Posts Tagged With: Brussels Sprouts

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses

Can you believe I STILL have sweet potatoes from my garden?! Whether it really was a good harvest or just the fact that I took 8 weeks off from cooking during my campaign, I am not sure.  But here is what part of the harvest looked like.


We got some nice brussels sprouts this week, so I decided to make a roasted veggie and egg dish inspired by Ree Drummand’s Beautiful Brussels Sprouts.

Roasted vegetables with olive oil fried eggs is probably the favorite comfort food in our house. Adding the pomegranate molasses and chili powder added some new and interesting flavors. I ended up liking it more and more with each bite. Don’t go too heavy on the pomegranate molasses, all it needs is a drizzling. And then….happiness in our mouths and bellies!

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses 

inspired by Ree Drummand’s Beautiful Brussels Sprouts

2 sweet potatoes, peeled and diced (from the garden)

2 1/2 pounds Brussels sprouts, halved

4- 6 Tbsp olive oil, separated

Chili powder

pinch Kosher salt

pinch freshly ground black pepper

8 eggs (from Farmer Kim)

Pomegranate molasses


Preheat the oven to 375F.

Divide the sweet potatoes and Brussels sprouts between 2 baking sheets.

Drizzle 2 – 3 Tbsp olive oil on the vegetables, sprinkle with chili powder (heavier if you want more kick, lighter if you want just a touch of heat), salt and pepper. Toss to thoroughly coat the vegetables. Place in the oven a roast for 15 minutes.  Stir the vegetables and roast for another 15 – 20 minutes.

In the last few minutes that the vegetables are roasting, heat 2 Tbsp olive oil in a large skillet (I prefer cast iron) over medium-high heat.  Fry the eggs, spooning oil over the yolk for a few minutes til cooked to your preference. You will likely need to fry the eggs in batches.

Divide the vegetables among 4 plates and top each with 2 eggs. Drizzle the pomegranate molasses over the top. Serve immediately and enjoy!

Serves 4.

Categories: Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

The Jerusalem artichokes from my garden met some friends…

They decided to all be roasted together,

And then bake together with some eggs in order to provide us with a delicious meal.

We love roasted Jerusalem artichokes and other vegetables. It is such a versatile method of cooking them, there are so many ways to use roasted vegetables:

The key to roasting vegetables is to cook vegetables with similar cooking times together.  So here we grouped the root vegetables and the cole crops on separate baking sheets. THe other key is to only have a single layer of vegetables, don’t overload the baking sheets.

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

1 lb Jerusalem artichokes, well scrubbed (from the garden)

2 large sweet potatoes (I used 1 purple and 1 orange sweet potato)

1 lb Brussels sprouts

1 large head of broccoli

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

6 eggs (from Farmer Kim)


Heat the oven to 425F.

Chop the Jerusalem artichokes and sweet potatoes into 1/2 – 3/4 inch pieces. Toss with 1 Tbsp oil, salt and pepper.

Spread on a baking sheet in a single layer and cook until the outside is crisp and the inside is tender, tossing every 15 minutes (about 45 minutes).

Meanwhile, trim and halve the Brussels sprouts and cut the broccoli into small heads and cut the stem into 3/4 inch pieces.

Spread in a single layer on a baking sheet. Add to the oven and cook until crisp and cooked through, also in 15 minute intervals (about 30 minutes).

Reduce the oven to 350F.

Mix all the roasted vegetables in a large casserole dish.

Make 6 slight indentations in the vegetables and crack an egg into each indent.

Bake until the eggs are cooked through, time for this will vary between 7 minutes and 30 minutes, so you have to keep a watch on them.  Serve and enjoy!

Serves 4 – 6.


Categories: Broccoli, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach)

My search for new uses for my Jerusalem artichokes led me to an unexpected place today. I had fully planned on making a roasted vegetable and pasta dinner, but then I spied a half loaf of a hearty whole wheat bread I had made sitting on the counter.

As you can see, it was a nice crusty loaf. So my mind turned to making a strata. It has probably been 20 years since I made a strata, but…why not try. So I searched through various recipes and decided on approximate ratios I would use for bread to milk, eggs, and cheese.

So, in addition to my bread and the Jerusalem artichokes from my garden, 

I had brussels sprouts and eggs from Highland Orchards, organic milk from Trickling Springs Farm, and and some organic spinach and extra sharp cheddar cheese. All flavors that would come together well in my strata.

It was delicious if I do say so myself!

I almost liked it even better as a cold leftover the next day for lunch.

