Roasted Brussels Sprouts with Lemon Mustard Parsley Dressing

Now everyone, don’t bum-rush to the kitchen all at once now because I know you’re super excited about another brussels sprouts recipe. Or at least I’m hoping you’re as hungry and excited as I am. And if you’re not, you’re probably one of the brussels sprouts haters that can’t stand to re-live those terrible toddler moments when your parents force-fed you boiled brussels sprouts. Am I right? or am I right?

Because of all you brussels-sprouts-haters, I’ve made it a life long mission to keep developing different versions in the hopes that one of these recipes will turn you over to the loving side. Or at least that is my hope. A girl can only dream of a brussels-sprouts-loving world.

I was hungry for a vegetarian lunch a few weeks ago and after a few salads, I was hoping to really bite into something flavorful, or at least chow down on a big bowl of roasted-something. The only thing that made sense and which I had all the ingredients for in the garden and on-hand were, you guessed it, brussels sprouts. Gosh, I’m so predictable sometimes.

Rather than dress it up with my simple balsamic vinegar or fish sauce, I was craving for something a little more tangy, zingy, fresh, herby and citrusy.

All those adjectives brought these ingredients to mind: Bright flavors of lemon zest and juice, tangy-roasted, balsamic vinegar, zingy mustard and herbaceous parsley. Perfect.

Lunch was served. And literally, these roasted brussels sprouts were our full, delicious lunch. The wonderful flavors of the lemon mustard parley dressing could not have been more satisfying and best of all, the dressing is now a favorite for an everyday salad.

So, did I succeed on this recipe? Will you now head on over to the brussels-sprouts-loving side?

Enjoy,

diane

Yield: Serves 2-4

Total Time: 1 hour

Another favorite way to serve up brussels sprouts. First roasted up with a quick marinade, then tossed with an herbed lemon mustard dressing before serving.

about 1 1/2 pounds brussels sprouts3 Tablespoons olive oil1 Tablespoon balsamic vinegar2 cloves of garlic, minced or crushedkosher salt or sea salt, to tastefresh cracked black pepper, to taste2 Tablespoons olive oilzest of 1 medium lemon2 Tablespoons fresh lemon juice1 teaspoon dijon mustard1/2 teaspoon brown sugar1 cup italian or flat leaf parsley, mincedadditional salt and pepper to tastePreheat oven to roast at 375°F. Lightly oil a sheet pan.Peel the outer, bruised layers of the brussels sprouts off.  Trim the ends, then cut brussels sprouts in half or quarters (for small brussels sprouts, cut them in half, and for large brussels sprouts,  quarter them for more even cooking).In a large bowl, whisk together the roasting marinade ingredients: olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the brussels sprouts and toss to coat evenly.Spread the brussels sprouts, cut side down, on the prepared sheet pan. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for 10-15 minutes more or until browned.While the brussels sprouts are roasting, make the dressing: Combine the olive oil, lemon zest, lemon juice, dijon mustard, brown sugar and parsley. Set aside.When brussels sprouts are cooked, toss them with the dressing and season with additional salt and pepper to taste. Serve warm or at room temperature.

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Brussels Sprouts and Bacon Parmesan Pizza

Pizza. Ahh, beautiful pizza. With a thin, bubbly crust which is slightly charred, and topped with a perfect balance of sauce, toppings and cheese. It is something worth obsessing over, and boy do we obsess over pizza.

Pizza is often our source of exploration when we set out to explore a town. Just about anywhere we travel, we’ll attempt to hunt down the area’s best offerings in pizza with the wood-fired tokens of devotion that often satisfy our personal cravings the most. We have been lucky enough to experience extraordinary pizza all over the country and of course in pizza’s homeland of Italy.

Great pizza for us isn’t something just for travel, either. In an even greater stroke of luck, in southern California, we have some of the best pizza in the country, headlined by Nancy Silverton’s Mozza. So with such extraordinary inspiration between our travels and local offerings, the bar for great pizza just keeps getting raised higher and higher.

Speaking of bar, if you are ever at the LA or OC Mozza locations, make sure try and grab a seat at the pizza bar where you get to watch the masters delicately craft exceptional pizzas. You might even pick up a technique or two to take back home into your own kitchen. We sure have.

We’ve learned things like treating the dough gently and with finesse. It isn’t mashed, pressed, and forced into shape. The dough is billowy soft before even beginning to stretch, and then great care is taken not to ruin that state.

We’ve learned to create indentions with the fingertips to seal off the outer crust, which is then rarely touched again except by the soft brushing of olive oil. The center is gently pressed with the fingers to widen out, then the dough is rested over the backside of the hands to rotate and allow gravity and the dough’s own weight stretch the dough into shape.  The process is quick but done with finesse.

These are some of the techniques that we’ve put into our pizza dough as we fine-tuned it for our cookbook, Bountiful. Take that dough and add whatever topping craving you desire. Lately with autumn filling our lives, a Brussels spouts and bacon pizza seemed just about perfect.

