Vegetarian Giro d’Italia | Roasted Brussels Sprouts with Mustard Vinaigrette

May 18, 2011 By: Megabeth Category: Side Dishes, Vegetarian Giro d'Italia

Roasted Brussels Sprouts with Mustard Vinaigrette (8) Let’s talk Brussels sprouts! Ok, before you go running to (or rather cycling to) the hills, I understand, some folks out there can’t imagine putting one of these in their mouths.  In fact, I was one of the many that turned my nose up at them. But, then, something happened…I started liking these little guys. (I’ll credit my In-House Taste Tester for having me try them again a few years ago and I was happy I did. ) It really depends on how you prepare them and I think roasting them brings out their nuttiness and eliminates some of the bitterness.

You may be scratching your head, why Brussels sprouts? We’re talking Italy, here. Ok, I’ll admit, these sprouts did get their name as they were widely cultivated around Brussels, Belgium during the 16th century. But, it turns out that these little guys actually began to be cultivated from cabbage plants in ancient Rome. It’s the Romans that brought the sprouts to Brussels. The sprouts were mostly a local crop but then were then introduced to the world after World War I.

Roasted Brussels Sprouts with Mustard Vinaigrette (1)Roasted Brussels Sprouts with Mustard Vinaigrette (2)Roasted Brussels Sprouts with Mustard Vinaigrette (2)

Even if you hate ’em, you don’t have to feel sorry for the Brussels sprouts because they actually have a pretty large family. As part of the Brassica family of vegetables, they are also related to cabbage, broccoli, kale and collard greens.

Half of these Brussels Sprouts didn’t even make it on to the plate. I ate them one after another popping them straight from the baking sheet right into my mouth. The vinaigrette gives the sprout a nice, bright flavor.

Roasted Brussels Sprouts with Mustard Vinaigrette
Tasty Kitchen

  • 2  pounds Brussels Sprouts, Cleaned And Trimmed
  • ¼ cups Parmesan Cheese
  • 2 Tablespoons Mustard Seeds

FOR THE MUSTARD VINAIGRETTE:

  • 1 whole Lemon, Zest And Juice
  • 1 Tablespoon Grainy Mustard
  • 1 whole Clove Garlic, Minced
  • Salt And Pepper, to taste
  • ¼ cups Olive Oil

Preparation Instructions

Preheat the oven to 450 degrees. Prepare a pot of salted boiling water. Prepare an ice bath.

Slice all of the Brussels sprouts in half. Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes. Pull the Brussels sprouts out with a strainer and plunge them into the ice water. Repeat with the remaining Brussels sprouts.

Roasted Brussels Sprouts with Mustard Vinaigrette (4)Drain the cooled sprouts in a colander and let sit.

Roasted Brussels Sprouts with Mustard Vinaigrette (5)Prepare a sheet pan with two sheets of tin foil. Spread the Brussels sprouts out over the tin foil. Blot dry with a cloth or paper towel.

Make the vinaigrette by adding all of the ingredients to a mason jar or tupperware. Shake to combine.

Roasted Brussels Sprouts with Mustard Vinaigrette (3)Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt. Spread some good parmesan over the top of the Brussels Sprouts and add mustard seeds for flavor.

Roasted Brussels Sprouts with Mustard Vinaigrette (6)Roast the Brussels sprouts for about 8-10 minutes on the top rack of the oven, or until they are just cooked through and starting to brown. Take out and grate a little additional cheese over the top and adjust the flavor with salt if needed.

Roasted Brussels Sprouts with Mustard Vinaigrette (9)

Roasted Brussels Sprouts with Onions and Blue Cheese

May 28, 2009 By: Megabeth Category: Side Dishes

Brussels sprouts, blue cheese, and red onions – throw them together and you’ve got a phenomenal and unique side dish. The blue cheese and red onions are a bright contrast to the roasted nuttiness of the sprouts. Keep an eye on the onions when they are roasting as they cook much faster than the sprouts.

Roasted Brussels Sprouts And Onions With Blue Cheese
MyGourmetConnection.com

1-1/2 to 2 lbs fresh Brussels sprouts
1 large red onion
1 tablespoon olive oil
1/2 cup crumbled blue cheese
Salt and pepper to taste
A squeeze of lemon juice

Preparation ~
Preheat oven to 400°F. Bring a 4 to 5 quart pot of water to a boil. Prepare a large bowl of ice water and set aside.

Clean the brussels sprouts; trim the ends and remove loose outside leaves. Drop them into the boiling water and cook for about 4 or 5 minutes, depending on the size. Quickly drain and add to the bowl of ice water to stop the cooking.

Roasted Brussels Sprouts with Onions and Blue Cheese

Cut them in half lengthwise and place in a bowl, toss with 1 tablespoon of the olive oil and season with salt and pepper.

Roasted Brussels Sprouts with Onions and Blue Cheese

Place them on a roasting pan and cook in hot oven for 25 minutes or until they are slightly caramelized and tender enough to cut easily.

Roasted Brussels Sprouts with Onions and Blue Cheese

Roasted Brussels Sprouts with Onions and Blue Cheese

Slice the onion and separate the rings, give them a toss in oil with salt and pepper, and roast in the same way as the sprouts.

Roasted Brussels Sprouts with Onions and Blue Cheese

Toss the sprouts with onion rings and crumble blue cheese into mixture. Season and add a bit of oil. Squeeze in lemon.

Easy Balsamic Brussels Sprouts

March 23, 2009 By: Megabeth Category: Side Dishes

I’m still recovering from a cut finger and jet lag, so I’m attracted by any recipe that has “easy” in the title. These were indeed easy brussels sprouts..and quite good, too. They were great cold the next day for lunch, too.

Easy Balsamic Brussels Sprouts

Ingredients:

  • 2- 3 cups brussels sprouts, sliced in half
  • dash salt and pepper, to taste
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil

balsalmic brussels sprouts

Pre-heat oven to 375 degrees. Whisk together the vinegar, olive oil,  salt and pepper together in a small bowl.

Place the brussels sprouts in a single layer on a baking sheet covered with aluminum foil (for easy clean up!) Drizzle the oil and vinegar over the sprouts and gently toss to coat. Arrange the sprouts so that they are all cut side down.

balsalmic brussels sprouts

Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

Roasted Brussels Sprouts

January 07, 2009 By: Megabeth Category: Side Dishes

After making these roasted brussels sprouts I immediately wondered, “Why the heck haven’t I been eating them more often?” These sprouts came out crispy on the outside and soft in the inside. I’ll never turn my nose up at brussels sprouts again.

Roasted Brussels Sprouts
by Megabeth

– fresh brussels sprouts
– olive oil
– kosher salt
– pepper

– Preheat oven to 400 degrees.

– Cut off brown and excess stems from sprouts. Some outer leaves may fall off. Pull off any remaining yellow leaves.

– Place sprouts in bowl. Drizzle a little olive oil over sprouts. Sprinkle with kosher salt and pepper, to taste. Stir sprouts around a bit to make sure they are evenly covered.

– Put sprouts on baking sheet and place in oven. Every 5 minutes or so shake the pan to ensure that the sprouts evenly brown. After about 35-40 minutes they will be completely browned. Don’t overcook or you’ll end up with that distinctive sulfuric taste that have given brussels sprouts a bad reputation.


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