roasted brussels sprouts with capers, walnuts, and anchovies

The Best.  It's a bold statement, right?  To say something is the BEST you've ever tasted.  People throw the phrase around too loosely and apply it to things that simply don't deserve such high praise.  "This is the best corn dog I have EVER tasted!" "Have you tried this burger! Best burger ever!" "OMG, this cheese may be the BEST CHEESE EVER."  And we all know that the chances of that corn dog, burger, or piece of cheese being the BEST EVER are pretty slim.

 

I feel like the word "best" is losing the grip on it's definition.  So when I say something is the best I've ever tasted, I really want to mean it.  So, here goes:

 

I'm pretty sure these are the best Brussels sprouts I've ever tasted.

My friend Karen introduced me to this recipe last year and it's the only way I ever want to eat Brussels sprouts anymore.  When I serve these to friends, they often approach the dish with reservation.  Brussels sprouts?  Anchovies?  Honey?  Say wha?!  But my FAVORITE part is watching them taste their first bite.  That's all it takes.  The flavor of the golden roasted Brussels sprouts paired with the salty, briny, slightly sweet vinaigrette and crunchy walnuts is genius.  It just...works.

Roasted Brussels sprouts has been at our family's holiday table for many years.  But this year, I'm going to introduce this new twist on the old family favorite.  And I can't wait to watch them take their first bite!

 

Happy Holidays everyone!

Roasted Brussels Sprouts with Capers, Anchovies, and Walnuts

 

(Recipe courtesy of Karen Wilken)

 

3 pounds Brussels sprouts, halved

3/4 cup extra-virgin olive oil

salt and freshly ground pepper

1 cup walnuts

1/4 cup red wine vinegar

1 tablespoon Dijon mustard (or a grainy mustard)

2 tablespoons honey

3 tablespoons capers, rinsed and chopped

2 garlic cloves, minced

2 shallots, mined

2 tablespoons anchovy paste (or one 2-ounce tin of anchovies, drained and minced)

 

 

(1) Preheat the oven to 425 degrees. Spread the walnuts on a shallow baking sheet or pie plate and toast in the oven for about 8 minutes, until golden and fragrant.  Once cool, coarsely chop and set aside.

 

(2) In a large bowl, toss the Brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper.  Spread the Brussels sprouts on to large, shallow rimmed baking sheets and roast for 35-40 minutes, tossing with a spatula halfway through cooking.  They should be golden and charred in some spots. 

 

(3) In the same large bowl, whisk the vinegar, mustard, and honey.  Slowly whisk in the remaining 1/2 cup of olive oil until the mixture is emulsified.  Add the capers, garlic, shallots, and anchovy paste.  Taste, then season with salt and pepper as necessary.  Add the sprouts and the walnuts, toss well and serve.

Enjoy!
xo h

 

shaved brussels sprouts salad with parmesan & walnuts

My love for Brussels sprouts extends far and deep, years before they became a fad at hip eateries in Chicago and San Francisco.  Back to a time when the idea finding fresh Brussels sprouts at the grocery store in Fairbanks was unthinkable, and so ours came to the dinner table via frozen baggies from the super market.  We were so oblivious to the thought of fresh Brussels sprouts as a kid that when we grew them in our family garden, my sister and I were more excited to use them as "Barbie cabbages" than actually consuming them.

 

Also, Holly and I were obsessed with Barbies. 

 

Anywho, times sure have changed!  Holly and I no longer play with dolls that have no realistic relation to the actual measurements of a real woman, and nowadays I can stop by the grocery store and pick up an ENTIRE STOCK of Brussels sprouts for dinner!  Or in my case, spot them at Trader Joe's in Oregon and bring them home in my luggage. 

 

People do that, right?

 

Well, if they don't, they should.  My sister thought I was nuts and snapped a photo.  (Have I also mentioned how I stockpile Trader Joe's items at my house?  I should probably share less, frankly.)

