#2,008: Rigatoni with Butternut Squash, Brussels Sprouts and Bacon

I love brussel sprouts, bacon, and butternut squash.  The three are such a perfect fall combo!  So when I found a recipe that adds it to some pasta, I figured it was definitely worth trying.  I had a bag of frozen butternut squash that I wasnt' sure what to do with, so I thought I'd try it along with this recipe.  WRONG move.  The squash was so soft and mushy, you definitely want to make this with fresh squash.  Lesson learned (although as soon as I threw it in the pan I figured I had made a mistake). 

Although the squash was too soft, it was still pretty good.  I would try making this again (of course with fresh squash) and giving this recipe a second try.  If you try it (and I hope you do!), let me know what you think of it.  

12 ounces Brussels sprouts, trimmed

Kosher salt

12 ounces rigatoni

3 tablespoons extra-virgin olive oil

4 slices bacon, roughly chopped

4 cups diced peeled butternut squash (about 1 pound)

2 cloves garlic, sliced

6 scallions, sliced

Freshly ground pepper

3/4 cup grated parmesan and/or pecorino romano cheese

Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel lined plate, reserving 1 tablespoon drippings in the skillet.

Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.

Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

#1,886: Parmesan Roasted Brussel Sprouts

I think brussel sprouts is one of those veggies you either love or hate.  I personally love them.  I'll pretty much eat them any way....hot, cold, roasted, shaved, as a salad....doesn't matter, I enjoy them.  So a few weeks ago I made some microwavable meal that had brussel sprouts and a light sauce.  It was a wonderful lunch...however my coworkers and students did not feel the same way about my lunch because of the slightly unpleasant odor it left behind.  I say it wasn't that bad....my school disagrees.

Not to give up on these delightful babies, I was super excited when I came across a very simple parmesan roasted recipe...and the recipe did not disappoint.  I'm already planning on heading back to the store for another batch of brussel sprouts.  I love most veggies roasted, but adding the parmesan (which I often don't do) really made this one good.  Two thumbs up for this recipe! 

1 1/2 pounds fresh brussels sprouts, trimmed and halved

2 tbsp olive oil

1/4 cup breadcrumbs

1/2 cup shredded parmesan cheese

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper 

Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.

Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.

Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.

#1,861:Brussels Sprouts With Lemon And Garlic

Raise your hand if you love brussel sprouts!!  (Hand raised high!!)

I used to hate these little babies. I thought they smelled funny and would linger throughout the house forever.  Thankfully my mom didn't make them often.  Then I became an adult and started roasting them and I love these little guys!  They are so under-loved.

Normally I roast mine in the oven at 425 degrees or so for probably close to 30 minutes.  I'm sure I'm overcooking the heck out of them, but that's the way I like them the most.  This recipe suggested broiling for 15 minutes and I was super skeptical.  But as you can see from the photo above, they are definitely done.  BUT you have to really watch them because the little ones (and the leaves that fall off) burn very quickly.  I eventually moved it to the middle rack of my oven so it would keep cooking but was away from the heat a bit.  


This is a really good recipe, and I loved the lemon in it.  Personally this was even better with a little bit of shaved Parmesan on it, but I enjoyed it as written too!

1/3 cup extra-virgin olive oil

1 lemon

2 pounds Brussels sprouts, trimmed and halved (quartered if large)

Kosher salt and freshly ground pepper

4 cloves garlic, thinly sliced (I used minced)

1/4 cup roughly chopped fresh chives (I omitted)

Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.

Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.

Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

#1,673: Brussel Sprout Salad with Dijon Mustard Dressing

My love for roasted brussel sprouts continues!  Seriously I go through at least 2 bags of brussel sprouts a week in the fall and winter months.  I love this veggie mainly when it's roasted, so although this recipe calls for it to be made in a skillet, I roasted mine instead.  The dressing is light and not very overpowering.  It's really good!   

1 tablespoon olive oil

1 tablespoon butter

1 lb of brussel sprouts

1/2 cup raisins

1/2 cup pecans

Dressing Ingredients

2 tablespoons olive oil

1/2 teaspoon apple cider vinegar

1/2 teaspoon dijon mustard

Salt and pepper, to taste

In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side)

In the meantime, make dressing by mixing all ingredients well in a bowl.

While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional)

When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.