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach) 

1/2 lb Jerusalem artichokes, sliced 1/4″ thick (from the garden)

1/2 lb Brussels sprouts, sliced 1/4″ thick (from Highland Orchards)

4 – 5 cups baby spinach

1 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

4 – 5 cups hearty bread, cubed (from my kitchen)

1 1/4 cups milk (from Trickling Springs Farm)

4 eggs, beaten (from Highland Orchards)

6 oz extra sharp cheddar cheese, grated


Heat the oven to 425F.

In a large bowl, toss the Jerusalem artichokes and Brussels sprouts with the oil, salt and pepper. Spread on a baking sheet. Roast for 30 minutes, stirring after 15 minutes.

Toss the spinach in the same bowl that the other vegetables were in to coalt lightly with the remaining oil and seasoning. Add the spinach and roast for another 5 minutes.

Remove from the oven and let cool. Reduce oven to 350F.

In a small bowl, mix together the eggs and milk.

Coat a 3 qt casserole with cooking spray.

Mix together the bread, cheese and roasted vegetables and turn out into the casserole dish.

Pour the milk and eggs over the bread mixture and press it dow slightly to soak the topmost pieces of bread.

Bake for 50 – 60 minutes, until the casserole has set.

Serve and enjoy!

Serves 4.

Categories: Breakfast, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Spinach | Tags: , | 1 Comment

Roasted Vegetable Tart and Quiche

Two versions tonight – why?  I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche.


Each was worth making individually, so I have included both.


Some in the family preferred the quiche…


Others the tart…


Roasted Vegetable Filling
Enough for 2 tarts, quiches or 1 of each

1 Tbsp Olive oil

2 cups 1/2-inch-diced butternut squash (from the garden)

1 cup 1/2-inch-thick sliced carrots

1 1/2 cups Brussels sprouts, halved

1 large leek, white and light green parts only, sliced1/2-inch-thick

1 yellow, red or orange bell pepper, diced into 1/2-inch pieces

1 1/2 cups coarsely chopped cauliflower (locally grown)

Kosher salt and freshly ground black pepper

1 Tbs. finely grated lemon zest

1/2 tsp. dried thyme, crushed (from the garden)


2 pie crusts or dough, recipe of your pick

1 1/2 cup shredded sharp cheddar cheese (3/4 cups each for the pie or tart)

Quiche Custard

3 eggs (from Farmer Kim)

1 cup milk (we use 2% organic)



Heat the oven to 425F.

Toss the vegetables with 1 Tbsp olive oil, salt and pepper.  Lay on rimmed baking sheets in a single layer.  Cook for 15 minutes, stir with lemon zest and thyme and return to the oven for another 15 minutes.


Remove and let cool.


For the tart, on a piece of parchment paper, roll the dough out into a, 1/8 inch rough circle.  Transfer the paper onto a cookie sheet.


Sprinkle cheese in the center of the tart or the bottom of the pie crust.


Assemble & Bake


Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.


Fold the edge of the dough over the edge of the filling creating pleats.


Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.





Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese.


Beat the eggs with the milk.  Pour over the vegetables.


Bake for 35 – 45 minutes until the center is just set.  Transfer to a rack and let cool 10 minutes before serving.





Categories: Butternut Squash, Carrot, Cauliflower, Kosher, Leeks, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Open-Faced Roasted Vegetable Egg Sandwich – or what to do with leftover roasted vegetables?

Roasted vegetables, one of the greatest gifts of fall and winter.

My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash.  But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted.

Typically we eat every last piece, but on rare occasions we do have some leftover. And I figured out a delicious way to start my day, an open-faced roasted vegetable egg sandwich.

With gooey eggs, this is definitely a fork and knife sandwich. Dig in and enjoy.  It brought a smile to my face all morning.

Open-faced Roasted Vegetable Egg Sandwich

For each sandwich:

1 slice whole grain bread, toasted

1 – 2 cups of leftover roasted vegetables

1 – 2 eggs (from Farmer Kim)

Hot pepper sauce, optional


Heat the vegetables in the microwave until warm (30 seconds to 1 minute).

Cook the egg(s) sunny side up (or however you prefer).

Place the toast on a plate, top with vegetable and then the egg(s).  Sprinkle with hot pepper sauce, if desired. Enjoy!



