Roasted Brussel Sprout salad

No, it's not a new form of torture, although I am sure for some of you that's how it sounds.
I had a version of this salad a month ago from a local bakery/cafe, The Buttery, it was part of a picnic with my dad. Now that he can no longer go out for lunch when my sister and husband come over to see him, we bring a picnic to his place. We usually dine outside on the patio in the sun.

Back to the Brussel sprout salad...I am a fan of this tiny crucifer, but I think this might sway even those with an aversion. Roasting them brings out their natural sweetness which is complemented by the the tart cranberries. I made up my own recipe after tasting the version done by the Buttery.
I used a simple French mustard vinaigrette for the dressing.
If you are not on a plant based diet, the use of bacon grease gives it a nice smoky flavor ;-)

Roasted Brussel Sprout Salad

Ingredients
1 pound fresh sprouts, trimmed and cut in half
1/2 red onion chopped into 1 inch chunks
1 tablespoon olive oil
1/3 cup dried cranberries

Dressing
juice of one lemon
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 cup olive oil
1/2 teaspoon fresh or dried thyme ( optional)


1) Preheat the oven to 400 F. Cover a cookie sheet with foil and spray lightly with olive oil.

Or here's what I did... I always bake my bacon so when it was done baking, I used that same cookie sheet to roast my Brussel sprouts. If there is a lot of grease, pour some off, you just need a thin coating to give the sprouts that smoky flavor.

 2) While the oven is preheating, wash, trim and chop the sprout in half, chop the onion into inch long strips.

3) Toss together in a bowl with 2 teaspoons of olive oil.

4) Pour onto your cookie sheet, distribute evenly.

5) Roast for 10 minutes, then give them a stir and roast for 5 more minutes.

6) While they are roasting you can make the dressing.
 In a bowl mix together the mustard, lemon juice, salt and thyme.

7) Slowly whisk in the olive oil.

8) Once the sprouts and onions are done, toss them in a bowl with the cranberries and the dressing.

9) Allow to chill before serving.

Roasted Broccoli and Brussel Sprouts

I am a fan of all cruciferous vegetables and I will eat them in many preparations. My favorites change as I find new and different ways to cook them. I started with steaming my broccoli, then would only eat it raw that changed to stir-fry, now I LOVE roasted broccoli.

In my opinion most people over cook their cole crops, which gives them a mushy texture and sulfurous odor and taste. Yuck, no wonder some president didn't like broccoli.

Recently I saw recipes for roasting broccoli pop up on Facebook. I liked the idea but was surprised by the temperature and cooking time, 375 for 30 minutes, sounds Midwestern to me. I did some more research online and in the oven. Hotter oven and shorter time works much better as far as I am concerned.

Usually I pan fry my Brussel sprouts, last night I added them to the broccoli, they were great.

I love that this way of cooking is so easy, I don't have to stand over the wok or sautee pan or use as much oil !!

Laurie's Roasted Broccoli

1) Preheat the oven to 4:00 F.
2) Line a heavy cookie sheet with foil.

3) Wash and chop your broccoli into medium size pieces. Halve or quarter the sprouts.

4) Place all veggies in a large bowl and toss with 1-2 tablespoons of olive oil. Add salt and pepper to taste.

5) Dump them onto the cookie sheet.

6) Roast them for 10 minutes. Yes, the edges of the broccoli get a little dark but I like that crunch. If you want them slightly more done, turn off the oven but leave them in for 5 more minutes.

7) Some folks like to add a squeeze a lemon or splash of balsamic vinegar. I really enjoy the sweet flavor just as is.

I served them with red quinoa, tofu noodles and peanut sauce.

This year in review: part one.

Hoping you all are having a great holiday season.
Less than a week ago I made my last batch of almond toffee.
Christmas Eve and Christmas day saw us dining in and out with various family members.
Today we bid our daughter farewell as she drove back to her current place of employment.
Soon we will be spending New Years Eve with family on the central California coast.
Busy, busy, busy, which is why I have not posted much lately.

This is a good time to look back over the past year of foodiness and post my favorite recipes from each month. So it it not too overwhelming for me or you, I am doing it in two parts.

Here are my favorites from last January through June.

1) Laurie's Chili: such a great winter/ ski season dish. So easy to make and easy to make meaty or vegan depending on your proclivities. Serve it with my cornbread or millet muffins and a green salad !!

2) Green Soup: I make this more than any other recipe from 2012. Green soup has become a weekly part of our food intake. I do love it with parsnips for that creamy texture.

3) Brussel Sprouts, my way: I made these tiny cabbages as a side dish this Christmas Eve.  My 9 year old great-niece adored them, asked for seconds and thirds !! Just goes to show you, anything if prepared well can be a hit !!

4) Sundried Tomato Pate in Collard Leaves: These little bundles sound so strange but are so amazingly tasty !!

5) Zucchini Bites: what a great way to use summer squash and what a delicious appetizer !! You could make these same bites with grated carrots for a winter treat.

6) Summer Fruit Tart: This dessert got such rave reviews wherever it went. To winterize it use kiwis, Fuyu persimmons, oranges and pomegranate seeds, yum.