Mix chopped brussel sprouts, raisins, pecans, and top with dressing.

#1,662: Roasted Brussels Sprouts with Apple and Pancetta

I love this recipe so much I think I've made it at least 5 times now!  I wasn't sure I was going to love the onion and apple in this because I thought it was going to be too soft and mushy, but I was wrong.  The hardest part of this recipe is cleaning/cutting the brussel sprouts.  Once that is done, you can literally throw the rest of it together in about 1 minute. Especially if you can find the pre-cut pancetta in the deli like I did.  Yes it might be a little more expensive, but it makes this much easier to whip together.  I made this one time with regular bacon as well and although it was definitely still good, the pancetta was better.  I also made this with pears one time because I had it on hand, and it was good, but too soft and sweet.  I may have made this again tonight too.... :) 

OH....and I've omitted the dressing each time too (to cut back on the calories) and it is still super delicious! 

12 ounces Brussels sprouts, trimmed and halved or quartered

2 sweet cooking apples, such as Gala or Fuji, cored and cut into wedges

1 cup thinly sliced red onion

3 ounces finely chopped pancetta or cooked ham

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon mustard seeds

½ teaspoon ground black pepper

2 tablespoons balsamic vinegar (I omitted)

1 tablespoon honey (I omitted)

2 teaspoons Dijon-style mustard (I omitted)

Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan. Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.

In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

#1,647: Bacon and Brussels Sprout Salad

I made this recipe for a recent family gathering, and it went over very well.  I personally loved it!!  I would definitely (and will definitely) make this again...it was SO good. It was really simple to make too, and would be a great quick paleo breakfast or lunch. 

For the dressing:

juice of one lemon

juice of one orange

2-3 tablespoons apple cider juice (not vinegar)

1 shallot, minced

½ cup olive oil

½ teaspoon salt and pepper to taste

For the salad:

4 dozen brussels sprouts, shredded

1 cup sliced almonds

12 slices cooked bacon, crumbled or chopped

1 cup grated Parmesan cheese 

Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.

Thinly slice the brussels sprouts with a mandoline or in  your food processor.  

Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

#1,638: Cranberry Brussels sprouts

Oh how I love brussel sprouts.  This was even my dinner tonight I enjoyed it that much!  I need to go back to the store and get some more sprouts now though because I ate the whole bag in 2 days!

1/4 cup olive oil

1 pound fresh Brussels sprouts, trimmed and halved lengthwise

1/2 cup dried cranberries

2 tablespoons water

1/3 cup chopped walnuts (I used pecans)

2 tablespoons balsamic vinegar

I roasted these in the oven instead...because that's how I love my brussel sprouts.  Then when they were done cooking I added the dried cranberries and pecans and warmed it up in the oven for about 5 minutes.  I then took it out of the oven and added a splash of balsamic.  Delicious. 

In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.

Add cranberries and water; cook, covered, 1-2 minutes or until Brussels sprouts are crisp-tender. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar. Yield: 4 servings.

#1,558: Brussels sprouts and bacon (#2)

My friend Jaime asked that I make this recipe and I loved eating it for dinner one night (protein and veggie in one meal...what more do I need?!).  I usually don't pan fry my brussel sprouts and roast them instead, but this turned out really well.  I over did some of the pieces a little so it got a bit bitter, but I still enjoyed it.  The crispy bacon gives it really great texture too. 

1½ - 2 pounds brussel sprouts
5 slices bacon, diced
1 Tbsp. olive oil
1 Tbsp. butter
1 shallot, diced
⅓ cup hot water (if needed)
juice from ½ lemon
salt & pepper to taste

Wash and remove the outer leaves from brussel sprouts, trim stem end and cut in half. If brussel sprout is smaller, you can leave whole & just cut an X in the bottom to allow heat to penetrate.

In a large skillet, cook bacon until evenly browned, remove bacon from skillet, leaving grease behind.

Stir butter and olive oil into bacon grease, add shallots and cook until translucent.

Add the halved brussels sprouts and pan fry, stirring frequently until the brussels sprouts are golden (be careful not to burn them or they will taste bitter),and tender, yet still slightly firm, about 10 minutes. (Add ⅓ cup hot water if pan is getting dry and sprouts aren't cooking).

To re-heat bacon, add it back to the pan for the last 5 minutes of cooking time.

