B.S. meaning Brussels sprouts. The usual b.s. will never end on this blog.
These beauties are from MY garden! Yes, our first year growing Brussels sprouts (really, my husband grew them, I just harvested them).
We were supposed to wait for the first frost, but they were getting too cabbagy and leafy, so I had to pick some of them this weekend, the weather has not been cooperating with gardening this year, that's for sure.
Here, I roasted them and tossed them with a caper anchovy vinaigrette, not something I usually would think to toss these babies with, but they were DELICIOUS!
This recipe is from the Thanksgiving issue of Food & Wine and the recipe comes from Michael Symon.
Warning: This is not for the faint of heart. You have to like strong flavors here.
I only made 1/3 of Symon's dressing. I can't even imagine using a whole tin of anchovies as the original recipe reads. Yikes! and he wants you to use 3 tablespoons of capers? This is for someone who doesn't really like brussels sprouts, it seems.
I would add the dressing slowly and taste it. I wrote out the recipe how I made it (3/4 cup of olive oil? I don't think so). I also omitted the 2 cloves of garlic, I wanted people to actually TASTE the sprouts and not just the dressing.
One last criticism about the recipe (and I roast a lot of veggies): The recipe wants you to roast the sprouts at 425F for 45 minutes. If you did this, they would be BURNT TOAST, trust me. Too high of a temp and too long to roast them. Roast them at 400F for only 15-20 minutes (unless they are huge).
Still, with all my complaining and changes to the recipe, this was a delicious, different way to make a vegetable dish ahead of time for Thanksgiving. The toasted walnuts and the pungent flavors really worked well with the roasted sprouts to make a nice salad.
I told you this post would be a lot of B.S.
Roasted Brussels Sprouts w/ Capers, Anchovies & Walnuts (adapted loosely from Food & Wine):
3 lbs. of Brussels sprouts, stems trimmed and halved
olive oil, kosher salt & pepper
1/2 cup of walnuts, toasted and chopped
Dressing:
1 tsp of grainy French mustard
3 tbsp red wine vinegar
1 tbsp honey
1 tbsp capers, drained and chopped
1 shallot, minced
3 anchovies, rinsed and chopped
1/4 cup of olive oil
Whisk together the dressing ingredients and set aside.
On a large baking sheet, toss the sprouts with the olive oil and sprinkle w/ kosher salt and pepper.
Roast for about 20 minutes, turning them once, in a 400F oven.
Toast the walnuts in a toaster oven and chop them.
Mix the warm Brussels sprouts with the walnuts and some of the dressing, just to coat them.
You can make this 2 hours ahead and serve at room temperature.
Enjoy!
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13 comments:
cant wait try this...we love brussel sprouts.
I luv them. I also put them in with black eyed peas or butter beans.
Nice to know we have a competent cook on the case, testing Symons' recipes, the man must be too busy to test his own. Give hubby a high-five from me for the lovely sprouts.
These look great...I love brussels sprouts...only wish my husband did, too!
Just made and posted this the other day---agreed, definitely strong flavors, especially since I prefer sweeter brussels sprouts dishes! It was a nice change though!
This recipe is in his cookbook as well and I've made it before! And adored it. That dressing may be intense, but it's also delicious.
I love Brussels sprouts. I will try this recipe. thank you.
Your sprouts look wonderful! This was my first year growing them also and they didn't look like yours. They were so tiny - and we've had many frosts here in MT - that a friend suggested I pickle them. We'll see in a few weeks....thanks for teaching me how to roast vegetables.
Wow those brussel sprouts look amazing! Next year I plan to try to grow them as well. Wish me luck. I will have to try this recipe sometime.
Wow... these look wonderful! I have never grown b.s. myself, but you have inspired me to give them a try next year!
I'm so impressed with your B S! I never grew them, they look so good. Love your ranting!
Yeah - Symon's brave. But happily b.s. are braver and can stand it. I've never grown them yet - but they are a fall favorite.
I'll take your advice. I must try this, and the dressing sounds terrific.
LL
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