We cooked up the bacon until lightly browned (remembering that it was going to get cooked a bit more when the pizza baked), thinly sliced the Brussels sprouts, then sautéed everything all together. Add a little Worcestershire sauce for a bit of punch and layer between sauce and cheese.

It came out great even with the ovens not firing quite as hot as normal and only getting up to 475 degrees. The crust wasn’t quite as bubbly or charred as usual, but we aren’t complaining. Everything was quite delicious.

enjoy,

-Todd

after a light saute of the brussels sprouts and bacon, time to top the pizza

Enjoy a few slices for yourself…

Yield: Makes 2 -10" Pizza

Total Time: 4 hours

The pizza dough is from our cookbook, Bountiful. The dough and topping can easily be made the day before and then assembled and baked as needed. The crust comes out best if baked on a pizza stone in the oven which has been preheated for at least 20 minutes, however you can always bake the pizzas on a baking sheetpan in the oven if you don't have a stone. Just sprinkle a bit of cornmeal on the sheetpan before laying down the stretched out pizza dough.

Here's a bit of the headnote from the book talking about handling the dough, "We’ve learned a lot from listening to great bakers and watching them bake their doughs. One thing they all seem to have in common is that they don’t overhandle the dough. The more you work it, the tougher it gets. With most of the great pizzas we’ve had, the bakers are not kneading their dough, but just mixing it and letting the yeast go to work. And when they handle their dough to make pizzas, it isn’t with a heavy, forceful hand, but rather by gently letting gravity stretch and form the dough. It is graceful and gentle. The amount of flour in the recipe should yield a dough that will be easy to handle with just a touch of extra flour for dusting when you are stretching it. If you are comfortable with handling the dough, experiment with putting a bit less flour in it. This will make for a lighter crust, but because the dough is wetter, it will be a bit more challenging to work with."

If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.

1 1/4 cups (300ml) warm water1 teaspoon active dry yeast1 teaspoon honey1 1/2 teaspoons kosher or sea salt3 1/3 cups (415g) flour4-5 slices bacon, cut into 1-inch pieces1 tablespoon Worcestershire sauce2 cloves garlic, minced or crushed1 pound (455g) Brussels sprouts, sliced thin1 cup tomato sauce, or amount to preference1 cup grated Parmigiana Reggiano Cheese (or other preferred cheese)kosher or sea salt, to tastefresh cracked black pepper, to tastecornmeal for dusting peelextra-virgin olive oil, for brushing the crustMake ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no streaks of dry flour remains.Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
(see Note 1).When you are ready to make pizzas, preheat the oven to 550°F, with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.While the dough comes up to room temperature, make the brussels sprouts-bacon filling. Heat a large skillet over medium heat. Cook the bacon pieces until lightly browned. Stir in the Worcestershire sauce, garlic and brussels sprouts. Cook for about 1 minute or until brussels sprouts soften. Season with salt and pepper, and set aside to cool while you finish the dough.Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough. When the dough is soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to stretch it, leaving the outer rim as untouched as possible. Press out to a circle 6 - 8 inches in diameter.Resting the dough on the tops of your hands, continue to rotate and circle the dough over your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the brussel sprouts/bacon mixture on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.Bake for 10-12 minutes or until the crust is golden and slightly charred. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.Allow each pizza to cool for a few minutes, then slice and serve.

Over time in the fridge, the dough will gradually begin to change in texture after it bakes, and will also develop a sourdough flavor. We prefer the texture and flavor of the dough after 24 to 36 hours of refrigeration, but it is still quite good when chilled up to 1 week.

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Crispy Fried Brussels Sprouts with Mom’s Chili Fish Sauce

Finally, I think Mom would approve of this recipe, or at least my hacked version of her chili fish sauce. You see, I’ve been known to break many culinary rules and Mom has pretty much warmed up to my kitchen shenanigans and fiendish ways of using fish sauce. Seriously, who would take a traditional Vietnamese spring roll and make a BLT out of it? I did. She also raised both eye brows when I told her that I made a fried egg Vietnamese sandwich called a “Bang Me”. Oh please, it’s just a sandwich. A freaking good one, at that. And last but not least, I took her beloved pork banh mi and made little tapas, open faced bites out of it. She actually giggled about that one.

I love to make kitchen trouble. Or trouble in the kitchen. Or at least anything that has to do with fish sauce. It’s in my blood, I tell ya.

My friends, you must make this and support me. If you like it, I’ll collect all your positive responses and show Mom that I’m not all that crazy. And if you don’t like it, then you’re a bit crazy too because fried brussels sprouts and fish sauce is a delicious combination. A match made in brussels sprouts heaven.

It started back in 2011 when we ate our way through Austin IACP and had our minds blown at East Side King. His version of crispy brussels sprouts was out of this world. Circle around again to 2013 when we were at BlogHer Food Austin, we experienced another addictive version of crispy brussels sprouts at Uchiko and again at East Side King. We just had to do a double take on crispy brussels sprouts in two different restaurants because we just couldn’t get enough.