Squeeze lemon juice over cooked brussel sprouts and season with salt and pepper.

#1,478: Roasted Greens Salad with Balsamic Drizzle

I was kind of surprised by how much I loved this side dish. It was so super simple to make and was a great way to use up some broccoli and brussel sprouts (which is why the kale was omitted...this time).  This is a definite keeper in my roasted veggie recipe box.  :) 

2 heads broccoli, crowns cut into 2" chunks and stem discarded

3 cups kale leaves, chopped into 3-4" pieces, stems discarded (I omitted)

1 lb small/medium Brussels sprouts, stemmed and halved

2 Tbsp olive oil

1/4 tsp seasoning salt

1/2 tsp fresh ground black pepper

Balsamic Drizzle

1 shallot, sliced

1/2 tsp olive oil

3/4 cup balsamic vinegar

2 tsp Dijon mustard

1 tsp honey (I omitted)

For vegetables, preheat oven to 400 degrees.  In a large bowl toss prepared veggies with olive oil, seasoning salt, and pepper.  Transfer mixture onto a large baking sheet and spread evenly, placing kale leaves toward the center of the sheet.  Place sheet on middle rack of oven and bake for 20-25 minutes, checking and flipping vegetables every 8-10 minutes to ensure kale does not burn.  When Brussels sprouts are soft, remove from oven.

For drizzle, add olive oil to a small saucepan and heat over medium-high heat.  Add shallot and saute until softened.  Add balsamic vinegar and whisk in mustard and honey.  Heat to a low boil for 8-10 minutes, until mixture has reduced to coat the back of a spoon.  Remove from heat.

To serve, place roasted greens in a large serving bowl and drizzle with balsamic mixture.

#1,243: Brussels Sprouts with Maple Buttered Pecans

After trying brussel sprouts again these last several months, I can't seem to get enough of them.  This is one reason I love farmer's markets and CSA's.  I got brussel sprouts in my Thanksgiving basket and have been eating them ever since.  I wasn't sure anyone else would love these at Easter, but they went over really well.  I will be making these again for sure!

1/2 cup pecan halves
2 Tbsp. butter
1 Tbsp. pure maple or golden syrup
sea salt, to taste
2 lb. small Brussels sprouts, stem ends trimmed
canola or olive oil, for cooking
1-2 garlic cloves, finely squished
a squeeze of fresh lemon juice

Preheat oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes, until deep golden and fragrant. Transfer to a bowl and quickly toss with 1 Tbsp. butter and syrup; it should coat the nuts and be partially absorbed. Sprinkle with salt and set aside for up to a day.

In a saucepan with an inch of simmering water, cook the Brussels sprouts until just tender, 5 to 6 minutes, drain and pat dry. If you want to do this ahead, store them in the fridge for up to a day.

When you’re ready to finish them, heat a drizzle of oil and 1 Tbsp. butter in a heavy skillet over medium-high heat. Sauté the sprouts for about 5 minutes stirring occasionally, until starting to caramelize. Add the garlic and cook for another minute. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately. Serves 6-8.

#1,168: Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

I can't believe it's taken me so long to post this recipe.  I've made it so many times I was sure I already posted it.  I'm not joking when I say I've eaten it almost every day for lunch or dinner for three weeks.  I LOVE this salad.  SO good and so healthy!! 
 
Although I'm a huge fan of romaine lettuce and spinach, shredded brussel sprouts is becoming my "lettuce" of choice because I can shred the whole bag and then it stays fresh and crisp in a big bowl in the fridge for the week.  I just chop off the ends, pull off the outer leaves, wash, and then throw the whole thing into my food processor with the shred attachment.  So simple. 

Serves 6:
30-40 brussels sprouts (makes about 4 cups shredded)

6 slices bacon (not enough....try at least 1 lb!)

1 cup pomegranate arils

⅓ cup almonds, sliced or slivered

½ cup freshly grated Pecorino Romano cheese

 

For the dressing

1 shallot, chopped

juice of one orange

juice of one lemon

½ teaspoon salt

1 tablespoon honey

2 tablespoons Greek yogurt (I used about 1/2 cup...I like my dressing creamy!)

⅓ cup oil

up to 2 tablespoons water

I also added a tbsp. of tahini and some minced garlic

Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.  Shred or slice the brussels sprouts.

 

Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.

 

Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.