Roasted Brussels Sprouts

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”>>>P. J. O’Rourke

As you might know from prior Brussels Sprout post’s…I love them. Here is a very basic recipe for a side dish that turns out so delicious. The sprouts come out perfectly soft on the inside and slightly crispy on the outside.

After they’re done roasting, I usually sprinkle a bit more salt and some parmesan cheese on top.

Ingredients

1 lb brussels sprouts
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Pre-heat oven to 425 degrees f. Cut off the base of the brussels sprouts and remove any loose or off colored leaves. Slice in half and place in a bowl. Add the olive oil, salt and pepper and toss thouroghly but gently to coat. Place on a foil lined baking sheet in an even layer and roast for 20-30 minutes. (Shake the pan about every 10 minutes to toss the sprouts). They should appear brown and crisp on the outside, while soft on the inside. Remove and serve immediately.

 

Brussels Sprouts with Bacon

I was never a Brussel Sprout fan until I had them like this.  The original recipe I received a few years ago called for Pancetta, but I found it overly salty.  I tried it once with thick cut bacon, and I haven’t looked back.  If you think you don’t like Brussel Sprouts…think again.   Enjoy!!

Serves 4-6

Ingredients

8 oz thick cut bacon, cut in 1/4 inch pieces

2 tbsp butter

1 shallot, diced

2 lbs frozen brussel sprouts, thawed and cut in half

1 cup chicken broth

1/4 tsp each, salt and pepper

Directions

Fry bacon till crisp over med-high heat.  Remove to a paper towel.  Reduce the heat to medium and add the butter to the reserved bacon grease.  Add the shallot and cook until tender.  Add the brussel sprouts and cook until softened and slightly carmelized.    Stir every few minutes.  Once softened, add the chicken broth.  Cover and let simmer for about 15 minutes.  The brussel sprouts should be fork tender, but not mushy.  Remove with a slotted spoon and serve with the bacon on top.

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Garlic Mashed Potatoes

This is the basic recipe for Garlic Mashed Potatoes.  Pair with Pot Roast, Fried Chicken…and about a million other meals.

Serves 8

Ingredients

5-6 cloves roasted garlic, directions below

Olive oil

2 lbs potatoes

1 tablespoon salt

1 cup heavy cream

1 stick butter

1/2 tsp salt

1/4 tsp pepper

1 cup cheddar cheese, shredded (optional)

Pre-heat the oven to 400 degrees F.  Place 5-6 cloves of garlic in the middle of a square of tin foil and drizzle liberally with olive oil.  Close the foil to make a pouch.  Roast in the oven for approx 15-20 minutes.  Allow the garlic to cool then cut off the tips and squeeze out onto a plate and mash.

Peel and quarter the potatoes and put them in a large pot with 1 tablespoon of salt.  Cover with cold water and bring to a boil.  Boil uncovered until the potatoes are fork tender.  They should slide off the fork when pierced.  This takes approx.  15-20 minutes.

In a small saucepan, melt the butter then add the cream, roasted garlic, salt and pepper and whisk together until combined.  Bring to a low simmer and remove from heat.  Cover to keep warm.

When the potatoes are done (don’t turn off the heat), drain them and return them to the pot.  Put back on the heat for about 1 minute to make sure the potatoes are completely dry.  Now, you can either leave them in the pot, add the cream mixture and mash to your desired consistency, or put the potatoes in a food processor with the cream, and blend.  After all ingredients are incorporated, add the cheddar if desired, and mix just long enough to blend.

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