Now the cravings start to come around again and the cheapest way to indulge in this dish is to make it at home, rather than to fly out to Austin. The crispy fried brussels sprouts is a must for anyone who haven’t plunged their brussels sprouts into hot oil yet. The deep fried flavor and crispy outside, slight charred leaves of the brussels sprouts is a flavor that’s hard to describe. Add on top of that, my hacked (corn starch thickened) version of Mom’s Chili Fish sauce and what you have is about 2 pounds of goodness that you will want to eat all by yourself.

You can’t go wrong on this recipe if you like brussels sprouts, if you love fish sauce and if you don’t care about calories.

Plunge your brussels sprouts in hot oil, I tell ya!

Do it, try it and trust me. I also love the chili fish sauce so much that I might fry a batch of potatoes and toss this addictive sauce on top. Next post!

enjoy,

diane

P.S. I dedicate this post to Miss Rachel because she’s the only person I know of who can out eat me when it comes to brussels sprouts.

More Brussels Sprouts Recipes:

Cheesy Brussels Sprouts Gratin
Roasted Brussels Sprouts with Sriracha and Mint
Pan Roasted Brussels Sprouts with Fish Sauce and Lime
Easy Roasted Brussels Sprouts with Balsamic Vinegar

Yield: Serves 1-4

Total Time: 30 min

You might have some left over chili fish sauce dip, but that's ok. Save it for your next batch of fried brussels sprouts, egg rolls, fresh fries or even baste the sauce on steak or chicken. It's a winner! Also, depending on your size of brussels sprouts, cut them to appropriate bite sized pieces. If your brussels sprouts are small, cut them in half. If they are very large, cut them in quarters. How ever you decide to cut them, make sure they're all about the same size so that they can cook evenly in the hot oil.

2 pounds brussels sprouts, ends trimmed and quarteredoil for frying1 cup water1/2 cup fish sauce2 tablespoons sugar2 fresh chiles, minced (or to taste)3 tablespoons minced garlic3 tablespoons fresh lime juice1 Tablespoon corn starch1 Tablespoon waterMake the Chili Fish Sauce: Combine all chili fish sauce ingredients in a medium sauce pan. Bring the sauce to a boil. As the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.When the fish sauce comes to a boil, gently stir in the corn starch slurry. Slowly stir the sauce till it thickens. Once the chili fish sauce thickens, turn off heat. Allow chili fish sauce to cool.Fry the Brussels Sprouts: In a large work, deep pot or dutch oven, fill oil to about two inches high. Heat the oil to about 350 to 375 degrees. Test the oil by frying one piece of brussels sprouts first. If it sizzles and cooks quickly, then the oil is ready.Fry the Brussels sprouts in batches, so start by frying about 1/4 of the brussels sprouts till they are golden brown. Remove them from oil and blot them on paper towels to remove excess oil. Repeat the frying for the rest of the brussels sprouts.Once all brussels sprouts are fried and crispy, combine them in a large bowl. Toss the crispy brussels sprouts with the chili fish sauce and serve warm.

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Kung Pao Brussels Sprouts

I love it when recipe ideas spring out of casual conversation. Last weekend, when meeting up with my friends Melissa and Jon, they mentioned they had been making the Kung Pao Chicken from my cookbook on a regular basis. And even using the sauce for stir-frying other things, like brussels sprouts.

Kung Pao Brussels Sprouts? What a genius idea. Why hadn’t I thought of that before? Every time I have a craving for brussels sprouts, which is often, my MO is to just roast them in the oven with a bit of olive oil, salt, and pepper. I never thought to give them the Sichuan treatment.  But it seemed perfect: the crispiness of roasted brussels sprouts would go so well with the tangy-savory sauce, the chilis, and crunchy peanuts.

I started off by roasting the brussels sprouts in the oven for about 20 minutes. Then I stir-fried the dried red chilis, scallions, ginger, and garlic like I would for kung pao chicken. The sauce had to be adjusted just a bit, to account for not needing to marinate the main ingredient. The brussels sprouts got tossed into the pan at the very end, for only about 1 minute or less, just long enough to coat them with sauce and the peanuts. The result is perfectly cooked brussels sprouts with beautifully golden and crispy outsides, accented with an addictive kung pao sauce.

They’re great as a vegetable side if you’re serving a multi-course meal. Or you could do what I did, which was just sitting down and eating an entire bowl for lunch. (You can do it too. Nobody’s watching.)

