Pan Roasted Brussels Sprouts

Hate Brussels Sprouts? So Did I

This is the recipe that finally made me love Brussels sprouts. Bacon makes anything taste good, but these days I appreciate the sprouts even without it.

Buy the freshest Brussels sprouts you can get your hands on, preferably from your local farmers market. Like any vegetable the fresher it is, the tastier and more nutritious it will be. I usually buy a pound or so. The smaller they are, the better (sweeter and less bitter) they taste.

The secret is to halve and blanch the sprouts before cooking them with other ingredients. This helps them cook through and gets rid of the nasty, bitter taste that can be so characteristic of sprouts. The other trick is to balance the remaining bitter flavor with an acid like lemon or red wine vinegar. Oh, and did I mention bacon?

I prefer to purchase my bacon from a local butcher. Get two slices, but for a larger batch of sprouts increase it to three.

This recipe is delicious with either walnuts or hazel nuts. If you decide on hazel nuts, I prefer to toast them in the oven first (350 degrees) until the skins start to turn dark and crack, about 10-15 minutes. I then roll them in a paper towel or plastic wrap to separate the skins from the nuts. Don’t worry if all the skins don’t come off, they’ll still taste good.

Pan Roasted Brussels Sprouts With Bacon

Ingredients:

• 1 lbs Brussels sprouts, cleaned and halved
• 2 slices of bacon
• 1 cipollini onion (or 1 leek or 2 baby leeks)
• 1/2 cup walnuts or hazel nuts, coarsely chopped
• 1 tbsp fresh oregano leaves, finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp butter

Blanching Brussels Sprouts

Start some water boiling and add a few pinches of salt. Rinse and halve your Brussels sprouts. When the water comes to a rolling boil, add sprouts and set a kitchen timer for 5 minutes. Do not rely on yourself to remember, overcooking at this stage will ruin your meal. Boil sprouts exactly 5 minutes, rinse with cold water, strain and set aside.

In the meantime, chop cipollini onions (or leeks) and the nuts. Slice bacon (pieces stacked) into half inch slices.

Heat a pan on medium heat and add bacon slices. Allow bacon to cook about 4-5 minutes, until fat starts to render in the pan. Add the nuts and stir. If you are using cipollini onions, add those too (wait if you are using leeks).

Cook nuts and bacon until the bacon is almost done, then add butter. You can add leeks at this point or skip this step and add Brussels sprouts directly. When leeks just begin to soften (about 1 minute), add Brussels sprouts, sea salt and pepper.

Stir sprouts and turn most of them so their cut faces are resting against the pan. I strongly recommend using tongs for this. After about 2 minutes, stir the sprouts and sprinkle on oregano. Continue to cook, stirring every 2 minutes or so until the faces of the sprouts are all browned and onions begin to caramelize, 8-10 minutes. In the last 3 to 4 minutes, add vinegar (or lemon). This step is essential to cut any last bit of bitterness remaining in the sprouts. Use the taste test to determine precise cooking time (depending on the size of the sprouts).

Brussels sprouts pair beautifully with almost any protein. Pork, chicken and fish work especially well. Here they are served with French green lentils.

How did you learn to love Brussels sprouts?

Originally published October 27, 2008.

Tags: bacon, Brussels sprouts, picky eaters, walnuts

Squash, Peppers and Beans

A few weeks ago I was contacted by someone from Zürsun Idaho Heirloom Beans and was immediately intrigued. I’m regularly approached with requests to review (aka endorse) products and my answer is almost always the same,

“Thanks, but no thanks.”

Companies that contact health bloggers like me are usually selling energy bars, supplements or some other kind of “functional food”–the exact same junk I’m always reminding you not to bother with. Not only do I think this stuff is useless, I actually consider it dangerous and contrary to your health goals.

If it has a health claim on it, you probably shouldn’t be eating it.

But heirloom beans and lentils are not junk food, and I jumped at the opportunity to sample what Zürsun had to offer. A few days later I received a shipment of assorted beans and lentils and have been thoroughly enjoying them ever since.

Heirloom beans are special, and if you’ve never tried them I highly recommend you do. The flavor and texture of high-quality beans does not compare to the cans you get at the grocery store.

To prepare, I soak my beans overnight then cook them 10-12 minutes in the pressure cooker (this is the one I use) with a bouillon cube–preferably beef flavored, but any will do. A big batch of beans can last weeks if you freeze it in 2 or 3 portions.

What has been the most surprising to me is how fantastic I’ve felt since I’ve started eating legumes nearly everyday. Though beans are famous for causing digestive problems, I have not had even the slightest issue with dried heirloom beans. I’ve read that this is probably due to the overnight soak, but I haven’t seen the science to back this claim.

My energy levels have been especially high (even for me!) and the past few weeks have been some of the best times I’ve ever spent in the gym. Oddly, I also weigh less than I have in my adult life (I was so surprised I double checked the calibration on the scale at the gym).

