Monday, November 30, 2009

Roasted Brussel Sprouts and fast food, my way!

Thank you so much for all the lovely comments on my One Year Blogoversary!

I made this recipe about a month ago. That's how far behind I am in blogging. I'm out the door at 6:45am every weekday, and home about 11 hours later.  I usually jump into making dinner right away, and if I have a little time to myself-- I try to catch up on what the rest of my food blogging friends have been posting.

This is a really quick post, tonight. So, I thought I'd share how I cook on a work night, with all of you.  That's why I won't have a recipe written out, like I usually do.  I think this is an easy dinner, that's more about technique and not being afraid to season your food. When I'm cooking fast, I don't measure. I taste... add a little seasoning at a time, and one final time before plating.

I'm not a fan of Brussel sprout, but my husband is.  I thought I'd try roasting them, with the attitude that I was going to work on eating more of these funny lookin' vegetables. I always thought of them as miniature cabbages, which I hated as a kid. For the record, I like cabbage, now.

I've blogged how I keep my bacon frozen. I sliced some and started to render the fat in my cast iron skillet.

I shoved the bacon off to the side, and placed the cut Brussel sprouts, face down. On medium-high heat, I let these brown for a minute or two...


I like to season with kosher salt & fresh cracked pepper. Just a sprinkle... and into a preheated oven at 400F they go. They take between 10-15 minutes to be cooked with a golden color.


On another burner, I've heated some olive oil.  I belong to the club, where I don't sear with extra virgin olive oil. I use EVOO more as a dressing or finishing oil. That's what I've heard a lot of reputable chefs say, and so that's what I do.  The oil is hot, so I put two pork chops in, seasoned with kosher salt & fresh cracked pepper only.  That goes into the oven, next to the Brussel sprouts.  How long? Oh, 7-8 minutes. I always cook by temperature. 140F is good for us.

I found some yams, which I peeled and cooked and mashed. No sugar. Just a splash of OJ and a pinch of salt.  The chops got removed, and covered in foil. On a whim, I quickly cooked some sliced apples with a little bit of apple cider and water, and a dash of cinnamon. Then I deglazed the pan with some apple cider, a splash of dry white wine (sauvignon blanc) for a simple pan sauce.

In less than 30 minutes, we had dinner. This is my idea of fast food-- not from a drive-thru, but by learning a few techniques like roasting veggies and searing meat.  Pan sauces, to me, are flavorful and an easy way to clean the pan-- that's what deglazing is all about! Overall, the meal was healthy-- well, the bacon might be negotiable.  In my world, bacon makes everything taste great. My husband loves bacon on and with anything!

I liked the Brussel sprouts, too!  They had a nice nutty flavor, with the bacon... yeah, I ate a healthy serving of them.   I think this would be a great way to convince someone to try Brussel sprouts. It's so much better than my childhood memories of boiled Brussel sprouts. How I used to dread it when my mother made them that way.

I'm signing off early, tonight. I still have two bread recipes and a few other meals I've made, that I've yet to share. My leftover turkey meat is frozen. I don't see me having much time to make the recipes that I have planned until this weekend.


Night all!


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17 comments:

Stacey Snacks said...

You know I eat my roasted sprouts at least once a week in the winter!
I love them!
(I need to eat a little more of them lately and not so much pie!).

Fresh Local and Best said...

Pan roasting brussel sprouts with bacon is one of my favorite ways to prepare this autumn vegetable. Looks great!

Cheryl said...

My teenage daughter and I eat roasted brussel sprout at least once every two week. I cook them as you do then, as they are roating, I make a simple browned butter sauce which we drizzle over the top while they are still hot. Yummy!

TKW said...

Oh yeah, sugar! Way to make brussel sprouts palatable...BACON! This is why I love you.

Debinhawaii said...

I have learned to like Brussels sprouts by adding lots of bacon or pancetta. Your dinner looks delicious!

Susan said...

Love brussel sprouts that way. Most often I used pancetta instead of the bacon. What a treat. You have a very busy schedule. Hang on.

George Gaston said...

Debby, there is always something good cooking in your kitchen. These Brussels Sprouts look incredible! So does your whole dinner.

Kate said...

Love those sprouts! I roasted them last year during the holidays and they were a big hit! Yours look lovely...I need a big plateful right now!

Mary said...

You've done a great job with the sprouts! As a matter of fact, the entire meal looks wonderful.

Muneeba said...

I'm not crazy abt brussel sprouts either, but roasting them is definitely my preferred way of eating them. You are one energetic woman, to do all that u do, every single day! Yes, I'm your not-so-secret admirer ;)

Cheryl said...

I adore Brussel Sprouts but hubster is not a fan, those look so good tho I bet I could get him to eat them! Fabulous!

Chiara "Kika" Assi said...

I've started liking brussels sprouts lately, so I'm definitely looking for new ways to cook with them... thanks for a great recipe!

Jen_from_NJ said...

I made pork chops and brussels sprouts last night! I will be posting it later. That's my idea of fast food as well. I wish that I added some bacon to my sprouts. I have some ready to go in the freezer thanks to your advice :)

Chatty Cricket said...

Debby yours is my new favorite food blog.

These brussel sprouts need to get in mah belly.

benbes said...

I love brussel sprouts but never roasted them, I will try your recipe sound delecious.
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Michael J Anderson said...

Good to see some hearty 'real' food! We love to cook our brussel sprouts with garlic, either pan fried or oven roasted.

They come out a treat and are quite nutritious.

HeatherT said...

How long do you leave the brussel sprouts in the oven>?