Categories: Breakfast, Broccoli, Butternut Squash, Cauliflower, Kosher, Leeks, Recipe, Vegetarian | Tags: | Leave a comment

Really Yummy Brussels Sprouts for Two

I am really looking forward to spring vegetables.  I love winter squashes, sweet potatoes, and cabbage, but I am really ready for the freshness of the bright green spring veggies.  One winter vegetable I never seem to tire of, however, is Brussels Sprouts.  I love roasted Brussels sprouts, pan seared, steamed; I have even been known to chow down of fresh sprouts (but that is only fun because I can eat them leaf by leaf, it doesn’t really taste great).  I am not one to typically but pre-sliced or pre-cut vegetables, but I happened to find pre-sliced Brussels sprouts at the market and I couldn’t resist them.  So it was time to caramelize some Brussels Sprouts!


This is so simple, fast and tasty.  We had them along side eggs for a quick, light and healthy dinner.

Really Yummy Brussels Sprouts for Two

1/2 Tbsp Safflower Oil

2 cups sliced Brussels Sprouts

2 cloves garlic, minced (from the garden)

Kosher salt, freshly ground black pepper

1/4 cup water

sprinkling of lemon or lime juice


Heat the oil in a skillet over medium high heat.

Add the Brussels Sprouts and garlic, sprinkle with some salt and pepper and stir to coat with oil.


Cook until beginning to caramelize, about 7 – 10 minutes.


Add water and cook about 2 more minutes.  The Brussels sprouts should be vibrant green and still have a little bite to them.  Do not over cook or they will become mushy and a bit bitter.  Check seasoning and serve.  Enjoy!


Serves 2.

Categories: Kosher, Recipe, Vegetarian | Tags: | 2 Comments

Roasted Brussels Sprouts with Balsamic Honey

All the vegetable dishes were a hit at our Thanksgiving dinner, but none was devoured as much as the Brussels sprouts. Surprising? Not to me, I love Brussels sprouts. But usually I get to eat most of them myself. Not this time; they ended up with the least leftovers of anything- even less than the delicious sweet potato casserole.IMG_8565

What made the difference? Two things: 1- roasting, roasting Brussels sprouts always increases the amount eaten; 2- balsamic honey drizzle, this was amazing. The sprouts were good right out of the oven, but when I drizzled the balsamic honey on them, they were transformed into something totally delicious.


This was so easy it will become a frequent way Brussels sprouts will be prepared whenever they are in season.

Roasted Brussels Sprouts with Balsamic Honey

From Food Network Magazine

8 cloves garlic, thinly sliced (from the garden)

1/4 cup olive oil

Kosher salt

2 lbs Brussels sprouts, trimmed and halved

Freshly ground black pepper

3/4 cup white balsamic vinegar (I used dark balsamic vinegar)

2 Tbsp packed light brown sugar

2 tsp honey

1 bay leaf

shaved pecorino romano or parmesan cheese, for topping (we did not use this)


Preheat the oven to 400F.

Combine the garlic and olive oil in a small saucepan over low heat.  Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 – 6 minutes.  Remove from heat; transfer garlic to a paper-towel-lined plate using a slotted spoon and season with salt.  Reserve the garlic oil.

Toss the brussels sprouts with the garlic oil on a baking sheet and spread in an even layer; season with salt and pepper.  Roast until the brussels sprouts are tender and slightly charred, 30 – 35 minutes.IMG_8560.JPGMeanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined.  Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 – 12 minutes. Remove from heat; let cool until thick and glossy, about 6 minutes.  Remove bay leaf.

Transfer brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese before serving.  Enjoy!IMG_8561.JPG(can be made up to 2 hours ahead.  Serve at room temperature)

Serves 6 – 8.



Categories: Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Roasted Vegetables as the Solution to Leftovers

Tonight was a scrounging-through-the-fridge night.  What to make for dinner?  So many leftover ingredients…cabbage, brussels sprouts, roast chicken, rice, and…the treat I found in the freezer – I had cubed and frozen half of one of the butternut squash from my garden in the fall!  I had totally forgotten about it.

So, this sounded like the perfect mix for chicken and rice with roasted vegetables as the side dish.


I used a very simple treatment for the vegetables to be roasted, a touch of olive oil, salt and pepper.  You can use many different vegetables for roasting: root vegetables, cabbage family (including broccoli and cauliflower), so see what you have on hand.


By the way, here’s the view out the window that afternoon…


I am very glad the mockingbird that had been chasing away all the other birds has finally decided to share again.

Roasted Vegetables

a variety of vegetables, chopped to sizes that would cook in similar times (for example, cabbage gets chunked larger than the butternut squash)

1 Tbsp olive oil

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper


Heat the oven to 425F.