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Serves 4 as part of a multi-course meal

1 pound brussels sprouts, trimmed and sliced in half length-wise1/4 cup olive oil1/4 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons peanut or vegetable oil8 to 10 dried red chilis1 scallion, chopped1 clove garlic, minced1 teaspoon minced or grated ginger¼ cup unsalted dry-roasted peanuts

Sauce:

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar1 tablespoon soy sauce1 teaspoon hoisin sauce1 teaspoon sesame oil2 teaspoons sugar1 teaspoon ground Sichuan pepperPreheat the oven to 350 degrees F. Spread the brussels sprouts on a large baking sheet and toss with the olive oil, salt, and pepper. Once the oven is hot enough, roast for 20 minutes, until the outside leaves are golden and crispy and the insides are cooked through.Prepare the sauce: In small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and Sichuan pepper. Stir until the sugar is dissolved and set aside.Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the scallions, garlic, and ginger and cook for another 30 seconds.Return the brussels sprouts to the pan, add the peanuts, and pour in the sauce. Stir just until the brussels sprouts are well coated, about 30 to 60 seconds. Quickly transfer to a large bowl or plate and serve.

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Pan Roasted Brussels Sprouts with Fish Sauce & Lime

I affectionately stock my pantry with simple ingredients that, even in the smallest amounts, bring magic to my dishes. It’s those surprise “ah-ha” moments after a bite that gives me the craving to make each morsel more memorable. Fish sauce is one of my magic ingredients that I love adding to liven up the flavor and umami of a dish. It’s not such a secret that I’m in love with fish sauce. My Vietnamese heritage is rooted in this amber-colored, liquid gold ingredient.

Todd is just as enamored with fish sauce as I am. When he’s not looking, I’ll see him sneak a drizzle or two of fish sauce in his scrambled eggs. Ah-hah! That’s why his scrambled eggs are so amazing. This makes me super proud and obviously, his secret is now out. Sorry sweetie!

A few years ago, we wrote about our Ultimate Umami Burger and Umami Turkey Burgers, which was received with some trepidation by some readers. But after making it, they returned to tell us that the magic of a few drizzles of fish sauce in the meat patty made all the difference from a good burger to a fabulous one.

Now, I’m moving on to my next dish, which is one of my all time easiest and most wonderful fish sauce recipes. The lucky vegetable for today is brussels sprouts. Brussels sprouts recipes are not new to our arsenal of recipes. You name it, we’ve made it. Roasted brussels sprouts, braised and baked are year long favorites on our table.

These mini-green globes cooked in any form are the highlight of my meals. Todd can easily brighten up my day with a platter of warm oven roasted brussels sprouts.

But over the years, I’ve made my own version on the stove top that’s super easy when I’m too impatient to wait for the oven to heat up. Pan roasted with a super caramelized crust, these roasted brussels sprouts are magical because of the touch of fish sauce and splash of fresh lime juice.

 

With only 3-4 ingredients, I can easily make these brussels sprouts a complete dinner. The best part about this recipe is that it’s a base for many more wonderful dishes. You can add fresh minced cilantro, chiles or peanuts. Even toss in some chopped shallots while cooking the brussels sprouts for an added touch of sweetness.

What ever you decide to add, it’s the fish sauce that flavors these brussels sprouts to a magical and savory addiction. Don’t be afraid of fish sauce! If you’ve ever wanted to cook with fish sauce but were afraid and not know where to start, this is one recipe that will encourage you to see and taste the benefits of fish sauce.

What Brand of Fish Sauce? There are so many different brands of fish sauce, but three that I recommend that have a wonderfully round, balanced and umami flavor are listed below. Every fish sauce is different, and some are saltier than others, so add a little bit at a time to season your dish to your desired taste.  My recommendations: Flying Lion, Red Boat, Three Crabs.

have fun!

diane

More of our Brussels Sprouts Recipes for you

Yield: Serves 2-4

Total Time: 20 min

Fish sauce brands vary on their level of saltiness. So add the fish sauce a teaspoon at a time, till the flavor works for you. You can also add fresh minced cilantro, mint, herbs, chiles or peanuts to this recipe. This recipe is great on it's own and it's adaptable to other of your favorite ingredient additions too.

1 pound Brussels Sprouts2 Tablespoons Vegetable Oil2-3 teaspoons Fish Saucefresh Lime Juicefresh cracked Black Pepper, to tasteWash and trim ends of brussels sprouts. Cut them in half or quarters, depending on their size for even cooking. If you have a mix of very large and small brussels sprouts, make sure to cut them around the same size so that they cook evenly.Reserve the loose brussels sprouts leaves and cook them if you like alongside the brussels sprout halves.Heat large heavy bottom skillet, on medium heat. Add vegetable oil.Add brussels sprouts and lay cut side down on pan. Brown the brussels sprouts till they are golden and slightly crisp on the cut side.Turn heat to low and stir brussels sprouts so that they cook evenly. You want them to cook slowly and get the rich color and caramelize on all sides. This should take about 5-10 minutes.If the pan is too dry, add additional one teaspoon of water or oil at a time. But do not make the batch too watery or oily.When brussels sprouts are cooked and tender, add 2 teaspoons of fish sauce first. If you want more flavor, add additional teaspoon of fish sauce.Stir and cook for about 30 seconds or 1 minute till the fish sauce is mixed well.Remove from heat and add to bowl. Drizzle with fresh lime juice and/or fresh cracked black pepper right before serving.Serve warm

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Bacon Parmesan Brussels Sprouts

December has flown by, hasn’t it? This month has been crazy busy for everyone I know.  For me, my month has been filled with activities surrounding the release of my cookbook, including interviews and a book release party. It’s hard to remember that sometimes we need to sit back and take a breather.

