Cranberry Roasted Winter Vegetables

Cranberry Roasted Winter Vegetables

 

My 250th Y'all Come Eat recipe!

 

This recipe comes from the December 2012 Southern Living and sounded wonderful.

We eat quite a few vegetables around here, and the boys eat roasted vegetables really well.

 

I thought the addition of the cranberries would be a nice touch.

 

The article recommends pairing it with their Pork Roast with Sweet Onion-Pumpkin Seed Relish, which sounds yummy.

 

You trim, peel, and slice carrots and turnips and place them on one baking sheet.

 

I am the world's worst and trying to cut vegetables all the same size. 

The recipe says 1 inch pieces of carrots and turnips. 

Mine are all over the place, but it worked just fine.

 

Toss them with half of the minced fresh rosemary and olive oil in the recipe. 

Season with salt & pepper.

 

Cook at 400* for 30 minutes.

 

blurry photo - yuck

 

You do the same for your halved Brussels sprouts in another baking sheet.  Since the Brussels sprouts roast more quickly, you cook them in separate dishes.

 

Cook the Brussels sprouts for 20 minutes at the same temperature.

 

When the carrots and turnips have been roasting for 30 minutes, take the pan out of the oven, give them a little stir, and add fresh (or thawed frozen) cranberries to the baking sheet.

 

And roast the vegetables for another 5-10 minutes.  The cranberries will pop open.

 

Toss all of your vegetables together on a large platter and drizzle with molasses.

I didn't have molasses so used brown rice syrup.  I think you could also use maple syrup.

 

We liked the vegetables and the cranberries were a nice touch, but tart!

 

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Enjoy!

 

Brussels Sprouts with Maple Syrup

Brussels Sprouts with Maple Syrup

Mary and I attended a local class last month with Chef Gregory, a popular local chef and former Executive Chef.  His theme was "Fall Favorites".  We watched him prepare a number of dishes then all ate together.  My kind of class!

sneaky iPhone photo

I tucked his recipes away and have been too focused on other things to bother cooking lately, but earlier this week I made a great meal, including my favorite dish from the night - Brussels Sprouts with Maple Syrup.

 

You could easily lighten up this dish by cutting back on the butter and olive oil, but I followed the directions.  The dish turned out great.  Everyone ate two helpings.  Of Brussels sprouts.  Unbelievable.

 

 

Fresh Brussels sprouts are soooo much better than the frozen boiled kind.

 

 

You start by trimming the fresh Brussels sprouts and halving them lengthwise, cooking them in olive oil over medium high heat until they're nice and golden on the bottoms.

 

You then season them with salt & pepper and toss them to cook until tender.

Then you remove them from the pan and add butter and chopped fresh herbs to the pan along with maple syrup, cooking the herbs.

 

Then return the Brussels sprouts and coat well.

 

Transfer to a dish and drizzle with the remaining olive oil and serve hot.

 

A couple of notes:

Really, you don't need that much olive oil and butter.  This could easily be lightened up.

But it was good!

 

I used fresh chives and parsley but used 1/2 Tbsp of dried sage.  Worked just fine.

 

 

Double click to print as a 5x7 recipe card.

 

Enjoy!

Brussels Sprout Leaves with Bacon

Brussels Sprout Leaves with Bacon

I found this recipe in the November 2011 Redbook magazine "All-Star Thanksgiving" section and decided to try it out. 

Fresh Brussels sprouts are a vegetable my entire family will eat (if not too often) and this different approach for coring the sprouts and separating the leaves looked interesting!

(I thought they were "brussel sprouts" - turns out they're "Brussels sprouts")

David really liked it.

The boys thought they were good - the bacon helped!

I use turkey bacon so it was a very healthy dish and everyone had two helpings.

Here is a batch I made awhile back where I had not cored the Brussels sprouts, just trimmed them.

For this dish you'll want to cut out the little core before blanching them in boiling water.

You then cool the sprouts by running cold water over them and letting them sit while you cook your bacon, leaving the drippings in the pan.

You separate the leaves and place them, along with the chopped bacon, back in the frying pan and heat through for two minutes.  Season and serve.



Double click to print as a 5x7 recipe card.

Smakelijk!

(Flemish for Bon Apetit!)