Put all the vegetable in a large bowl.  Toss with oil, salt and pepper until all are well coated.


Spread the vegetables on a rimmed baking sheet (use 2 if you have a lot of vegetables).


Place the tray in the middle of the oven.  Cook in 15 minute intervals until the vegetables are well browned (about 45 minutes).  At each 15 minute interval, stir the vegetables.


after about 30 minutes


after 45 minutes

Remove from the oven and serve. Enjoy!


Servings vary based on the amount of vegetables you make.

Categories: Butternut Squash, Kosher, Recipe | Tags: , | 5 Comments

Brussels Sprout and Salami Grilled Cheese

Brussels sprouts, the quintessential winter veggie.  One of my favorites.

Salami, I can’t remember a time when I did not love good salami.

Grilled cheese, comfort food you can hold in your hand.


Bring them all together, add a salad and it is a fairly quick, simple, tasty dinner.  We added a carrot-peas salad, adding some pretty color to the plate.


This recipe is inspired by Food Network Kitchen’s Brussels Sprouts and Bacon Grilled Cheese.  For this I used Fontina for the cheese, which was good, but the sandwich really called out for a sharp cheddar.  So for the recipe below, I have converted the cheese to cheddar.  I might even try a horseradish cheddar with this, somehow that thought makes me want to get up and make this all over again.

Brussels Sprout and Salami Grilled Cheese

2 – 3 oz beef salami

6 large or 8 medium brussels sprouts, thinly sliced

1 tsp olive oil

1/2 tsp grated lemon zest

Kosher salt and freshly ground black pepper

4 ounces sharp cheddar, sliced

4 slices country white bread

1 Tbsp unsalted butter


In a large cast iron skillet over medium heat, cook the salami until lightly browned and crisped, about 5 -7 minutes, turning once. Transfer to paper towels.


Increase the heat under the pan to medium high, and add the olive oil if needed.  Cook the Brussels sprouts, stirring, until slightly softened and browned, about 3 – 5 minutes.


Transfer to a bowl and toss with the salami, lemon zest and salt and pepper to taste.


Divide half the cheese between 2 bread slices.


Top with the Brussels sprout- salami mixture.


Top with the rest of the cheese.


Top the two sandwiches with the other 2 slices of bread.


Melt the butter in the skillet over medium heat.  Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side.

20140128-190015.jpg 20140128-190022.jpg

Plate, slice and enjoy!


Serves 2.


Categories: Recipe, Sandwich | Tags: , , | 3 Comments

Sauteed Brussels Sprouts Chiffonade

Have I told you that I love Brussels sprouts?  Yes, I know, probably every time I post a Brussels sprout recipe.  I can’t help it, I love these little guys.  I think it started with the dollhouse aspect; they are the just the right size to be cabbages for Barbie dolls.  Growing them, however, continues to elude me; my plants may look healthy, but have never sprouted the spikes of sprouts.


So, I may not grow them, but they are a regular visitor to my kitchen in the fall and early winter.  The best secret about Brussels sprouts is that when they are cooked just right, Brussels sprouts are actually quite sweet. And this recipe does just that, it makes a wonderfully sweet side dish.  It is from a delightful little cookbook I found, The Gatrokid Cookbook by Hugh Garvey and Matthew Yeomans.  It is filled with recipes that bring out both great flavors and textures in foods.


Sauteed Brussels Sprouts Chiffonade

from The Gastrokids Cookbook (my notes on the recipe are in parentheses)

Olive oil (1 – 2 Tbsp)

4 cups Brussels Sprouts, sliced thin

A couple cloves garlic, chopped (from the garden)

Salt (Kosher)

Freshly ground black pepper

Water or stock (about 1/4 – 1/2 cup)

Fresh lemon juice (just a splash)


Add some olive oil to a large pan over medium-high heat.  Add the Burssels sprouts, garlic, and some salt and pepper and cook until it’s a bit caramelized, 7 to 10 minutes.


Add a bit of water or stock.  Simmer over medium heat until just tender, 3 to 5 minutes longer (shorter is better), the color should remain vibrant.  If you cook until the color goes drab, it’s gone too far, the sweetness diminishes and that nasty sulfury taste begins.  It’s okay if they are a bit al dente.  You’ll be surprised by the sweetness.  Add a spritz of lemon juice to balance flavor if you feel like it. (Be careful not to add to much, really just a touch).


Serves 4

Categories: Recipe | Tags: | Leave a comment

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