But I am looking forward to Christmas. These bacon parmesan brussels sprouts have been a holiday staple in my home for the past 3 years. Think about it. Bacon. Parmesan. Brussels Sprouts.

It’s a little decadent, yes. But isn’t December the time for celebrating and treating yourself (and the lucky ones who have Christmas dinner with you?)

Basically, you crisp up the bacon in a pan, then sauté the brussels sprouts and shallots and garlic in bacon drippings, which gives them a great smoky flavor. Then you layer the brussels sprouts with Parmesan and bake the casserole dish in the oven until the brussels sprouts and golden and the cheese is nice and melty.

It’s so easy that putting this on your holiday menu won’t add even an ounce of stress.

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Bacon Parmesan Brussels Sprouts

Serves 8

3 strips bacon3 medium shallots, thinly sliced3 cloves garlic, finely chopped1 1/2 pounds brussels sprouts, halved1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1/2 pound Parmesan cheese, gratedPreheat the oven to 325 degrees F.In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the bacon until cooked through and crispy, about 6 to 7 minutes. Remove the bacon and drain on paper towels. Once the bacon is cool enough to handle, chop into small bits.In the same pan (don’t drain the bacon fat), briefly sauté the brussel sprouts until lightly golden on the outside, about 2 minutes. (You may have to work in 2 batches.) Add the shallots and garlic and cook until aromatic, about 1 more minute.  Season with the salt and pepper.In a 1 1/2-quart casserole dish, line the bottom with brussel sprouts, shallots, and garlic. Sprinkle a layer of parmesan on top. Add another layer of the brussel sprout mixture. Sprinkle the bacon and rest of the parmesan on top.Bake uncovered for 20 to 25 minutes, or until the cheese is melty and maybe even slightly golden brown. Let cool for 5 minutes, then serve.

 Recipe first published Dec. 24, 2009. Revised Dec. 20, 2012.

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More brussels sprouts dishes to try:

Tagged as: Brussels Sprouts, Recipes

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Cheesy Brussels Sprouts Gratin

If I were to confess some of my guilty pleasures in life, then these brussels sprouts photographs would convey much of what I’m already about to say. Warm melted cheese, gooey-salty-decadent-calorie-laden cheese on top of perfectly fresh and healthy vegetables should be illegal. I think of this often when a gorgeous bowl of green veggies gaze back at me with fresh, vibrant eyes. Instead of reaching for the steamer and ideas of a raw salad, I reach for the rind of parmesan cheese, cream and block of butter.

Over 98.6572% of the time I prepare my vegetables very simply in a light saute or raw, crunchy salad. This is how I appreciate my vegetables the most and sums up the way I ate as a vegetarian for almost twenty years. But when the air begins to crisp up to cooler embrace, I sense that Fall is near. That’s when I’m guilty of killing my vegetables in a casserole pool of cheese and cream.

Thankfully I don’t eat my vegetables like this every day, but when I do, I really appreciate every bite of dreamy, rich decadence. And then I always try to remember that there’s vegetable hidden somewhere in all this cheesy mess.

Sometimes a girl needs a few bites of gratin pleasure and I’m always willing to treat myself to a dish like this. Unfortunately, now comes my second confession: I could eat this whole casserole dish of brussels sprouts gratin all by myself. This is not a good thing.

Portion control has always been one of my struggles when it comes to food. With each amazing bite comes the desire to eat ten more bites. My mind is always thinking it could eat more and my stomach is always too slow at catching up to know that it’s full. It’s not until I’ve devoured two huge helpings that I realize my sense of control never existed.

Knowing when to stop eating is something I’m still lacking at. Aside from the fact that I do love cooking, eating and everything associated with food, my will power is incredibly weak for portions. Yes, I’ve tried all the talk about eating slower, only eating small portions, walking away, using smaller dishes…..whatever. My mind tells me that if the food is delicious, eat another plate before it goes to waste.

Balance is something I’ve always been thoughtful of and with all the travel we’ve been on, I realize that I’ve ignored the gym more than I should. Perhaps it’s the lack of fitness and exercise that makes eating two portions of food laden with guilt. I’m putting exercise back on my priority list before the holiday season feasting begins.

What’s your strategy for portion control? If it has anything to do with yoga, I don’t need to hear it because I’ve tried that too.

My goal for the next few months is to get back on cardio track again so that I can enjoy more of these warm, cheesy casseroles. This Brussels sprouts gratin is one of my favorite Brussels sprouts dishes for the fall because there’s comfort in every bite. Guaranteed this will be at on our Thanksgiving menu because it’s so simple, wonderful and a pleasure to eat.

