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Tag: brussel sprouts
Maple Balsamic Roasted Brussel Sprouts
Nutty caramelized brussel sprouts drizzled with a sweet maple balsamic glaze and topped with crispy, salty prosciutto
Sounds like a perfect side to me!
The best part about this recipe is that it actually looks like you went through a whole lot of effort to make an elegant side, when in reality, it’s pretty simple to put together
Preheat your oven to 400 degrees
I’m starting with a pound of sprouts that I’ve trimmed of the outer leaves and halved
Line a sheet pan with parchment and spray with cooking spray. Lay the sprouts out in a layer
Drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper
Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife
While the sprouts are roasting, let’s prep the prosciutto
The salty flavor and crispy texture of this ham really compliments the nutty roasted Brussel sprouts and the sweetness of the maple drizzle. Such few ingredients but they work so well together
I have about a quarter of a pound of thinly sliced prosciutto that I’ve cut into strips
Add to a pan over medium heat about 4 to 5 minutes until crispy. I made them in 2 batches so they didn’t overcrowd
Set the proscuitto aside and let’s make the glaze. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat. This will cook quickly so don’t walk away
Stir constantly for 3 to 4 minutes until the mixture becomes syrupy. Add a pinch of kosher salt and now we’re ready for assembly!
Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic
Enjoy!
Simply Sunday's ~ Maple Balsamic Roasted Brussel Sprouts
Ingredients
1 pound of brussel sprouts
Olive oil
Kosher salt
Black pepper
1/4 lb of thinly sliced prosciutto
3 tablespoons of balsamic vinegar
2 tablespoons of maple syrup
Directions
Preheat oven to 400 degrees F
Trim of the outer leaves of the sprouts and cut in half
Line a sheet pan with parchment and spray with cooking spray. Lay the sprouts out in a layer; drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper
Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife
Cut the prosciutto into strips; add to a pan over medium heat about 4 to 5 minutes until crispy. Cook in 2 batches so they don’t overcrowd
Set the prosciutto aside. Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat; stir constantly for 3 to 4 minutes until the mixture becomes syrupy. Add a pinch of kosher salt
Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic
Tools used to make this recipe
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved
Roasted Brussel Sprouts
Roasting Brussel Sprouts gives them a nutty flavor and removes any bitterness you may have associated with them. The outer leaves get a little crisp and the inside stays soft
I like to add in a squeeze of lemon juice for some freshness and a sprinkle of grated Parmesan at the end for a bit of salt and even more nuttiness
I’ve trimmed and halved 1 1/2 pounds of fresh brussel sprouts
Add them to a large bowl
Drizzle with olive oil, toss well and spread out onto a sheet pan
Sprinkle generously with kosher salt and black pepper
Place in a 400 degree oven for 20-25 minutes until the sprouts are tender
Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon
I could probably eat this entire bowl of Roasted Brussel Sprouts by myself, but I guess I’ll share if I have to
Enjoy!
Simply Sundays! ~ Roasted Brussel Sprouts
Ingredients
1 1/2 pounds of fresh brussel sprouts
Olive oil
Kosher salt and black pepper
Freshly grated Parmesan
A squeeze of fresh lemon
Directions
Trim and halve 1 1/2 pounds of fresh brussel sprouts; add them to a large bowl
Drizzle with olive oil, toss well and spread out onto a sheet pan
Sprinkle generously with kosher salt and black pepper
Place in a 400 degree oven for 20-25 minutes until the sprouts are tender
Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2017
All rights reserved
Sweet Potato & Brussel Sprout Sauté
For our 20th Wedding Anniversary, my hubby and I went to a cozy French restaurant to enjoy a good meal
I ordered a delicious duck breast that came with a side of sweet potatoes with Brussel sprouts
Oh my, the French can cook
So me being me, decided to recreate this dish at home so I could share it with the rest of my family
We just so happened to have some pork belly in the freezer from our King of the BLT’s, so I used a 3 ounce piece for this recipe, but bacon would work just as well
Gather together some fresh Brussel sprouts, sweet potatoes, pork belly (or bacon), an onion, some garlic, fresh thyme and pecans
Trim and halve the Brussel sprouts and chop the onion, pork belly, sweet potato and garlic
Render the pork belly in a pan over medium heat for about 5-7 minutes
Add in the onions and cook another 5-7 minutes or until they are translucent
Add in the Brussel sprouts, sweet potatoes and a healthy pinch of both kosher salt and black pepper
Cover and sauté for about 15 minutes; add in a drizzle of olive oil if necessary
Watch the heat – turn down if it starts to cook too quickly
Pour in one cup of broth and add the garlic and thyme
Cook for 12-14 minutes or until the Brussel sprouts and sweet potatoes are tender
Squeeze in a tablespoon of fresh lemon juice and re-season with kosher salt and black pepper if necessary Stir to combine and move to a serving dish
Toast 1/2 cup of pecans in the same pan over medium low heat for 2 to 3 minutes or until they become fragrant
Top the Sweet Potato & Brussel Sprout Sauté with the pecans and serve!
Now all I need is for my husband to make me a delicious duck breast to go with this
Vive la France!
Enjoy!
Simply Sundays! ~ Sweet Potato & Brussel Sprout Sauté
Ingredients
1 pound of Brussel sprouts
2 large sweet potatoes (approx. 2 pounds)
3 ounces pork belly (or bacon)
1 onion
3 garlic cloves
fresh thyme
1/2 cup pecans
1 cup of broth
kosher salt and black pepper
tablespoon of fresh lemon juice
Directions
Trim and halve the Brussel sprouts and chop the onion, pork belly, sweet potato and garlic
Render the pork belly in a pan over medium heat for about 5-7 minutes; add in the onions and cook another 5-7 minutes or until they are translucent
Add in the Brussel sprouts, sweet potatoes and a healthy pinch of both kosher salt and black pepper
Cover and sauté for about 15 minutes; add in a drizzle of olive oil if necessary
Watch the heat – turn down if it starts to cook too quickly
Pour in one cup of broth and add the garlic and thyme; cook for 12-14 minutes or until the Brussel sprouts and sweet potatoes are tender
Squeeze in a tablespoon of fresh lemon juice and re-season with kosher salt and black pepper if necessary. Stir to combine and move to a serving dish
Toast 1/2 cup of pecans in the same pan over medium low heat for 2 to 3 minutes or until they become fragrant
Top the Sweet Potato & Brussel Sprout Sauté with the pecans and serve
Tools used to make this recipe
Simply BambooValencia Bamboo Cutting Board
Lodge Cast Iron Skillet 10.25-inch
Enameled Aluminum Lemon Squeezer, Yellow
© Simply Sundays 2016
All rights reserved