Tag Archives: roast

Blissful Brussel Sprouts

14 Apr

 

Growing up I was not a fan of brussel sprouts. They only graced the dinner table in my midwestern childhood home on Thanksgiving. And they were of the boil in bag variety. In other words, boring, limp and swimming in “butter” sauce. It became, for me, a dish to pass along quickly-without taking any.

Times have changed. Brussel sprouts have become a fav of not only mine but my kids as well. I still won’t eat the boil in bag sprouts, but now I like them raw and shaved in salads. The most delectable way to enjoy them, however, is roasted. With bacon. YUM.

Savory roasted brussel sprouts are so easy to make there is no reason not to start making them. Let’s get started with a look at what is needed for this recipe.

The ingredients needed are fresh sprouts, olive oil, lightly cooked and crumbled bacon, balsamic glaze, and salt and pepper. That is all you need for this heavenly side dish. Don’t eat bacon? Leave it out. No big deal. You can customize this recipe to suit you.

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These simple ingredients are all you need for this delectable recipe!

The brussel sprouts were whole, and I wanted them more in bits size pieces. Halving them would work here,  but first things first. They needed to be washed.

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Wash those sprouts!

 

After they are washed, pick out the bad ones. Hey, nature being what it is, you will have some unusable sprouts.

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Toss any brussel sprouts like this one that are blemished or soft.

Preheat the oven to 425 degrees. This is a high temperature but these will roast to perfection. Next spend a couple of minutes cutting these in half.

Cut these in half. After cutting them, lay them on paper towels to dry them off.

Lay them on paper towels to dry. This is an important step. If you don’t dry these before going in the oven, they will steam instead of roast. That is not what we are going for here. So lay them on paper towels and dry them on the top as well. Place them on a large baking sheet, a flat pan. Drizzle the olive oil over them. Dust with salt and pepper and scatter the bacon over top. Time to pop this into the oven. We will need to check on them, so set the timer for 10 minutes.

When the timer goes off, take the sprouts out of the oven and give them a good stir. They should be starting to brown and crisp up. Resist the urge to nab one off the baking sheet and sneak a quick yummy taste. Put them back in the oven for another 5-10 minutes. It is that easy. When they are golden brown they are done. Pull them out of the oven, put them in a pretty bowl, and drizzle with balsamic glaze and enjoy!

These delectable little nuggets of yum are irresistible.

You can use these for a side dish along just about anything. Another option is to let them cool, drizzle a light vinaigrette over them, and serve them as a cold salad. So many ways to go with this simple side! Let me know what you do with them! I can’t wait to hear from you!

Recipe:

  • 12 ounces fresh brussel sprouts, cleaned and halved
  • 1/2 cup Olive Oil
  • 4 slices bacon, lightly cooked and crumbled
  • 1-2 Tablespoons balsamic vinegar
  • salt and pepper to taste

Mix ingredients together, place on baking sheet and cook for 15 minutes at 425 degrees. Serve immediately, or cool and use in a veggie salad.

Recipe note-

I microwave a couple of pieces of bacon to crumble in this recipe. Easy with very little clean up.

 

 

 

 

You can’t beat a beet!

12 Jun

Beautiful roasted beets!

I have always enjoyed beets.  But for some reason, I have totally gotten into them lately.  Maybe its just that they are in season, inexpensive, and just so darn delicious!  They are amazing grilled.  Roasted in the oven makes them sweeter!  They can even simply be boiled, cooled, peeled, sliced, and chilled.  They can then be enjoyed in a salad.

First, let’s chat about the nutritional value of a beet.  Beets are a root vegetable like a carrot.  They are in season right now.  They contain significant amounts of folate and vitamin C.  Beets are also rich in niacin, vitamin B6, iron, potassium and magnesium.  In other words, beets are loaded with vitamins and minerals.  And bonus!  The red color is a fabulous antioxidant!  (Gentle reminder…antioxidants are great for cell rejuvenation, which can help our organs function better and keep wrinkles at bay!).

Now, onto getting the beets from the garden or market to the table.  If you grab beets in the grocery store, look for firm round beets with nice green stems and leaves.  When you get ready to cook them, wash them up and cut off the greens.  Do not throw those greens away though!  Chop them up and toss them into a salad.  If a salad is not on the menu that day, wrap the greens in a damp paper towel and put them in the fridge.  They will make the most flavorful addition to your next salad!  Promise!

OK.  Back to cooking the beets.  The beets can be peeled, cut into quarters, and spread out onto a baking sheet.  Drizzle a bit of olive oil on then, sprinkle with salt and pepper.  Toss into a 400 degree oven until tender, about  35-45 minute, depending on the size of the beet.  Check doneness with a fork.

Beets are also fantastic on the grill.  Simply grill them on a little pan or some foil.  Again, just wash, peel, and quarter them, add a little olive oil, salt and pepper, and toss them on.  Close the grill lid and let the grill do its job.  I have also tossed beets onto the grill in a pouch made from tin foil.  I literally made a loose pouch around the beets out of tin foil and placed on the grill.

Beets with crumbled goat cheese and walnuts.

I have served beets right off the grill.  I have also added a little crumbled goat cheese and walnuts over the top of warm beets.  I have taken leftover beets and added them to a cold lettuce salad.  Some mandarin oranges are also a great addition to a salad of greens and beets.  Sweet surprise…I have gotten fresh ravioli stuffed with beets at the farmers market.  3 minutes in boiling water, a little parmesan cheese or a simple white sauce over the top, and call it a big huge yum!

Any way you cook them, beets are packed with flavor, nutrition, and antioxidants.  As you can see below, I have grilled them with summer squash.  The colors together are fantastic and make a beautiful presentation.  Get creative or go easy and simple.  Any way you decide to prepare beets, it will be a winning dish.

Simple Grilled Beets! Yum!