of ½ lemon

Salt and pepper to taste

Start by heating your bacon fat over medium heat in a medium skillet.

I had made bacon for something else so I just kept the heat on.

Add in the shallots and cook them until they have browned slightly, about 4 minutes.

When the shallots are browned, add the Brussels sprouts to the pan. Cook them just until they are bright green and slightly tender, about 8 minutes. (I prefer my Brussels sprouts to be slightly crunchy, but if you prefer them softer, you can extend the cooking time.)

Then take 19,915 pictures in an attempt to capture you boyfriend flipping the srpouts around.

Season the sprouts with salt and pepper and squeeze them with the lemon juice.

Remove from the heat and serve immediately.

Thanksgiving 2011 here I come!

Love and Beer Floats

Angela

Brussels Sprouts with Breadcrumbs, Walnuts and Asiago Cheese

The Brussels are back baby!

My lovely cube neighbor, who gifted me the largest zucchini known to man, also gifted me a recipe for some delicious looking sprouts.

I was a little hesitant to tackle them because it was mid July and Brussels sprouts are typically a winter veggie.

But, after multiple trips to markets with delicious looking sprouts in plain view, I could wait no longer.

MUST. MAKE. THE. SPROUTS.

Oh, and make them I did.

And even though I managed to start a small oil fire on the stove, they were delicious.

Unfortunately, I did not have enough time to snap a photo of this flame. It was a little more aggressive than the last couple.

Don’t worry; no one was harmed in the making of these sprouts.

You will need…

1 ½ teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

1/3 cup fresh breadcrumbs

¾ pound Brussels sprouts, trimmed quartered

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 ½ tablespoons finely chopped walnuts, toasted

½ ounce shaved Asiago cheese

Start by putting a couple of slices of your favorite bread in the food processor on pulse to make your bread crumbs.

Then, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until the garlic is golden, stirring constantly.

Add the breadcrumbs and cook for one minute or until they are lightly browned, stirring constantly.

Transfer the mixture to a small bowl.

Heat the remaining olive oil over medium heat. When the oil is hot, add the Brussels sprouts to the pan and cook for about 8 minutes. Just until the leaves are slightly wilted and the cores have a good brown to them.

Remove them from the heat and toss them with the breadcrumb mixture, salt and pepper.

Top with walnuts and cheese and serve hot.

I’m not sure if this has ever happened before, but I actually got too distracted to take a picture of the final dish. Whoops.

Just imagine the breadcrumb mixture and the Brussels sprouts with cheese and walnuts.

And without any of the burnt pieces.

Love and Beer Floats

Angela