 

 

My usual method of preparation is to roast them with olive oil, salt, and pepper,  or sear them in a hot cast iron skillet with plenty of bacon.  But I came across a recipe for a raw Brussels sprouts salad and was intrigued.  I'd heard about these raw salads, but never attempted one myself.  It had simple ingredients I almost always have on hand, and it came together quickly and beautifully.  And now I'm obsessed with it. 

 

[Side note: check out my pretty new cutting board my Dad made me for Christmas!!!  I love love loooooove it and decided it needed to make the blog and the photo shoot, too. ]

I tend to find myself in salad ruts, using the same tried and true ingredients over and over.  But this salad is different and surprising and completely delicious and nutritious.  I enjoy the flavor the apple cider vinegar lends to the dressing, and ribbons of sprouts are complimented by the saltiness of the Parmesan and the nutty walnuts.  Try it and I think you'll become addicted, too! 

Shaved Brussels Sprouts Salad with Parmesan & Walnuts

 

(Adapted from Shutterbean)

 

3/4 pound Brussels sprouts

1 cup toasted walnuts, chopped roughly

3/4 c. Parmesan cheese, shredded (I use my food processor)

1/2 cup olive oil

1/4 cup apple cider vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

salt & pepper

 

1.  Shred the Brussels sprouts in a food processor, on a Mandolin, or with a sharp knife.  Toss them in a bowl with the toasted walnuts and cheese (saving a little of each for the top of the salad as presentation).

 

2. In a small jar with a lid, add the olive oil, vinegar, mustard, honey, salt and pepper.  Shake well.

 

3.  Pour the dressing over the salad (you may not want to use it all- add some, then test for flavor, and keep adding until the salad has the amount of dressing you like).  Top with the remaining cheese and walnuts and serve immediately!

 

Enjoy!

xo h

 

Roasted Brussels Sprouts

I can't let another holiday season pass by without writing about my favorite vegetable dish in the whole world.  Roasty, toasty Brussels sprouts.  The most wonderful veggie preparation of them all.  They grace nearly every holiday table I'm at.  And I'll bet I'm not the only one who brings a stalk of Brussels sprouts with her in her suitcase when traveling to visit her sister 3000 miles away for Thanksgiving.  Am I right, people?!

 

I'm a little bit of a weirdo.  But at least I own it.

 

Growing up, my family was not your typical family of eaters. We ate all the things our friends ate, but my parents also fed us quite a bit of atypical eats for youngsters. We were the kids sitting down to eat a bucket of steamer clams, making our own sushi, picking apart Dungeness crab, and loading our plates up on buttery Brussels sprouts.  We learned to love unusual foods, and to this day we're the least picky family of eaters I've ever known.  I have my mom and dad to thank for that!

They were just so perfect- I had to bring them with me!

If you've tried Brussels sprouts (named after the city that made them popular) and think you hate them, you don't.  You just had them steamed or boiled until they were mush and smelled like overcooked cabbage.  So try them like this.  Trust me, you will LOVE them. 

 

If you've never tried Brussels sprouts...what's wrong with you?!  They are delicious!  Seriously!  And don't be one of those people that says you don't like something when you've never tried it.  It doesn't work on me when my three year old niece says it, and it won't work if you say it.  Buy yourself a pound or two of Brussels sprouts and give this recipe a whirl.

Roasted Brussels Sprouts

(Adapted from Barefoot Contessa)

 

1 1/2 pounds Brussels sprouts

3 tablespoons olive oil

3/4 teaspoon kosher salt (big pinch)

several grinds of black pepper

 

Preheat the oven to 425 degrees.  Remove any ugly or yellow outer leaves from the sprouts.  Cut off a bit from the the stem end, then slice each sprout in half.  Scatter on a large sheet tray and toss with olive oil, salt and pepper.  Roast for 30-35 minutes, tossing with a spatula halfway through cooking, until they get a nice golden, crispy brown (I like mine really crispy).  Once removed from the oven, toss with a bit more salt and serve immediately. 

 

Enjoy! xo H