Tag: Brussels sprouts

Categories
Air Fryer Main Dish Side Dish

It’s time to sprout a new opinion of the old Brussels

Parmesan Brussels sprouts are a great side dish or vegetarian main dish, with a great combination of herbs and spices and a lightly salty cheese.
Parmesan Brussels sprouts are a great side dish or vegetarian main dish, with a great combination of herbs and spices and a lightly salty cheese.

As a child, I remember Brussels sprouts as being held up as the epitome of gross vegetables on every kids’ show I watched. The mere mention of the little green vegetable made actors and cartoon characters wrinkle their noses in disgust.

As an adult, I love Brussels sprouts. I figured it was just due to kids not liking vegetables and me having a better palate now that I’m grown up, but then I came across a 2019 report from National Public Radio that explains that Brussels sprouts actually are tastier than they were when I was in grade school.

According to the story, a seed producer in the Netherlands set out to breed a much less bitter version of the plant in the 1990s, and once they perfected the new sprouts, consumers couldn’t get enough. Demand for Brussels sprouts have reached an all-time high.

So, if you’re wrinkling your nose at this week’s recipe, thanks to bad childhood memories, don’t. It’s time to give Brussels sprouts a try once again.

The recipe I tried this week comes from the blog “TropRockin.com” by Tammy Camp. You can find the original post at https://www.troprockin.com/air-fryer-brussels-sprouts/. I tripled the spices and doubled the cheese in my version. I also added oven directions in addition to the author’s air fryer directions.

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Parmesan Brussels Sprouts

Parmesan Brussels sprouts are a great side dish or vegetarian main dish, with a great combination of herbs and spices and a lightly salty cheese.
Course Main Course, Side Dish
Keyword air fryer, Brussels sprouts, garlic powder, paprika, parmesan cheese, thyme

Ingredients

  • 1 pound Brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 1/2 cup parmesan cheese grated

Instructions

  • Clean and trim your Brussels sprouts, and then dry them as much as you can with a paper towel.
  • In a bowl, stir the oil, paprika, garlic powder, thyme, salt and pepper until everything is well combined. Add your halved Brussels sprouts to the bowl and stir until they are evenly coated in the seasonings.
  • If you want to make these in an air fryer, preheat the air fryer to 350 degrees. Place your sprouts in a single layer and cook for eight to 10 minutes, stirring halfway through, until they reach your desired tenderness. Drop the temperature to 320 degrees, sprinkle the parmesan cheese on the sprouts, and cook for another two minutes to melt the cheese.
  • If you’re making these in the oven, preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and place your sprouts in a single layer on the sheet. Roast for 20 to 30 minutes, stirring halfway through, until they reach your desired tenderness. Sprinkle the parmesan over the top of the sprouts, and cook for another couple of minutes until the cheese is melted.
  • Serve immediately.

These were delicious. I like to roast my Brussels sprouts until they’re starting to get a little crispy around the edges and are fork tender.

And, after this great meal, I’d like to personally thank the Dutch horticulturist who saved Brussels sprouts’ reputation and put them back on menus all over the world. Generations of children (and adults) are in your debt.

This piece first appeared in print on Dec. 21, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Cook up all the ‘gourd’ things for fall weather

Fall chicken and vegetables features all the flavors of the season with sweet butternut squash, earthy Brussels spouts and plenty of garlic, along with cheesy tortellini and paprika-seasoned chicken.
Fall chicken and vegetables features all the flavors of the season with sweet butternut squash, earthy Brussels spouts and plenty of garlic, along with cheesy tortellini and paprika-seasoned chicken.

Early to mid-October is one of the harder times of year for me to decide what to cook.

Since the Kansas weather can’t make up its mind, I’m never sure if it will be a day where I’m happy to heat up my kitchen by firing up the oven or if I’ll regret raising the temperature in our house.