-diane

More Brussels Sprouts Recipes :

Shaved Brussels Sprouts Slaw with Bacon

Roasted Brussels Sprouts with Sriracha and Mint

Braised Brussels Sprouts in Bacon and Shallots

Baked Brussels Sprouts w/Parmesan Cheese – Haters to Lovers

Roasted Brussels Sprouts w/ Balsamic Vinegar
Yield: Serves 4

Total Time: 1 hour

Sizes of Brussels sprouts can vary dramatically from small to extra large. This quantity difference can affect the results of this recipe. So I've used a weight measurement for ensure consistency with my results. And of course, add more cheese if you like!

about 1.5 pounds of Brussels sprouts, halved2 Tablespoons butter2 Tablespoons flour1.5 cups milk1 cup parmesan cheese, grated1/2 teaspoon kosher salt1/4 cup mayoblack pepper to taste

Pre-heat oven to 350

Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves that. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts , stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft!In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished.

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Shaved Brussels Sprouts Slaw with Bacon

Hope you all had a wonderful Thanksgiving full of belly happy food that put you in a coma for a few hours. What’s a Thanksgiving without the typical surrender shout of “Omg, I ate too much I couldn’t help myself”? Normally every year we’ll indulge and look forward having a few days of extra left overs to nosh on. But this year we were so disciplined about how much we ate that we didn’t even have any left overs. Believe it or not, it’s true.

We spent our holiday up in San Francisco with family and had to drive back on Thanksgiving afternoon back to Los Angeles. So during our Thanksgiving brunch we were careful to not eat ourselves to the point of being comatose because of the impending 7 hour drive back home. We were so “good” about this that we didn’t even have any dessert. Now that’s what you call will power!

The meal that we cooked had our staple potatoes au gratin, which is always a favorite. Another tradition we must always have at the table is our simple roasted brussels sprouts. Having made these brussels sprouts so many times at different times of the year, we never get tired of this dish. As a matter of fact, we never tire of brussels sprouts. These magical veggie orbs are wonderful when roasted slowly that we’ve never really considered preparing them in any other way.

Last week we wanted to experiment more with the brussels sprout in raw form, somewhat like a slaw salad. We’re fans of good, fresh cabbage slaw, so naturally the brussels sprouts slaw would be the perfect transition from our traditional roasted recipe.

Thinly shaved brussels sprouts is as wonderful in it’s raw form as it is in it’s roasted form. The fresh and delicate crunch of these mini orbs, tossed with some crispy bacon, aromatic toasted pecans and touch of mayo is the perfect vegetable side dish to a holiday meal. For brussels sprouts lovers, you can certainly have the roasted version along side this raw slaw dish. Both have such different textures and flavors that bring a unique touch to the holiday menu without being redundant with the same veggie.

We’re having so much fun with eating and preparing brussels sprouts in different ways, that we have another recipe to share with you next week! So brace yourself for more because we’re slightly brussels sprouts obsessed right now.

enjoy!

diane and todd

More Brussels Sprouts Recipes:

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Brussels Sprouts Slaw with Bacon Recipe 1 lb Brussels Sprouts, sliced or shaved thin1/2 t Celery Salt1/2 cup Mayo1 clove Garlic, minced1 t Lemon Juicezest of one Lemon1 T Dijon MustardSea Salt to tasteabout 4 slices of fried Bacon, broken into small piecesabout 1/4 c toasted Pecans

1. Wash and trim edges of brussels sprouts. Slice brussels sprouts very thin.

2. In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, dijon mustard and salt. Add shaved brussels sprouts and combine well.

3. Then add bacon and pecans to the mixture. Toss well, but gently.

4. You can serve immediately or allow to chill in refrigerator.

View the original article here

Shaved Brussels Sprouts Slaw with Bacon

Hope you all had a wonderful Thanksgiving full of belly happy food that put you in a coma for a few hours. What’s a Thanksgiving without the typical surrender shout of “Omg, I ate too much I couldn’t help myself”? Normally every year we’ll indulge and look forward having a few days of extra left overs to nosh on. But this year we were so disciplined about how much we ate that we didn’t even have any left overs. Believe it or not, it’s true.

We spent our holiday up in San Francisco with family and had to drive back on Thanksgiving afternoon back to Los Angeles. So during our Thanksgiving brunch we were careful to not eat ourselves to the point of being comatose because of the impending 7 hour drive back home. We were so “good” about this that we didn’t even have any dessert. Now that’s what you call will power!

The meal that we cooked had our staple potatoes au gratin, which is always a favorite. Another tradition we must always have at the table is our simple roasted brussels sprouts. Having made these brussels sprouts so many times at different times of the year, we never get tired of this dish. As a matter of fact, we never tire of brussels sprouts. These magical veggie orbs are wonderful when roasted slowly that we’ve never really considered preparing them in any other way.

Last week we wanted to experiment more with the brussels sprout in raw form, somewhat like a slaw salad. We’re fans of good, fresh cabbage slaw, so naturally the brussels sprouts slaw would be the perfect transition from our traditional roasted recipe.

