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Posts Tagged ‘brussel sprouts’

Now, let me be straight with you: I have some irish in me but I’m a pretty poor representation when it comes to stereotypes. For one, I can’t hold my liquor to save my life (I’m pleasantly buzzed after one beer or hard cider, my preferred drink of choice). It makes me a cheap date but you certainly won’t see me at the local irish pub going toe to toe with the big boys. In fact, I don’t even really like alcohol! I’m sure my ancestors are shaking their heads sadly right now. Secondly, I really don’t like their food. Boiled cabbage? Are you for real?? Yuck!

Well, we already solved the Corned Beef food issue, so let’s tackle the traditional irish sides and see if we can’t make it more edible. First thing first, we have to get rid of these boiled veggies. I will not be shoving boiled cabbage and onions down my throat. That is no way to treat vegetables.

My first thought when I thought cabbage was, brussel sprouts. They are the cute, little baby version of cabbage that is both tasty and versatile. My preferred way of eating them is roasting them. I figured throwing some potatoes and carrots with them couldn’t hurt! My second thought was, clearly I need to get some beer in here somehow!

The result is Guiness-glazed Potatoes and Roasted Carrots and Brussel Sprouts, both are insanely easy to throw together and both taste delicious.

 

Guiness-Glazed Potatoes
inspired by this recipe

  • 2 TBSP olive oil
  • 4 or 5  yukon gold potatoes, peeled and cut into 1/4 ” wedges. 
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion salt
  • 1/4 cup Guiness Beer (or other dark stout)*
  • 1/4 cup vegetable broth
  • 1 TBSP brown sugar

 Heat the olive oil in a skillet over medium heat. Place the potatoes in the pan, season with salt, pepper and onion salt and let cook uncovered for about 25 minutes, turning the potatoes every once in a while so they brown evenly. After 25 minutes, add the beer, vegetable broth and brown sugar. Cook for an additional 3-5 minutes, until the beer reduces down and the potatoes are tender.

* It is my understanding that Guiness as a general rule is not vegan, EXCEPT the Guiness Extra Stout bottled in North America. See the emails from Guiness here . The Canadian Guinness brewery doesn’t use Isinglass. Make sure you are getting the Guiness Extra Stout brewed in Canada though, the one from the UK is NOT vegan.

Roasted Brussel Sprouts and Carrots
based off my brussel sprouts recipe

  • 1 lb of brussel sprouts
  • 4 large carrots
  • 3 TBSP olive oil
  • 1 tsp of salt
  • 1/4 tsp of pepper

Preheat oven to 400 degrees.

Remove the stem and out leaves of the brussel sprouts and cut in half. Toss with 1.5 TBSP of the olive oil, 1/2 tsp of salt and 1/8 tsp of pepper. Spread out on a baking pan and bake for 15 minutes.

Meanwhile, cut the carrot into sticks of roughly the same size and toss with remaining oil, salt and pepper. After 15 minutes, add carrots to the brussel sprouts and cook for an additional 20-30 minutes, depending on the size of your vegetables. Mine were done after 35, which is unusual since my brussel sprouts usually cook for 45 minutes.

Though the brussel sprouts and carrots were pretty simple, I really loved the carrots done like that. I have never tried roasting them before but they tasted delicious! The potatoes though, definitely stole the show, and I’m not even a potato person (another Irish stereotype down the drain)! The glaze was perfect and the potatoes get soft and golden cooking in the pan like that. I’m a huge fan!

And there you have it! Your main St. Patrick’s day dinner is all set. What are we missing? Dessert? Soda Bread? I’ll see what I can do for you the next two days… =)

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Holiday Sprouts

Hey. How are you?

=)

Remember when I asked you to trust me because I was borderline forcing cupcakes with beets down your throat? Remember when you trusted me and made them anyways and were super impressed?? Because you go and make my food right after I post them, obviously.

Well…I’d like you to remember that feeling because today, on a Friday of all days, I’m going to be giving you…brussel sprouts.

I know. It’s Friday. You want chocolate. It’s probably some sort of cheat day for you. You have your brain on the brunch you’re going to on Sunday. Or the movie theater popcorn you’ll be indulging in when you watch Robert Pattinson be all angsty and Kristen Stewart bite her lip as she struggles through her lines.

I get it. BUT you will need to eat something healthy. After all, French toast and movie theater popcorn does not a meal make.  

Oven Roasted Garlic Brussel Sprouts

From The Cooking Photographer

2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9×13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

 

So, this is my second attempt at Brussel Sprouts and I was pretty impressed. My first go around I tried to be too fancy. I tried to make vegan bacon grease, I tried to throw in some caramelized fruit. It had potential. These, though, are just straight up roasted and garlicky and good. I know they look black which you may think equals burnt but they aren’t. They are just yummy, that’s all! I served mine with a pumpkin mac and cheese recipe I tired and wasn’t Wickedvegan.com worthy. You can serve yours with some turkey and stuffing though! These are the perfect little vegetables to serve as the green portion for your Thanksgiving meals.

So who wants to start a Breaking Dawn pool with me? We can take bets on how many times Kstew bites her lip. I say 75. What about you?

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