Despite that, I’m never wishy-washy about all of the fall vegetables that start to hit the grocery store shelves. I could subsist almost completely on squash and sweet potatoes, and I’m always excited to get to cook with them again each year.

So, on a day this past week when I was pretty sure it was going to be an “oven day,” I grabbed some squash and Brussels spouts and hurried home to whip up my first official fall meal so I could share it with all of you.

The recipe I tried comes from the blog “Julia’s Album.” You can find the original post at https://juliasalbum.com/autumn-chicken-dinner-roasted-vegetables/. I added extra spices and garlic to my version.

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Fall Chicken and Vegetables

Fall chicken and vegetables features all the flavors of the season with sweet butternut squash, earthy Brussels spouts and plenty of garlic, along with cheesy tortellini and paprika-seasoned chicken.
Course Main Course
Keyword autumn recipe, Brussels sprouts, butternut squash, cheese tortellini, chicken breasts, chicken thighs, fall recipe, garlic, minced garlic, paprika, thyme

Ingredients

  • 3 cups butternut squash peeled and cubed
  • 12 ounces Brussels spouts halved
  • 4 tablespoons olive oil divided
  • 9 ounces cheese tortellini
  • 1 pound boneless/skinless chicken breasts or thighs cut into strips
  • 2 teaspoons paprika
  • 2 teaspoons thyme
  • 3 tablespoons butter
  • 6 to 8 cloves garlic minced
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with aluminum foil or parchment paper for easy clean up.
  • Add the squash and Brussels sprouts to the baking sheet, and then pour on two tablespoons olive oil and salt and pepper to taste. Mix the vegetables with a spoon or your hands until everything is evenly coated. Spread the vegetables out as evenly as possible, and bake for 30 minutes or until fork tender. (Stir them around a bit after about 20 minutes in the oven.)
  • While the vegetables are roasting, cook the tortellini according to package instructions, drain and set aside.
  • For the chicken, place the strips into a bowl and season with the paprika, thyme, salt and pepper. Stir the chicken with a spoon or your hands until the spices are evenly distributed onto all the chicken.
  • In a large skillet (go big; you’re adding the vegetables and pasta later), heat the other two tablespoons of olive oil over medium heat. When the skillet is hot, add the chicken and saute for about five minutes on each side until the chicken is browned to your liking and has reached an internal temperature of 165 degrees. Remove the chicken from the pan and set it aside for now.
  • Add the butter to the skillet. When it’s melted, add in the garlic. Saute for about two minutes, until the garlic is lightly browned a fragrant.
  • Add the tortellini to the skillet and toss to coat it in the butter/garlic mixture.
  • Add in the chicken and any accumulated juices and the roasted vegetables and toss again to evenly distribute all of the ingredients. Add more salt and pepper, if desired, and serve hot.

This was delicious. I definitely went back in for another helping, and it made a lot of food. I will say it was not quite as good when reheated as it was the first night we had it, but the leftovers were still pretty tasty.

The flavor profile for this is quintessentially fall, which I was excited to experience.

And even if the weather keeps dipping back and forth on the temperature gauge, I’ll keep this recipe around and ready for the rest of October and November.

I’m ready for some autumn flavors, even if Mother Nature is not.

This piece first appeared in print on Oct. 19, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

Flex your cooking ‘Brussels’ with a new summer side dish

Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.
Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.

I don’t know about you, but I find myself searching the Internet every summer for new side dishes to take to barbecues.

Joey is really, really not a mayonnaise fan, so the traditional offerings like potato salad and coleslaw are mostly out of the question.

But then you also have the problem of how to keep a cold side dish cold while you’re hanging out in 90-degree Kansas weather. Instead, I prefer a dish that can be warm (or at least room temperature) and still be delicious.

This week’s recipe definitely ticks that box.

You can find it on the blog “Recipe Runner” at https://reciperunner.com/brussels-sprouts-and-bacon-pesto-pasta/. I added extra garlic and red pepper flakes in my version.

