brussels sprouts – TasteFood

Autumn, Fall, side dish, tastefood, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

November 7, 2017July 22, 2018by Lynda Balslev2 Comments

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

holiday, Thanksgiving, Vegetables and Salads, Vegetarian

Roasted Brussels Sprouts and Grapes with Farro and Walnuts

November 17, 2016July 22, 2018by Lynda Balslev3 Comments

This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. Farro and toasted walnuts add heft and heartiness to this side dish, while nicely providing a satisfying vegetarian option on a meat laden table. If you can’t find pomegranate balsamic vinegar, you can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Serves 4 to 6 as a side dish.

1 pound brussels sprouts, halved (or quartered if large)
12 ounces seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)

Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes more, stirring once or twice. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.

Pasta

Pasta with Bacon and Brussels Sprouts

September 15, 2013July 23, 2019by Lynda Balslev7 Comments

Are you looking for ways to get your family to eat brussels sprouts? This recipe may do the trick – with a little help from bacon. Fresh yet hearty, full of healthy crucifers and dotted with crispy bacon, this simple dinner is perfect for an autumn weeknight.

Pasta with Bacon and Brussel Sprouts

Cauliflower or broccoli may be substituted for the brussels sprouts.

Serves 4.

1 pound orrechiette or conchiglie pasta

1/2 pound bacon, cut in 1/2-inch pieces
3/4 pound brussels sprouts, halved (quartered if large)
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add the bacon and cook until fat is rendered and bacon is golden. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Discard all but 1 tablespoon bacon fat from skillet. Add the brussels sprouts and saute until they are crisp tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds, then add the chicken stock. Continue to cook until the brussels sprouts are tender, 3 to 4 minutes. Add the cream and simmer until thickened to a sauce consistency, about 2 minutes. Stir in the salt and pepper and check for seasoning.
Add the brussels sprouts, bacon and cheese to the pasta and toss to combine. Serve with extra cheese on the side.