Thinly shaved brussels sprouts is as wonderful in it’s raw form as it is in it’s roasted form. The fresh and delicate crunch of these mini orbs, tossed with some crispy bacon, aromatic toasted pecans and touch of mayo is the perfect vegetable side dish to a holiday meal. For brussels sprouts lovers, you can certainly have the roasted version along side this raw slaw dish. Both have such different textures and flavors that bring a unique touch to the holiday menu without being redundant with the same veggie.

We’re having so much fun with eating and preparing brussels sprouts in different ways, that we have another recipe to share with you next week! So brace yourself for more because we’re slightly brussels sprouts obsessed right now.

enjoy!

diane and todd

More Brussels Sprouts Recipes:

 Print This Recipe
Brussels Sprouts Slaw with Bacon Recipe 1 lb Brussels Sprouts, sliced or shaved thin1/2 t Celery Salt1/2 cup Mayo1 clove Garlic, minced1 t Lemon Juicezest of one Lemon1 T Dijon MustardSea Salt to tasteabout 4 slices of fried Bacon, broken into small piecesabout 1/4 c toasted Pecans

1. Wash and trim edges of brussels sprouts. Slice brussels sprouts very thin.

2. In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, dijon mustard and salt. Add shaved brussels sprouts and combine well.

3. Then add bacon and pecans to the mixture. Toss well, but gently.

4. You can serve immediately or allow to chill in refrigerator.

View the original article here

Shaved Brussels Sprouts Slaw with Bacon

Hope you all had a wonderful Thanksgiving full of belly happy food that put you in a coma for a few hours. What’s a Thanksgiving without the typical surrender shout of “Omg, I ate too much I couldn’t help myself”? Normally every year we’ll indulge and look forward having a few days of extra left overs to nosh on. But this year we were so disciplined about how much we ate that we didn’t even have any left overs. Believe it or not, it’s true.

We spent our holiday up in San Francisco with family and had to drive back on Thanksgiving afternoon back to Los Angeles. So during our Thanksgiving brunch we were careful to not eat ourselves to the point of being comatose because of the impending 7 hour drive back home. We were so “good” about this that we didn’t even have any dessert. Now that’s what you call will power!

The meal that we cooked had our staple potatoes au gratin, which is always a favorite. Another tradition we must always have at the table is our simple roasted brussels sprouts. Having made these brussels sprouts so many times at different times of the year, we never get tired of this dish. As a matter of fact, we never tire of brussels sprouts. These magical veggie orbs are wonderful when roasted slowly that we’ve never really considered preparing them in any other way.

Last week we wanted to experiment more with the brussels sprout in raw form, somewhat like a slaw salad. We’re fans of good, fresh cabbage slaw, so naturally the brussels sprouts slaw would be the perfect transition from our traditional roasted recipe.

Thinly shaved brussels sprouts is as wonderful in it’s raw form as it is in it’s roasted form. The fresh and delicate crunch of these mini orbs, tossed with some crispy bacon, aromatic toasted pecans and touch of mayo is the perfect vegetable side dish to a holiday meal. For brussels sprouts lovers, you can certainly have the roasted version along side this raw slaw dish. Both have such different textures and flavors that bring a unique touch to the holiday menu without being redundant with the same veggie.

We’re having so much fun with eating and preparing brussels sprouts in different ways, that we have another recipe to share with you next week! So brace yourself for more because we’re slightly brussels sprouts obsessed right now.

enjoy!

diane and todd

More Brussels Sprouts Recipes:

 Print This Recipe
Brussels Sprouts Slaw with Bacon Recipe 1 lb Brussels Sprouts, sliced or shaved thin1/2 t Celery Salt1/2 cup Mayo1 clove Garlic, minced1 t Lemon Juicezest of one Lemon1 T Dijon MustardSea Salt to tasteabout 4 slices of fried Bacon, broken into small piecesabout 1/4 c toasted Pecans

1. Wash and trim edges of brussels sprouts. Slice brussels sprouts very thin.

2. In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, dijon mustard and salt. Add shaved brussels sprouts and combine well.

3. Then add bacon and pecans to the mixture. Toss well, but gently.

4. You can serve immediately or allow to chill in refrigerator.

View the original article here

Brussels Sprouts with Cracklings and Fish Sauce Recipe

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December 05, 2010Brussels Sprouts with Cracklings and Fish Sauce Recipe
One of the great pleasures of living in the Monterey Bay is driving along coast highway and identifying the produce in the fields. This time of the year, Brussels sprouts are king and the fields are being harvested left and right by lots of hardworking people.

Brussels sprouts are funny looking,  like a bunch of tiny cabbages stuck to a power post or maybe a strange palm tree. Sometimes they’re sold as a trimmed stalk for you to 'harvest' yourself.  If you gift someone a stalk of Brussels sprouts, you'll be sure to get a chuckle.

