Roast Brussels sprouts are a classic side dish for Thansksgiving. Roasting gives them a sweetness that is totally different from the way they taste cooked any other way. This recipe will convert even Brussels sprout haters. The Cannellini Mash could be a stand in for mashed potatoes, or add some pureed winter squash for a seasonal touch. I’m taking this to Full Plate Thursday (this week on a Tuesday) at Miz Helen’s Country Cottage.
The sprouts and mash are a vegan/vegetarian/gluten free meal by themselves. Add a salad on the side and the dinner menu is full.
In my omnivore family, I’m going to serve it with lemon chicken. Everything can go into the oven at the same temperature, making an easy dinner for one oven when you are busy.
There a lot of recipes out there for roast Brussels sprouts. The discussion centers around whether to preboil them before roasting. I have tried them multiple ways (this being a favorite winter vegetable for my family and friends) and have come up with a version which works best for us. My ideal sprout has a creamy center and crisp, brown outside leaves with a definite crunch. In order to have that creamy center without completely burnt leaves, I’ve found I need to precook them very briefly.
Roast Brussels sprouts
- 4 cups of Brussels sprouts – trimmed and halved if large
- Kosher Salt
- Olive oil – about 2 tablespoons
- Preheat your oven to 425 F.
- Bring a large pot of water to a boil, add about 1 tablespoon of salt
- Add the Brussels sprouts, bring back to the boil, lower the heat and cook for 2 minutes.
- Strain and run cold water over them to cool slightly and stop cooking.
- Toss with olive oil and salt.
- Spread onto a parchment lined baking sheet in a single layer. Include any leaves that have fallen off.
- Bake for 40 minutes until the outsides are crisp.
Cannellini Bean Mash
- 2 cans of cannellini beans, drained and rinsed
- ¼ cup of roast garlic cloves or 3 garlic cloves, minced
- 1 cup of roast winter squash or pumpkin (canned ok)
- 1 cup of coconut water or vegetable stock
- 2 tablespoons of olive oil (or butter)
- grated zest of 1/2 lemon
- Salt, pepper and cayenne to taste
- Roast a small piece of banana squash at 425 F until soft and brown, about 40 minutes.
- Cool slightly, scoop out the flesh and add it to your food processor or blender.
- Drain and rinse 2 cans of cannellini beans.
- Combine with the garlic and squash in the processor.
- Puree until smooth, adding the coconut water or stock to thin. This should be the consistency of mashed potatoes.
- Pour the contents into a saucepan and heat on medium until hot, lower the heat and simmer for 5 minutes to blend the flavors.
- Add the olive oil and grate some fresh lemon rind into the pan.
- Taste for salt, add fresh ground pepper, and cayenne pepper for punch.
Once you start on this, I can imagine all kinds of additons…goat cheese, parmesan, substitute another vegetable for the squash (cooked parsnips or celery root?) or leave it out all together. In that case it would be more hummusy.
The chicken took an hour and fifteen minutes to cook, perfect timing for the rest of the meal. Including prep time, it took me an hour and a half to get dinner on the table. Not bad since much of it there was nothing to do, just waiting while things were roasting in the oven. It left me with time for a relaxed glass of wine and a chat with my husband. It’s his birthday tomorrow, I’ll be making his favorite, Pasta Puttanesca.
Everyone have a love filled, fun, and delicious Thanksgiving!
Pingback: February – Crispy Fried Brussels Sprouts – spades, spatulas & spoons