Tag Archive for: Brussels Sprouts

Plated Roasted Brussels Sprouts


Brussels sprouts were not my friends when I was a kid. They always showed up unexpectedly, unannounced and taking up way too much space on the dinner plate with their hateful ultimatum – “No leaving the table until your plate is clean.” The worst part was the soggy, slightly slimy texture combined with the sulfurous, earthy, somewhat metallic taste from steaming.

Fast forward 30 odd years and after learning to cook, garden and eat healthy and tasty foods I’ve started to warm up to Brussels sprouts a bit more. I’m not having them twice a week or anything, but I’ve learned how to cook them a couple of ways that make them surprisingly tasty. This recipe is the first one that I tried where I really liked them, the other is Roasted Brussels Sprouts with Maple-Dijon Dressing which is completely unexpected but thoroughly delicious. That is a more sophisticated approach, this is rustic, simple and hugely satisfying. I’ve used this recipe to re-introduce others to an entirely different Brussels sprout than we all knew and hated as kids.

Take the time to properly roast the Brussels sprouts – in a cast-iron deep skillet is the absolute best way as the even heat caramelizes the sprouts, making them nutty, rich and very flavorful. Roasting opens up the flavors that are otherwise locked away and missed.

Here’s what you could grow in your garden for this recipe –

Classic Pan-Roasted Brussels Sprouts
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Slow pan-roasting brings out the rich, nutty flavors of fresh Brussels sprouts. Combined with sweet pepper, onion and sausage, this will make a very satisfying one-course meal or a hearty side dish. Serves 6 as a side dish or 4 as a one-course meal.
Servings: 6
Ingredients
  • 1 pound of Brussels sprouts halved
  • 1 pound fresh sausage - Italian Polish or Sicilian, sliced
  • 2 medium onions diced large
  • 2 large bell peppers - preferably red or yellow diced
  • 3 cloves garlic sliced thinly
  • Olive oil
  • Balsamic vinegar
  • Sea salt and freshly ground pepper
Instructions
  1. Heat cast iron skillet over low to medium heat, add halved Brussels sprouts, making sure they are all cut side down. Add enough olive oil to lightly coat the bottom of the pan. Check every few minutes by slightly lifting a sprout to check the progress of the caramelization, about 15 - 20 minutes. Add a drizzle of olive oil if sprouts start to stick to pan.
  2. Once the Brussels sprouts have started to caramelize, add the sausage and stir to cook - about 5 minutes.
  3. When the sausage is beginning to brown, add onions, bell pepper and garlic. Stir to cook evenly, about 5 minutes.
  4. Add a generous splash of balsamic vinegar and stir to coat vegetables. Add salt and ground pepper to taste.
  5. Serve hot.
Recipe Notes

A good caramelization will have some dark spots on the Brussels sprouts, but don't worry - it adds to the flavor!

A plant growing in the dirt on a sunny day.

Pan Roasting Brussels Sprouts

The hardest part of this dish is caramelizing the Brussels sprouts – which isn’t that difficult, just requiring a bit of patience. Allow time to let them slowly brown. Here’s what the caramelizing looks like… no they aren’t burned, but you don’t want to go much darker than this! The slow caramelizing adds an unexpected nuttiness and depth of flavor. 

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Caramelized Brussels Sprouts Closeup

A closer view of what they look like when almost done. They will be slightly firm but not crunchy, yet a long way from limp and slimy!

A plant growing in the dirt on a sunny day.

Plated Roasted Brussels Sprouts

On to the plate and ready for a feast!

Roasted Brussels Sprouts


The much-maligned Brussels sprouts can be made into dishes that will win over almost everyone. The key is to roast them, bringing out their sweetness by caramelizing and tenderizing them. Their rich, nutty flavor can then come out. This unusual recipe combines the roasting with a delicious twist – a Maple-Dijon dressing that really sets these humble brassicas apart!

Here’s what could come out of your garden for this recipe –  Brussels Sprouts!

Roasted Brussels Sprouts with Maple-Dijon Dressing
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
 
Pan-roasting Brussels sprouts sweetens and tenderizes them, and adding this unique and highly tasty maple-Dijon dressing really kicks this dish up a notch. This works extremely well with oven roasted chicken or turkey as a side dish.
Servings: 6
Author: Mary Jane Butters
Ingredients
For the Maple-Dijon dressing
  • 1/4 cup plain yogurt - strained Greek works very well
  • 3 Tablespoons maple syrup
  • 3 Tablespoons Dijon mustard
  • 1/8 Teaspoon salt
For the Brussels sprouts
  • 1 pound Brussels sprouts about 4 cups
  • 2 Granny Smith apples diced (about 1 1/2 cups)
  • 1/4 to 1/3 cup dried cranberries
  • 2 Tablespoons butter
  • 1/2 Teaspoon salt
Instructions
Make Maple-Dijon dressing
  1. Whisk together all ingredients in a small bowl and refrigerate for an hour to let flavors mingle.
Prepare Brussels sprouts
  1. Use a food processor with a 2mm or 1/16 inch slicing blade to slice all the Brussels sprouts, set aside.
  2. Heat a large heavy (cast iron is preferable) skillet over low to medium heat and roast Brussels sprouts in butter with the salt until they soften and just start to caramelize, about 15 minutes. Stir often to prevent sticking.
  3. Increase heat to medium, add apples and dried cranberries. saute until apples are tender, about 5 - 10 minutes.
  4. When apples are tender and Brussels sprouts have caramelized, remove from heat and stir maple-Dijon dressing in.
  5. Serve immediately.
Recipe Notes

You can use other cool season veggies to add a different note to this dish. We had some left-over sugar snap peas that we added for a sweet crunch!

Adapted from Mary Janes Farm Oct-Nov 2014 issue

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Slicing Brussels Sprouts

 After we whipped the Maple-Dijon dressing together and put it into the refrigerator, we started on the slicing. In just a few seconds we went from these…

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Sliced Brussels Sprouts

… to this – ready for the pan! Slicing the Brussels sprouts made them much easier and faster to roast. 

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Ready for the pan!

From there it was short work to dice the apples and chop the sugar snow peas. We added them because they were handy and weren’t tagged for another recipe.

A plant growing in the dirt on a sunny day.

Sauteing vegetables

Once the Brussels sprouts had roasted for a few minutes and started to caramelize, the apples and peas were added.

A plant growing in the dirt on a sunny day.

Adding Maple-Dijon Dressing

A few minutes later, the dressing was added and stirred in.

A plant growing in the dirt on a sunny day.

Roasted Brussels Sprouts

Ready to serve! The combination of flavors – rich and nutty from the sprouts to the sweet and light of the apples and peas, to the sweet/savory of the maple and mustard – all worked really well together.