I want to A) introduce you to my "famous" brussel sprout recipe and B) apologize for the terrible photos that I don't have time to re-take if I want to get this recipe out to you before Thanksgiving. I call this recipe famous, because my husband requests it all the time. My husband who does not like vegetables. *EDIT - Jasper has informed me that he does too like vegetables!* This week he asked me if we could have steak and brussels for dinner, or even just brussels, and I just about fell over in shock. Let's roast some brussels sprouts!
Trim and halve some sprouts, chop some bacon, and toss them around in olive oil, salt, and pepper. Roast for 30 minutes. So far - pretty easy, right?
When they are done, toss in a dressing of balsamic vinegar, honey, and stone ground mustard. The end. Seriously, that's all there is too it! They are tender and crispy, sweet and savory, and pretty much just all-around awesome. Whether you make these for your holiday spread or a weeknight dinner - enjoy!
Melissa and I are back at it! This time it is with a super delicious, and seasonally appropriate, roasted vegetable pot pie that is super comforting and filling. I think even meat eaters will love it - seriously! If you think about it, there isn't that much chicken in a regular pot pie, and it is in tiny cubes that sort of blend in with everything else. So who's gonna miss it? Not me! Especially not when you top it with a killer rosemary and black pepper crust. I'm not kidding, you guys, this crust is awesome. I want to use it for all kinds of savory tart type things. This recipe is labor intensive, so give yourself time. Or make it with a buddy!
So, first step - make the dough for the crust. This involves flour, butter, buttermilk, egg yolks, and (most importantly) rosemary and black pepper. Crack that black pepper yourself, you want the flavor and the unevenly sized bits. The crust is what makes this dish special, so don't skip it!
Next, cut up those veggies! So, so many veggies. We made a lot of editorial choices with this recipe - eliminate pumpkin (who needs it when there is also butternut squash?), boost the brussels, etc... Afterwards we realized (per Melissa's husband) that replacing the carrots with parsnips would have added a nice pepperiness to balance the sweetness of the squash. Good idea, Dave!
It's been a while since I've posted a Smells Like Brownies & Well Dined vegetarian lunch team-up recipe, what with holidays and traveling and all. Now I return to you with this delicious flatbread made with hearty whole-wheat dough, tender brussels sprouts sauteed in brown butter, creamy goat cheese, and salty Parmesan and capers. So good.
We called it a flatbread instead of a pizza simply because the toppings seemed more along those lines, and they were a bit loose and not glued down by cheese. But it doesn't really matter what it is called.
I think brussels sprouts got a bad rap in the 80's when everybody was boiling them to death, gross. But when they are roasted until they caramelize or shaved thin and served raw - yum. Here we saute them quickly in some brown butter and toss them with goat cheese and capers - double yum.
Lots of freshly grated Parmesan goes on top (plus more when it comes out of the oven). It's just beautiful.