CH Runners
Not Running => Food => Topic started by: BonitaApplebum on November 20, 2012, 06:34:15 PM
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I have one big stalk of Brussels sprouts. Not enough to serve the sprouts alone. I'd still like to use them in a dish for Thanksgiving. Any ideas?
I was thinking of maybe roasting them and doing some sort of wild rice medley? I did that once with wild rice, roasted squash, leeks, roasted corn, and cranberries all tossed together. Or maybe with quinoa? Ideally it would be a vegetarian dish (not that any of my guests are veggie this year, I just like serving a few veggie options).
Thoughts?
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I have one big stalk of Brussels sprouts. Not enough to serve the sprouts alone. I'd still like to use them in a dish for Thanksgiving. Any ideas?
I was thinking of maybe roasting them and doing some sort of wild rice medley? I did that once with wild rice, roasted squash, leeks, roasted corn, and cranberries all tossed together. Or maybe with quinoa? Ideally it would be a vegetarian dish (not that any of my guests are veggie this year, I just like serving a few veggie options).
Thoughts?
I'd go with your wild rice medley thoughts... I'd roast them and then chop them up and toss them in....
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I'd go with your wild rice medley thoughts... I'd roast them and then chop them up and toss them in....
Yeah, I think that will work. I already have quinoa, though, so I might do that instead of wild rice.
Would the cranberries still work with it? I think the leeks would (although I'm doing leeks in another dish). I have more squash than I know what to do with... on the other hand, I don't want to over complicate it.
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I found this: http://glutenfreegoddess.blogspot.com/2011/04/quinoa-with-roasted-brussels-sprouts.html (http://glutenfreegoddess.blogspot.com/2011/04/quinoa-with-roasted-brussels-sprouts.html)
Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds
In a roasting pan, combine:
1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill
To serve:
2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste
Instructions:
Cook one cup of quinoa.
In the meanwhile... toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.
Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.
Serve immediately.
I'd swap out dried cranberries for the raisins (for some reason my husband has a terrible aversion to golden raisins), but otherwise I think I'd follow it.
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That sounds great. Cranberries should go fine - I have seen recipes for roasted Brussels sprouts that include cranberries and balsamic, so it's the same flavors in play.
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I prefer vegetable dishes free of grains so recommend ... (I also hate rice so you can ignore me)
http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-with-Shallots-and-Wild-Mushrooms-236410 (http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-with-Shallots-and-Wild-Mushrooms-236410)
http://www.wholeliving.com/155109/maple-roasted-brussels-sprouts-and-rutabaga-hazelnuts (http://www.wholeliving.com/155109/maple-roasted-brussels-sprouts-and-rutabaga-hazelnuts)
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I was thinking of maybe roasting them and doing some sort of wild rice medley? I did that once with wild rice, roasted squash, leeks, roasted corn, and cranberries all tossed together. Or maybe with quinoa? Ideally it would be a vegetarian dish (not that any of my guests are veggie this year, I just like serving a few veggie options).
I love the idea of this with wild rice.
I've done roasted with shallots and hazlenuts- that's a good combo. But, I like your idea of your yummy mixed medly. In fact, I might have to make that myself.
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This looks good, of course: http://www.epicurious.com/recipes/food/views/Cauliflower-and-Brussels-Sprout-Gratin-with-Pine-Nut-Breadcrumb-Topping-350452 (http://www.epicurious.com/recipes/food/views/Cauliflower-and-Brussels-Sprout-Gratin-with-Pine-Nut-Breadcrumb-Topping-350452)
This looks phenomenal: http://www.epicurious.com/recipes/food/views/Roasted-Vegetables-with-Balsamic-Lemon-Vinaigrette-4381 (http://www.epicurious.com/recipes/food/views/Roasted-Vegetables-with-Balsamic-Lemon-Vinaigrette-4381)
I like the idea of pairing them with carrots: http://www.epicurious.com/recipes/food/views/Carrots-and-Brussels-Sprouts-241514 (http://www.epicurious.com/recipes/food/views/Carrots-and-Brussels-Sprouts-241514)
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Yeah, I think that will work. I already have quinoa, though, so I might do that instead of wild rice.
Would the cranberries still work with it? I think the leeks would (although I'm doing leeks in another dish). I have more squash than I know what to do with... on the other hand, I don't want to over complicate it.
There are quite a few Brussel sprout recipes that use cranberries. I think you're good to go with rice or quinoa!
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OK, it turned out pretty well. I roasted the sprouts, leeks, and cranberries (tossed in oil and balsamic), and then mixed with quinoa and slivered almonds. I liked it a lot! I meant to take a pic, but... too late. :D It did present well, though. I'll make it again!