Sunday, November 14, 2010

Another excellent brussels sprout recipe

Roasted Brussels Sprouts and Cauliflower with Orange

The Bon Appétit Cookbook Copyright 2006

1 large head of cauliflower (about 2 pounds), cut into 1-inch florets
1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large I am not a fan of frozen brussels sprouts so try those at your own risk if you can't get fresh
1/4 cup olive oil
1/4 cup minced shallot (about 1 large) I used some sweet onion
2 garlic cloves, minced
1 tablespoon grated orange peel

1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley I skipped this
Orange slices I skipped this
Additional chopped fresh Italian parsley I skipped this

Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)

Spread vegetables on large rimmed baking sheet. (I put parchment paper down first.) Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

I had some brussels sprouts that I bought cheap at the farmer's market and I really needed to cook them soon. I've made some great brussels sprout recipes but I'm always looking for another great one. I am almost positive my sister made this same recipe for a holiday dinner in the past and I loved it. I just had to make this even though I had to go out and buy cauliflower and an orange. I drew the line at buying the shallots and the parsley. The only shallots I can usually find are expensive and not that great so I used some sweet onion instead. I just skipped the parsley - I didn't miss it.

I don't think this recipe will convert brussels sprout or cauliflower haters. This doesn't disguise these vegetables but this quick roasting leaves them just the way I like them - cooked but still crisp. The touch of orange flavor really works. The orange juice adds just enough sweetness. This was a real winner, in my opinion.

Other great brussels sprouts recipes:
Brussels Sprouts with Garlic and Honey
Oven-Roasted Brussels Sprouts
Shredded Brussels Sprouts

1 comment:

Anonymous said...

In our family of 5, I'm the only one that doesn't hate brussel sprouts and I LOVE them. I can't wait to try this recipe.