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Tag Archives: brussels sprouts

PARMESAN BRUSSELS SPROUTS

23 Sunday Aug 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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brussels sprouts, delicious, elegant, family, red wine vinegar, thyme

An elegant dusting of parmesan cheese make these Parmesan Brussels Sprouts a family favorite.

PARMESAN BRUSSELS SPROUTS

parmesan brussels sprouts

1 pound brussels sprouts, sliced

2 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 clove garlic, minced

salt and freshly ground black pepper

1 tablespoon red wine vinegar

1/4 cup freshly grated parmesan cheese

Heat oven to 450F. Toss brussels sprouts, olive oil, thyme, garlic, salt and pepper, spread evenly on a rimmed cookie sheet. Roast 20 minutes, stirring once. Toss with vinegar and parmesan cheese.

Enjoy!

Recipe adapted from Good Housekeeping

www.goodhousekeeping.com/

CARAMELIZED BRUSSELS SPROUTS WITH LEMON – FAYETTEVILLE PILATES AND BARRE

09 Thursday Oct 2014

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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brussels sprouts, caramelized, lemon

Friends from Louisiana came and spent the weekend with us, and her daughter had never before tried brussels sprouts, although she had seen them in the supermarket and pointed out the “cute baby lettuces”.  This is one of my favorite ways to cook brussels sprouts, the caramelization brings out a little sweetness and the lemon brightens the flavor – delicious!

CARAMELIZED BRUSSELS SPROUTS WITH LEMON – FAYETTEVILLE PILATES AND BARRE

caramelized brussels sprouts

1/4 cup olive oil

4 cups brussels sprouts, rinsed, trimmed and halved lengthwise

salt and freshly ground black pepper

2 tablespoons water

lemon zest

juice from half a lemon

In a large nonstick skillet, heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, be slightly tender. Remove cover and increase heat slightly. When cut sides are well caramelized, toss brussels sprouts in pan, sprinkle with lemon zest and drizzle with lemon juice and sprinkle with more salt and pepper to taste.

Enjoy!

Recipe adapted from Better Homes and Gardens All Time Favorites, 2013

http://www.bhg.com/

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

14 Saturday Dec 2013

Posted by Ceri Wilkin in Dessert, Fish, Salad, Vegetables

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beet, brussels sprouts, cranberry, dinner, feta, lemon, lime, menu, mustard, pie, salmon, sauce, side, tarragon

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner – the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

27 Wednesday Nov 2013

Posted by Ceri Wilkin in Uncategorized

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bacon, brussels sprouts, butternut squash, creamed, duck fat, garlic, green beans, honey, lemon, mirin, parmesan, parsnips, potatoes, sides, spinach, sweet potatoes, Thanksgiving

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day – a tradition I didn’t grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/…/daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON


2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

24 Wednesday Apr 2013

Posted by Ceri Wilkin in Uncategorized

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baguette, bread crumbs, brussels sprouts, proscuitto, side dish

This was a lazy Sunday evening dish, thrown together with what was in the refrigerator. After a busy weekend following multiple recipes, it was lovely to leisurely search through my (large) pile of prospects and find one that was appealing, with all the ingredients close at hand.

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

6 slices proscuitto
1 cup fresh French Baguette breadcrumbs
1/2 teaspoon black pepper, divided
2 tablespoons butter
1 1/4 pounds Brussels sprouts, trimmed and halved lengthwise
1/4 teaspoon salt

In a large skillet, cook proscuitto over medium heat until crisp, about 6 minutes. Transfer to a plate lined with paper towels, cool.
Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add 1/4 teaspoon pepper and transfer to a plate.
Wipe out skillet and add butter. When melted, add Brussels sprouts, cut sides down. Add 1/4 cup water, cover and cook over medium-low heat until just tender, about 4 minutes. Uncover and cook over medium-high heat until liquid has evaporated and Brussels sprouts are browned, about 3 minutes more. Season with salt and remaining pepper. Toss with proscuitto and toasted bread crumbs and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/…/Brussels-Sprouts-with-Brioche-Bread-Crumbs-Re…

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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