Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Recipe adapted from closetcooking.com and serves 4
- 2 pounds Brussels sprouts (trimmed and halved)
- 1 TB. olive oil or Lemon Olive Oil
- salt and pepper to taste
- 1 small red onion cut in chunks
- 1 cup dried cranberries
- 1/4 cup balsamic vinaigrette
- 1/4 cup pine nuts slices (toasted)
- 1/4 cup parmigiano reggiano (grated, optional)
- Toss the Brussels sprouts in the oil along with the salt and pepper.
- Arrange the Brussels sprouts in a single layer on a baking sheet. Spread out red onion chunks among the Brussels sprouts.
- Roast in a preheated 400 degrees, flipping them once in between, about 30 minutes. Add in cranberries the last 5 minutes of roasting.
- Toss the Brussels sprouts in the balsamic vinaigrette along with the pine nuts and garnish with the parmigiano reggiano.
Cook's notes: This is a great basic vinaigrette that goes well on roasted vegetables or drizzled over salads.
- 1/4 cup balsamic vinegar, Pomegranate Quince or Red Apple
- 1/4 cup extra virgin olive oil
- 1 TB. Dijon mustard
- 1 tsp. honey
- 1 large clove garlic (grated)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 TB. olive oil or Herb Olive Oil
- 3 cloves garlic, minced
- 2 TB. Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 24 ounces broccoli florets
- 16 ounces baby potatoes, scrubbed and halved
- 1 large onion, cut into fourths
- 1/3 cup freshly grated Parmesan
- 2 TB. chopped fresh parsley leaves
- Preheat oven to 400 degrees.
- In a small bowl, whisk together olive oil, garlic and Italian seasoning. Season with salt and pepper, to taste.
- Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer. Add an onion chunk in each foil packet.
- Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
- Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.
- Serve immediately, sprinkled with Parmesan and parsley, if desired
Cook's note: Recipe adapted from twopeasandtheirpod and serves 4.
This salad is great as a side dish or main dish for your holiday entertaining.
For the Maple-Mustard Dressing:
- 1/4 cup extra virgin olive oil or Lemon Olive Oil
- 1 tsp. finely minced shallot
- 1 clove garlic, minced
- 1 tsp. Dijon mustard
- 2 TB. apple cider vinegar
- 1- 1/2 TB. pure maple syrup
- Salt and black pepper, to taste
- 6-8 cups mixed greens, loosely packed
- 2 large Granny Smith apple, cored and thinly sliced
- 1 small red onion, very thinly sliced
- 1- 1/2 cups halved red seedless grapes
- 1 cup candied pecans
- 1/2 cup crumbled blue cheese
- To make the Maple-Dressing, combine olive oil, shallot, garlic, mustard, vinegar, and maple syrup in a small bowl or blender. Whisk together and season with salt and black pepper, to taste.
- In a large bowl combine salad greens, apple slices, grapes, candied pecans, and blue cheese. Drizzle salad with dressing and toss to combine. Serve immediately.