Charred Brussels sprouts

November 22, 2015

The Week  Travis Lett, Nov 2015 Use large cast iron frying pan. serves 2-4.

  • 3 oz bacon cut into ¼ inch wide matchsticks
  • 2 TB olive oil
  • 1 lb Brussels sprouts cut in half lengthwise
  • salt & pepper
  • ¼ C pitted dates, sliced in half
  •  1C chicken broth
  • 1 TB plus 1 tsp red wine vinegar
  1. Heat pan over med -hi heat. Cook bacon & olive oil until fat rendered but still juicy 5 min, transfer to a bowl.
  2. Add Brussels sprouts, cut side down, high heat. Sear without moving pan 3-5 minutes. Blacken outside but green inside.
  3. Reduce heat, turn sprouts, season with salt & pepper
  4. Add dates and bacon, toss well.
  5. Slowly add broth, smash dates into stock with wooden spoon. Cook until reduced to a sauce.
  6. Add vinegar, continue cooking 2-3 min until sauce thickened to coat sprouts but not sticky.(If it gets too sticky, add water)
  7. Transfer to serving dish.

 

Sunset 2015 serves 4-6, pre heat oven to 425°

  • 7 TBS olive oil – divided
  • 1 arbol or small dried hot red chili
  • 1 large celery stick diced
  • 2 small carrots diced
  • 1 large onion, half finely chopped, half into 1 ” chunks
  • 4 ½ tsp Garam Masala -divided
  • 1 tsp diced fresh thyme leaves
  • 2 tsp Dijon mustard divided
  • 1 C black beluga or French green lentils
  • 3 C vegetable/chicken broth
  • 1 tsp salt
  • 1 TBS honey
  • 1 butternut squash (2 lbs) cut into 1″ chunks
  • ½ LB small whole brussels sprouts
  • ¼ C orange juice
  • Crème frâiche
  1. in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
  2. Add lentils, 3 Cups broth,  ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
  3. Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
  4. Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche

Baked Brussels sprouts

August 14, 2014

Cam’s recipe 2014. Bake at 450°

wash, cut stems and halve about 1 lb Brussels sprouts  (enough to cover baking sheet.)

  • Mix together:
  • ¾ C olive oil
  • ¹⁄³ C Balsamic vinegar
  • 4-5 garlic cloves
  • S&P

Line baking sheet with foil.

lay sprouts flat side down.

Pour mixed dressing over sprouts

Cover Brussels Sprouts on baking sheet with foil. Bake 15 min covered, remove cover.

ADD 4 oz chopped pancetta, bake 5 min more.

Sprinkle shaved parmesan cheese over Brussels sprouts in serving dish.