Roasted Brussels Sprouts With Maple-Gochujang Brown Butter

I need to have guests present to serve Brussels sprouts in my house because there are not many fans in my immediate family. They are always part of my Thanksgiving meal! I served them with roasted rainbow carrots and roasted cauliflower and chickpeas with mustard viniagrette.

This recipe was adapted from Bon Appétit, contributed by Peter Som. I modified the method and proportions. The sauce was amazing!

The original recipe notes that if you can’t find gochujang, Sriracha can be substituted, to taste.

Yield: 4 to 6 Servings

• 1 1/2 lbs Brussels sprouts (from 1 stalk), trimmed, halved if large
• 1 T extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup coarsely chopped walnuts (optional) (I omitted them)
• 3 T unsalted butter
• 2 T gochujang (Korean hot pepper paste)
• 1 T pure maple syrup
• 2 scallions, thinly sliced, divided
• zest of half a lemon
• Flaky sea salt

1. Set a rimmed baking sheet in the center of the oven; preheat oven to 500°. I set my oven to convection roast.
2. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheet will be hot!) spread out in a single layer; reserve bowl.
3. Roast until brussels sprouts are charred in spots and tender, 12 minutes in a convection oven or up to 16–18 minutes in a standard oven.
4. Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
5. Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
6. Combine Brussels sprouts, half of walnuts (if using), and half of scallions in reserved bowl; add brown butter mixture and toss to coat.
7. Transfer to a platter or serving bowl and scatter (remaining walnuts) and scallions over the top.
8. Finely grate lemon zest on top; sprinkle with sea salt. (I used Fleur de Sel.)

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂

Yield: Serves 6 as a side dish

• 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
• 6 cups fresh broccoli florets (about 14 ounces) 
• 5 T avocado oil or canola oil, divided 
• 1 1/4 tsp kosher salt, divided 
• 1/2 tsp freshly ground black pepper 
• 1/4 cup thinly sliced shallot 
• 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
• 1 tsp coriander seeds, crushed 
• 1/2 cup red wine vinegar 
• 4 T (1/4 cup) honey 
• 1 dried bay leaf 
• 1/4 cup sweetened dried cranberries

1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
3. Carefully remove hot baking sheet from oven.
4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

Brussels Sprouts with Pancetta & Balsamic Vinegar

Brussels sprouts are an essential part of my Thanksgiving weekend menu because my mom and mother-in-law are here to gobble them up with me. 🙂 In this dish, they are sweetened- and darkened- with balsamic vinegar.

This recipe was adapted from The New York Times, contributed by Amanda Hesser. I significantly reduced the amount of breadcrumb topping. It was a nice side dish to serve on Thanksgiving because it comes together quickly and requires minimal oven time.

Yield: 6 to 8 servings

• 1/2 cup bread crumbs, preferably fresh
• 1 tsp thyme leaves
• 4 T extra virgin olive oil
• 4 T unsalted butter
• 2 lbs baby Brussels sprouts, washed and trimmed (cut larger ones in two)(I used an entire stalk of sprouts)
• coarse salt and freshly ground black pepper
• 6 ounces pancetta in small dice (about 1 1/2 cups)
• 3 T minced shallots
• 1 T minced garlic
• 1/2 cup balsamic vinegar
• 1/2 cup veal stock or rich chicken broth, more if needed
• 2 T chopped parsley, for garnish

1. Heat oven to 350 degrees, preferably on convection.
2. In a bowl, mix bread crumbs and thyme with 2T olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
3. Heat butter and remaining 2 T olive oil in a large skillet over medium-high heat until foamy.
4. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
5. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
6. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
7. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
8. Taste, adjusting seasoning if necessary.
9. Transfer to a warm serving bowl and scatter bread crumbs and chopped parsley on top.

Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar

A friend had recommended this recipe and I knew I was going to save it for my Thanksgiving dinner menu. I always select Brussels sprouts as one of the vegetables to serve because my mom, mother-in-law, and I love them.

It was nice to have such a simple, and relatively healthy, side dish as part of the feast as well. One side dish should be void of cheese and/or cream! 😉 I also served roasted rainbow carrots. Two clean and fresh side dishes.

This recipe was adapted from The New York Times, contributed by Mark Bittman. I doubled the recipe, using an entire stalk, and was only able to roast half in the skillet; I roasted the remainder on a rimmed baking sheet. I also decreased the balsamic vinegar.