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Brussels Sprouts, Bacon and Pesto Pasta

Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.
Course Side Dish
Keyword bacon, barbecue side dish, basil pesto, Brussels sprouts, garlic, lemon juice, minced garlic, parmesan cheese, picnic side dish, summer side dish

Ingredients

  • 8 ounces pasta shells
  • 4 slices bacon cooked and crumbled
  • 12 ounces fresh Brussels sprouts
  • 1/4 to 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 4 to 6 cloves garlic minced
  • 3 tablespoons pesto
  • Juice of one lemon about 2 tablespoons
  • 1/4 cup parmesan cheese shredded (plus more for topping)

Instructions

  • Boil your pasta according to package directions.
  • While it’s cooking, wash and trim your Brussels sprouts and slice them thinly. Set them aside.
  • In a large skillet, cook the bacon over medium heat until it’s crispy, and then remove it from the pan to a paper towel to drain.
  • Remove all but about one tablespoon of the bacon grease from the skillet, and add in the sliced Brussels sprouts, red pepper flakes and salt and pepper. Saute for a few minutes or until the Brussels sprouts are as tender as you like them.
  • Stir in the garlic and saute for about one more minute or until it is lightly browned and fragrant.
  • Add in the rest of the ingredients (drained pasta, too), and stir to combine. Add more seasoning if necessary, and serve warm with some extra cheese on top.

We ate this hot the first time, and it was amazing. We ate it cold as leftovers, and while it was still good straight out of the fridge, we both agreed we liked it better at least warm.

The flavors married well and were bright and perfect for a summer side dish.

The next time we’re hosting (or invited to) an outdoor summer meal, this will be on my short list of dishes to take. It’s tasty, easy to make, and there are no ice packs or other contraptions needed to keep this dish cold throughout a get-together.

With the heat outside rising, if I can at least find some relaxation through not worrying about my cooking, I’ll be very happy.

This piece first appeared in print on June 22, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

‘Andouille’ yourself a favor and try this recipe

Roasted vegetables along with andouille sausage combines fresh and spicy flavors. Paired with a side of asparagus, it's the perfect summer meal.
Roasted vegetables along with andouille sausage combines fresh and spicy flavors. Paired with a side of asparagus, it’s the perfect summer meal.

I’m sure no one actually notices, but I’m sometimes worried I have a weird reputation for wandering all over the aisles of my local grocery store.

I always start with the good intentions of going aisle by aisle until I cover the whole store, my list complete and my cart full. But it rarely works out that way.

This past week, I was trying to decide what to make for dinner. I’d already visited the produce section and was checking out my protein options, when a package of andouille sausage caught my eye.

I pulled out my phone and searched for a recipe I could use, landing on a one-pan meal that combined sausage with fresh vegetables.

I headed back to the produce aisle, struggling to unknot the plastic bag I already had in my cart to add another onion and tossing a sweet potato and Brussels sprouts in, too.

And that got me to the recipe I’m sharing with you today. It has tons of flavor, looks pretty on the plate and is super easy to clean up.

This comes from the recipe blog “Diethood.” You can find the original recipe at https://diethood.com/andouille-sausage-vegetables-dinner/. I added extra seasonings in my version.

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One-Pan Andouille Sausage, Sweet Potatoes and Brussels Sprouts

Roasted vegetables along with andouille sausage combines fresh and spicy flavors. Paired with a side of asparagus, it's the perfect summer meal.
Course Main Course
Keyword Andouille sausage, Brussels sprouts, one-pan, onion, sweet potato

Ingredients

  • 12 to 14 ounces rope andouille sausage sliced into 1/2-inch rounds
  • 1 pound Brussels sprouts cut into about one-inch pieces
  • 1 medium-sized sweet potato diced into 1/2-inch pieces
  • 1 large yellow onion cut into wedges
  • 3 to 4 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Preheat the oven to 400 degrees. Prepare a large, rimmed sheet pan by lining it with aluminum foil.
  • Add the sausage, Brussels sprouts, sweet potatoes and onion to the pan, and drizzle them with the olive oil. Sprinkle the seasonings over the sausage and vegetables and then stir to evenly coat them in oil and seasonings.
  • Spread the sausage and vegetables evenly on the sheet, and bake for 27 to 30 minutes, stirring halfway through and removing the sheet when the vegetables reach your desired tenderness. Serve immediately.

