10 hours ago
Wednesday, October 26, 2011
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
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.