a little of each

A family's cookbook

Brussels Sprouts with Goat Cheese and Honey February 26, 2015

Filed under: Fruits and Vegetables,Sides — alittlemoreofeach @ 11:50 am
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Who would’ve guessed that Brussels sprouts would become such a thing? They’ve transformed from the very bottom of the list of Delicious Vegetables, just below lima beans, to Princess of Pinterest recipes (quinoa is Queen, obvs). And this thrills me because I love those mini cabbages, especially if they are roasted or broiled, as this recipe calls for.

These were served at our Thanksgiving in 2014, and, like everything offered there, were wonderful.

photo 2 (2)

Ingredients

1 lb Brussels sprouts
1-2 Tbl oil
2 oz goat cheese
2 Tbl honey
salt and pepper

Directions

Heat oven to 375. Slice the Brussels sprouts in half and place in a baking dish. Drizzle the oil over and then sprinkle liberally with salt and pepper. Bake for 30 minutes or until the sprouts are beginning to color and even get crispy in parts. Remove from the oven. Drizzle the honey and sprinkle the goat cheese over the hot sprouts. Serve warm.

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Pan Roasted Brussels Sprouts with Bacon February 25, 2015

Filed under: Fruits and Vegetables,Sides — alittlemoreofeach @ 1:40 pm
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Ingredients
4 strips thick-cut bacon
2 Tbl butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Directions
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

 

Roasted Brussels Sprouts December 11, 2012

Filed under: Sides — alittlemoreofeach @ 4:05 pm
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English: Roasted brussels sprouts

English: Roasted brussels sprouts (Photo credit: Wikipedia)

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (serves 8)

  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 red Bartlett pears, cored and cut into wedges
  • 6 shallots, quartered
  • 10 fresh thyme sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice

Instructions

Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.

Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm

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