This was a fantastic meal. I also bought some fresh asparagus, so I roasted that, too, to go along, and it was so good. 

(For the asparagus, line another rimmed sheet with foil, place the asparagus on the pan, drizzle with a couple tablespoons of olive oil along with salt and pepper to taste. Mix to coat the asparagus, and then sprinkle on about six to eight tablespoons of minced garlic and dot the top with about two tablespoons of butter. Bake in the 400-degree oven for 12 to 15 minutes or until it’s done.)

I don’t know if anyone noticed me zig-zagging my way through the grocery store, and honestly, it doesn’t really bother me too much if they did.

Sometimes, you have to let the ingredients speak to you—no matter what aisle you’re in.

This piece first appeared in print on March 11, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

Sometimes speed is what cooking is all a’sprout’

Caramelized sweet potatoes and Brussels sprouts are a flavorful and colorful side dish.
Caramelized sweet potatoes and Brussels sprouts are a flavorful and colorful side dish.

I recently found myself going on a whirlwind trip through the grocery store, quickly grabbing something to make for dinner on my way home from work.

Joey and I were all geared up to watch a basketball game, and I (of course) ended up getting caught in the office far later than I wanted. And (of course) I’d already volunteered to be the chef for the night.

I started in the meat section and found some amazing, thick pork chops, and then I hurried over to the produce area to try to come up with a side dish.

I normally avoid already prepared vegetables—mostly because I’m cheap, but I took a look anyway since I was in a hurry. I found a marked-down bag of already-washed Brussels sprouts and already-cubed sweet potatoes.

I pulled out my phone and quickly searched online for a “Brussels sprouts and sweet potatoes” side dish and was thankful that the Internet is always at my fingertips, making it easy for me to know that a recipe was readily available when I got home.

The one I found came from the website “My Recipes” and was written by Robert Wiedmaier. You can find it at https://www.myrecipes.com/recipe/caramelized-sweet-potatoes-brussels-sprouts. I added more garlic and changed up the instructions a bit.

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Caramelized Sweet Potatoes and Brussels Sprouts

Caramelized sweet potatoes and Brussels sprouts are a flavorful and colorful side dish.
Course Side Dish
Keyword Brussels sprouts, garlic, sweet potatoes

Ingredients

  • 2 sweet potatoes peeled and diced
  • 1 pound Brussels sprouts halved
  • 6-8 cloves garlic minced
  • 3 tablespoons olive oil
  • 4 tablespoons melted butter
  • salt and pepper to taste

Instructions

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil for easy clean up.
  • Combine all the ingredients on the baking sheet and mix with your hands to fully coat the vegetables in oil, butter and seasonings. Spread the vegetables out into as much of a single layer as you can.
  • Place in the oven for 25 minutes (or until they reach your preferred level of tenderness), stirring the vegetables halfway through.
  • Serve right away.

My vegetables ended up staying in the oven for about 10 minutes longer than the listed time, just because I tend to really like tender sprouts, but it was such an easy side dish to just toss in the oven while I was cooking my pork chops.

The original recipe calls for spreading them out on two rimmed sheets, which would probably make the cooking go a bit more quickly, but they weren’t very crowded on my single pan, so I didn’t bother with a second.

And I did end up not getting to see a bit of the first half of basketball while I was in the kitchen, but thanks to some quick, prepared veggies, I didn’t have to miss much, our guys sealed the victory, and we had a great dinner.

I’d call that a win.

This piece first appeared in print on Nov. 28, 2019.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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