Simple Smoked Sausage, Spuds and Sprout Skillet

From the kitchen of One Perfect Bite...We had hoped for a relaxing day, but the spirits who govern such things had other plans in store for us. Mid-afternoon, we decided dinner out would be our best meal option, but when the time came to make ourselves look like reputable human beings, we were too tired to go through the motions. With some help from the Silver Fox, I raided the refrigerator and pantry and came up with this very simple supper that we had on the table within 30 minutes. This is not company fare, but it is an easy and rib-sticking way to solve the "what's for dinner" problem on a busy day. You might want to bookmark the recipe, so you'll have it handy the next time you have more chores than time. Here is how this simple skillet supper is made.

Roasted Brussels Sprouts with Maple Syrup and Toasted Hazelnuts

From the kitchen of One Perfect Bite...Were I to personify Brussels sprouts, the active disdain they usually receive would quickly put them into therapy. Ten years ago, if asked to rate them, most folks would put sprouts into a nose-up, thumbs-down category. The problem was never with the sprouts, it was with the way in which they were prepared. The popularity of this pungent cabbage has grown, due largely to creative cooks whose recipes have changed the way we handle them. I also have a sneaking suspicion that milder, more appealing varieties of sprouts now reach our markets. The Silver Fox happens to love them, so they have always had a spot on our Thanksgiving table. I served them several weeks ago as part of our early celebration, using a new recipe that I chose because it was so easy to make. They were also very good. I found the recipe when I stumbled on the website of Chloe Coscarelli, a vegan chef and food writer whose recipes can be found here. These sprouts are roasted at high heat and their natural sugars caramelize as they bake. A final toss with maple syrup and hazelnuts takes them to a level that makes them worthy of a place on your holiday table. If you are looking for a new way to prepare Brussels sprouts I hope you'll give this very easy recipe a try. Here's how they are made.

Roasted Brussels Sprouts With Maple Syrup and Toasted Hazelnuts...from the kitchen of One Perfect Bite courtesy of Chloe Coscarelli

Ingredients:
1-1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon kosher salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/4 to 1/3 cup toasted hazelnuts, coarsely chopped (optional)

Directions:
1) Preheat the oven to 375 degrees.
2) Remove any yellow or brown leaves from brussels sprouts. Remove stems and cut them in half.
3) In a large bowl, toss brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9- by 13-inch (or larger) baking dish or sheet tray to roast.
4) Roast for 15 minutes. After 15 minutes, stir brussels sprouts with a spatula or large spoon to assure even browning. Continue to roast for another 30 minutes. Stir in maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5) Continue to roast brussels sprouts for about 15 more minutes, or until they are fork tender.
6) Toss roasted brussels sprouts with hazelnuts and serve. Yield: 6 servings.

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Roasted Brussels Sprouts - The Good The Bad and the Ugly

From the kitchen of One Perfect Bite...The Silver Fox loves brussels sprouts, so I'm always searching for new ways to prepare them. I found several untried recipes this past weekend and had to decide which I'd actually use. The first recipe, probably the best of the bunch, was discarded out of hand because one of its instructions called for coring three pounds of sprouts. I immediately formed a mental image that set me laughing so hard I almost cried. I could see myself visibly aging and developing a dowager's hump as I went after all those tiny cores. The other two recipes were much easier to do and I decided to try them both. Both were delicious, but they highlighted a problem that I've encountered before with members of the Brassica family. They do not photograph well, especially after they've been cooked. The recipe featured here tonight made the cut because it was the least ugly of the two. If you like brussels sprouts you'll find these to be pleasant. If you don't like them, nothing in this recipe will help change your mind. Roasted sprouts are simple to make and the caramelization that occurs as they roast gives them a decided flavor boost that I think you will enjoy. Here's the recipe.

Roasted Brussels Sprouts ...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds brussels sprouts, trimmed and quartered
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese

Directions:
1) Preheat oven to 425 degrees F.
2) On 1 large rimmed baking sheets, toss brussels sprouts with olive oil, season with salt and pepper and spread in an even layer. Roast in oven for 20 to 30 minutes, until brussels sprouts are tender and browned in spots; turn pan, back to front, and stir brussels sprouts halfway through roasting. Sprinkle with Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer brussels sprouts to a bowl and serve. Yield: 6 servings.

Cook's Note: Recipe can be doubled. The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.

You might also enjoy these recipes:
Skillet Brussels Sprouts with Crispy Lardons - Tasty Trix
Roasted Brussels Sprouts with Walnuts and Capers - Je Mange la Ville
Brussels Sprouts with Canellini Beans and Almonds - A Thought for Food
Brussels Sprouts with Bacon and Potato - Chow and Chatter
Brussels Sprouts with Brown Butter - The Local Cook
Golden Brussels Sprouts - Kitchen Konfidence

Braised Brussels Sprouts with Bacon and Golden Raisins

From the kitchen of One Perfect Bite...Ina Garten was the inspiration for this recipe. I came across the sprout preparation in her book "Barefoot in Paris" and have talked about making them for the past five years. Yesterday, with some urging from my husband, I made them part of out Thanksgiving meal, and, to my great surprise, they were the vegetable hit of the day. This is a straightforward recipe. I opted to cook the spouts in two stages. I assembled and browned them in the morning and braised them just before serving. It worked well; the sprouts retained their glorious color and added a vibrant green to our table. I had no pancetta in the house so I used bacon and it worked wonderfully well. I really liked this recipe. I hope you'll try it.

Braised Brussels Sprouts with Bacon and Golden Raisins...from the kitchen of One Perfect Bite, courtesy of Ina Garten

Ingredients:
2 tablespoons olive oil
6 ounces bacon or pancetta, cut in 1/4-inch dice
2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins or dried cranberries
1 (14.5-oz.) can reduced sodium chicken broth

Directions:
1) Heat olive oil in a large (12-inch) skillet. Add bacon and saute until fat is rendered and bacon is golden brown, about 5 minutes. Transfer bacon to paper toweling to drain.
2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins and chicken stock. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes. Return bacon to pan and heat through. Adjust salt and pepper to taste. Yield: 8 servings.

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