• 1 Brussels sprout stalk (about a 2 pints or 2 pounds)
• 8 tablespoons extra virgin olive oil, to coat bottom of pan
• 10 cloves garlic, peeled
• coarse salt and freshly ground black pepper, to taste
• 1-2 tablespoons balsamic vinegar, to taste

1. Heat oven to 400 degrees, preferably on convection roast.
2. Trim Brussels sprouts off the stalk, and slice each large sprout in half top to bottom.
3. Heat half of the oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
4. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
5. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Coat remaining sprouts with olive oil, salt and pepper and place on a parchment-lined baking sheet in oven with the skillet.
6. Taste, and add more salt and pepper if necessary. Combine all roasted sprouts in the skillet.
7. Stir in balsamic vinegar, and serve hot or warm.

One Year Ago:

• Braised Brussels Sprouts with Pancetta
• Maple Dijon Roasted Rainbow Carrots

Two Years Ago:

• Roasted Brussels Sprouts with Pears & Pistachios
• Broccoli Spinach Puree

Three Years Ago:

• Roasted Vegetables with Pomegranate Vinaigrette
• Spinach Spoon Bread

Four Years Ago:

• Swiss Chard & Leek Gratin with Roasted Brussels Sprouts

Braised Brussels Sprouts with Pancetta

This quick cooking side dish is perfect for Thanksgiving or any other large holiday meal because it is prepared on the stove top when the oven is often too busy for another pan.

This recipe was adapted from The New York Times, contributed by Suzanne Goin. According to the Times, braised vegetables are a hallmark of Goin’s cuisine. It was described as a “marvelously flavorful dish, rich with garlic and salty pancetta.” A keeper! I completely agree. Simple and perfect.

Yield: Serves 6 to 8

Time: 30 minutes

• 1 ½ cups fresh bread crumbs (I used prepared bread crumbs)
• 2 teaspoons thyme leaves
• 6 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter
• 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
• coarse salt and freshly ground black pepper
• 8 ounces pancetta in small dice (1 1/2 cups)
• 3 tablespoons minced shallots, more to taste
• 1 tablespoon minced garlic
• ½ cup balsamic vinegar
• ½ cup veal stock or rich chicken broth, more if needed
• 2 tablespoons chopped parsley

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. (I substituted prepared bread crumbs.)
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy.
3. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
4. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
5. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
6. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
7. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top. (We had bread crumbs on the side.)

One Year Ago:

• Roasted Brussels Sprouts with Pears & Pistachios
• Broccoli Spinach Puree

Two Years Ago:

• Spinach Spoon Bread

Three Years Ago:

• Swiss Chard and Leek Gratin & Roasted Brussels Sprouts

Roasted Brussels Sprouts with Pears and Pistachios

Brussels sprouts on their stalks are completely irresistible to me. My husband isn’t a fan, so when my mom comes to visit I make them for us. This year my mother-in-law was here to gobble them up as well! This roasted version was a wonderful side dish- absolutely fabulous with the sweetness of the pears and the crunchiness of the nuts. This recipe was adapted from Bevi of Food 52, via A Pug in the Kitchen. This is definitely my new go-to brussels sprouts recipe. Delicious.

Yield: Serves 4 to 6 as a side dish

• 2 pounds brussels sprouts (from 1 large stalk), halved lengthwise
• 4 T olive oil
• 1/2 to 1 teaspoon coarse salt
• freshly ground black pepper, to taste
• 1 to 2 Bosc pears, halved lengthwise and cored
• 1/4 cup shelled pistachios, chopped coarsely (I used salted)
• Juice of 1/2 large lemon

1. Preheat oven to 425° F (convection roast). Place the prepared brussels sprouts on two parchment-lined baking sheets and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on one of the baking sheets, making sure there is enough oil to coat their cut surfaces.
2. Roast the brussels sprouts and pears for about 15 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear — it many not be caramelized at this point. Alternate the position of the pans and continue to roast another 5 to 10 minutes.
3. Reduce the oven heat to 375° F. Add the pistachios and roast an additional 5 minutes to lightly toast them.
4. Remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Chop the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

One Year Ago:

• Cranberry Margaritas
• Pear of Desire