Balsamic Brown Sugar Brussel Sprouts

Does the world need another brussel sprouts recipe? Most definitely not. But is this a food blog? Yes. And did I make brussels for dinner the other night? Yes. So am I going to share out yet another brussel sprouts recipe? You betcha.

Ingredients

  • Brussel Sprouts
  • Salt & Pepper
  • Brown Sugar
  • Balsamic Vinegar
  • 3 Cloves of Garlic
  • Olive oil

Instructions

  1. Pre-heat oven to 450°.
  2. Half brussel sprouts.
  3. Mince garlic.
  4. In a large mixing bowl, toss brussel sprouts with the minced garlic, olive oil, salt and pepper. Just enough olive oil to coat all the brussels, and a sprinkling of salt and pepper.
  5. Spread brussels out in a single layer on a baking pan. Toss in the oven for 20 minutes.
  6. This next step depends on how sweet you want your brussels. You have two options. Pick one! Don’t do both.
    1. Just a touch of sweet: do a quick drizzle of balsamic over the brussels. Stir them around on the baking pan, sprinkle brown sugar over all of them.
    2. In mixing bowl, add 1/4 cup of balsamic vinegar and 1/4 cup of brown sugar. Mix until you have a paste. Pour in brussels, toss until even coated. Add back into pan.
  7. Bake for another 10 minutes.

The trick to a really crispy brussel sprout is to start really dry. Frozen/defrosted brussels will get steamy and soggy before they cook. Make sure you get non-frozen brussels and dry them really well after washing. Then keep them as spread out as you can on the baking tray – flat sides down to start.

Serve as a side and voila! Crispy delicious brussel sprouts. Sometimes we top them off with a bit of parmesan or cracked red pepper if you’re feeling extra. I’ve made these twice this week already. A well roasted brussel sprout is easily in the top five best veggie dishes, right?

Happy Eating!

Brown Butter Lemon Pasta

Bon Appetit, March 2020, Issue, Pg. 77

When I think pasta, I think creamy. Creamy, cheesy, gooey carbonara. For some reason, I always forget how good a simple pasta can be. Sunday afternoon, Bee and I sat down and sifted through all my issues of Bon Appetit to pick out this week’s recipes to try. This six-ingredient pasta caught our eye because – 1) it looked easy peasy and 2) I still had way too many leftover lemons from baking a Vegan Lemon Loaf a week ago.

LINK TO RECIPE

Slicing lemons and grating parmesan

My lemons were a little two ripe and it made it hard to get them cut super thinly, but they still tasted delicious either way. I don’t think I’ve ever eaten the rinds cooked like this before, I usually toss them away like any other garnish. This pasta was so butter-y though that it did need that tangy pop of lemon.

Browning lemons and butter in the pan

The recipe called for a short-tube pasta. Unfortunately, with everyone panic-buying pasta, the closest thing I could find was some penne. No problem though, these ended up just the right amount of al dente. Bee was a big fan of the texture – firm and a little chewy.

This is where I fudged up a little. After adding the pasta water to the brown butter, the mix looked so thin and I worried (even though the recipe explicitly told me this would happen and to wait). Instead, I decided to add more parmesan – conveniently forgetting that the parmesan was salty. So oops, a teensy bit over-seasoned.

At the end of the day, still a solid recipe. Probably better if I had listened to directions and possibly gotten the right pasta. That being said, it was still nice to change up the pasta game with something a little zestier. Quick to whip up and so much better than an out-of-the-bottle pasta sauce.

Things I learned:

  1. There is such a thing as too much cheese – especially when it’s a salty parmesan

Bee’s Score: 3.5-4 / 5

My Score: 3 / 5

Happy Eating!

Chrissy Teigen’s Pot Pie Soup

Hi friends!

SKIP TO RECIPE

It has literally been a year since my last blog post – oops? What can I say, sometimes life gets away from you. Anyway, hope you’ve all been well and safe, especially in these hard-times. I’m not going to lie, for the first half of this shelter-in-place business, I was doing a lot of takeout and frozen pizzas. I was eating my feelings, don’t judge me. But then, my little sister moved in with me and I figured I should really be feeding her something other than fried chicken. Maybe even a vegetable or two. Coincidentally, we happened to watch Julie & Julia the first week she was here, which made me realize that for all the cookbooks and food magazines that I collect…. I haven’t used a single recipe from one.

So now, I’m on my own Julie & Julia adventure minus the Julia Childs bit and the super aggressive pace. BUT I do want to try making one or two recipes from my cookbooks each week, starting with (surprise surprise) Pot Pie Soup from Chrissy Teigen’s Cravings.

I don’t want to be one of those scroll-for-ten-years-before-you-get-to-the-recipe bloggers, so I’ll try to always post the recipe or share a link right at the top. This seems to be a pretty widely made one, so you don’t have to buy the book to try it.

Full Disclaimer – I cheated. Instead of making the pot pie crackers, I just bought a sheet of puff pastry, cut those into little squares, and popped them in the oven instead. But even without the crackers, this soup was wonderful. It tasted exactly like a pot pie, but a creamier, richer version. Huge fan.

Five-ish years ago, I went to Texas for the first time and the very first meal I had there was a pot pie. It was served in a little dish with a little pocket of crust right on top instead of as a traditional pie. This recipe reminded me so much of that. That trip wasn’t the greatest, but that pot pie sure was. This soup is just as good.

The Good

  • Great for meal prep – reheats deliciously!
  • Doesn’t take too long to whip up once you’ve got all the ingredients diced up

The Bad

  • Little sister ate all my Tums after this. All that butter = heartburn

Has anyone else tried any other recipes from Cravings? Any recommendations? If you’ve made this one, is it worth doing again with the full from-scratch crackers?

Bee’s Score: 2/5 for Heartburn, “Too Creamy”

My Score: 4/5

Happy Eating!