Quirky looks aside, I love this cool-weather vegetable. Our local markets and farmers markets have super fresh ones nowadays with just cut ends and my husband and I feast them weekly.

We’ve deep fried them but they were a delicious mess that I’m not quite ready to recreate. We’ve roasted them but they can get overly bitter. Right now, we’re into boiling them and searing them in a skillet till they’ve picked up some color. Then I throw in a couple shots of fish sauce and call it a day.

Recently, in butterflying a chicken destined to be roasted, I set aside some of the excess fat and skin to cook the sprouts in. Usually I leave the fat and skin in large pieces so that I can render schmaltz and easily fish out the residuals. This time, however, I cut the bits up to fry them into cracklings, also called gribenes, an ‘in’ food these days.

It was tasty, borderline sinful if it weren’t for sprouts! The fatty richness of the cracklings contrasted nicely with the earthy vegetable. The fish sauce lent color and umami depth. It was a nice fall side dish and a good way to use up the chicken trimmings.

Non-Smelly Brussels Sprouts

If you hate these petit choux because you’ve only had them cooked to death, wherein they develop  a sulfurous odor, rest assured that there is a simple workaround. Last week I learned that Brussels sprouts should not be steamed of boiled for more than 7 minutes. Writing in the San Jose Mercury News, produce expert Michael Marks said, “For every minute beyond [the 7 minutes], it doubles the amount of gasses produced -- and the gasses produce that smell.” Set your timers my friends.

Among other sprouty tidbits that I picked up from Marks:Brussels sprouts originated in Western Europe. They are indeed named after Brussels, Belgium. There are new varieties being grown that are sweeter and milder tasting than the ones in the past that may have scarred you. There is more vitamin C from a serving of Brussels sprouts than an orange!

For selection tips, see the Brussels sprouts and Chinese sausage recipe.

Brussels Sprouts with Cracklings and Fish Sauce

Serves 4 as a side dish

1 pound of Brussels sprouts, trimmed and halved lengthwise
Salt
2 to 3 tablespoons chicken fat and skin, cut into small pieces
Fish sauce

1. Bring a heavily salted pot of water to a boil. Parboil the sprouts for 3 to 5 minutes, until just tender. Drain, flush with cold water, and drain well. Set aside. The sprouts can be prepared several days in advance up to this point, covered and refrigerated. Return them to room temperature before proceeding.

2. Heat chicken fat and skin in a medium skillet over medium heat. Sprinkle on a little salt, then let them sizzle and sear. If they get out of hand and pop up a storm, add a little water to calm them down; raise the heat and cook until the water evaporates. What you want is to render the chicken fat and then let the solids fry in that fat until the bits are golden brown and crisp. Stir them occasionally to ensure even cooking.

3. Push the fat and skin to the side of the skillet, then add the Brussels sprouts, putting them facing down. Increase the heat to medium-high or high. Let them cook for about 2 minutes, until they pick are light golden on their cut side.  Turn them and continue cooking for a little longer to heat them through. The cracklings will naturally get mixed into the sprouts.

4. When things are hot and fragrant, add 2 or 3 shots of fish sauce, turning the sprouts so they absorb the seasoning. Transfer to a serving bowl and enjoy immediately.

Related recipe: Brussels sprouts and Chinese sausage

Posted in Recipes: Vegetable Sides and Pickles | Permalink

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Cannot do brussel sprouts. Too many childhood memories of over-cooked smelly things on my plate every Sunday. Yuck.

Posted by:Mzungu |December 06, 2010 at 02:58 PM

When I arrived home from the Farmers Market with a stalk in hand, my husband and 2 stepdaughters professed their hatred of Brussels Sprouts. I was delighted, as that meant more for me! I usually fry me up some bacon, then chop the sprouts into quarters, then remove the bacon, save most of the grease and add the sprouts to the grease. Toss in some pine nuts and there ya have it! After I read your blog I added the fish sauce. Then I went upstairs to take a shower. I came back to the kitchen and the ENTIRE pan of sprouts were GONE. The sprout haters had gobbled them up. So, thank you very much, you have just added a new recipe to our family! (It turns out that they had only experienced steamed sprouts before this...no wonder they hated them!)

Posted by:WineOna |December 07, 2010 at 11:34 PM

Brussel Sprouts!!! Living in Scotland, we were brought up getting these forced down our throats a couple of times every week. Most kids HATE them!
Funny thing is now that I am grown up, I absolutely love them...todays kids still cannot stand em though

Posted by:stewart alves |December 09, 2010 at 06:54 AM

Thanks a lot for sharing. You have done a brilliant job. Your article is truly relevant to my study at this moment, and I am really happy I discovered your website. However, I would like to see more details about this topic.

Posted by:pest control |December 09, 2010 at 08:27 AM

yum yum- i a recent convert the brussel sprout- your recipe looks delicious but with vego kids we cant do. This recipe is our family fave

http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html

Posted by:kel |December 10, 2010 at 11:40 PM

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