I don’t know if I can attribute all this amazingness to the beans, but I can tell you they have made for some tasty and satisfying meals.

I’m happy

My favorite bean so far has been the fawn bean. Zürsun calls these “rice beans,” probably because they are long and slender. Fawn beans are very versatile and I used them in salads, stir fries and on their own.

For me the simplest way to eat beans is to toss them in a pan at the last minute when cooking my usual vegetables. This makes for a simple, delicious, one-pan meal perfect for a busy week night.

In this recipe I used some of the season’s last zephyr squash and some Basque frying peppers. It might have been better with cilantro, but I only had basil so that’s what I used. It turned out delicious.

Summer Squash, Peppers & Zürsun Heirloom Beans

Serves 1 main course or 2 sides. Total time ~15 minutes.

Ingredients:

Zürsun Beans & Lentils

• 1 cup cooked Zürsun fawn beans
• 2 medium zephyr squash or zucchini, cut in half and into 1/2 in. slices
• 1-2 Basque frying peppers or 1/2 cup chopped bell pepper
• 1 cippolini onion or shallot, diced
• 1 clove garlic, minced
• Chopped basil or cilantro

Heat a pan on medium flame and add 1 tbsp olive oil. Add onions and peppers and cook until starting to brown, about 5 minutes.

Add squash, salt and pepper to taste. Cook until the squash turns bright colored, has stopped sweating and is starting to gently brown on the edges, 4-5 minutes.

When the squash is nearly done, clear space in the center of the pan and add the garlic in a single layer. When it becomes fragrant (about 30 seconds), mix it in with the rest of the vegetables.

Add the beans to the pan and mix. Continue to cook until the beans are heated through. Do not allow the beans to sit long enough to stick to the bottom of the pan.

Toss in herbs and serve immediately.

This dish is great on its own or as an accompaniment to fish or light protein. You can also use also use this same basic recipe to cook any standard vegetables with beans or lentils. I made it one day with beet greens and it was awesome.

Do you ever cook beans together with vegetables?

Tags: beans, pressure cooker, squash, Zursun

Romanesco broccoli has been popping up at farmers markets and restaurants across the Bay Area. The first time I saw it at the San Francisco Ferry Plaza Farmers Market it was so beautiful I could not resist buying it. But because I was unfamiliar with how it is normally cooked I was unsure how to prepare it.

Luckily, the same week I stumbled upon Romanesco broccoli it happened to be my birthday. For the occasion I had the luxury of eating at several great restaurants with this unique vegetable on the menu and got to taste it prepared by a few different chefs.

As a scientist I would argue that all this fine dining qualifies as research. It was very scientific too, I assure you.

If you are familiar with the scientific method you know that the first step is making an observation. My initial impression about Romanesco broccoli is that despite its name and green hue, the flavor and texture of this cruciferous vegetable resemble cauliflower more than broccoli. I also learned that it is usually prepared simply and pairs extremely well with garlic.

I must admit, this meal was way more delicious than I expected it to be. It would also be a beautiful accompaniment to roasted chicken, fish or pork.

Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes

Romanesco Broccoli dish:

• 1 medium leek
• 2 small heads Romanesco broccoli
• 1 large garlic clove
• 1.5 tbsp water
• 1.5 Meyer lemon juice & zest

Roasted Fingerling Potatoes:

• 1/2 lbs fingerling potatoes
• 2-3 sprigs fresh rosemary

Preheat oven to 400 degrees. Halve and chop potatoes to desired size and add to roasting pan. Finely chop a generous portion of fresh rosemary, about 1 tbsp. Once chopped, drizzle potatoes with olive oil and sprinkle with rosemary, sea salt and freshly ground pepper. Mix well.

Place potatoes in oven and roast until golden brown, stirring every 10 minutes for about half hour, or until crisp.

While potatoes are roasting, clean and chop Romanesco broccoli into bite-sized florets. Clean and coursely chop leek. Peel and mince your garlic clove.

Heat olive oil on medium heat until it swirls easily in the pan. Add leeks and stir. Allow to cook about 2 minutes, then add garlic. After the garlic becomes fragrant, about 30 seconds, add broccoli and stir. Add salt and pepper.

Cover the pan and allow to cook, stirring occasionally, about 2 minutes. Add water and return cover to pan. Allow broccoli to steam for a minute or two, then stir. Add lemon juice and zest and continue cooking until tender, about 3-4 more minutes. Serve immediately.

Tags: roasted potatoes, romanesco

I am really proud of myself for this one, guys. You could probably guess I was a little nervous about what to do with my parsnips and sunchokes. I find both these vegetables a little alien and I have only recently started experimenting with them.

Following my gut and combining them in a soup with leeks turned out to be a stroke of genius.

The soup I made is really simple. But do not be deceived, the subtle complexity of the flavor it packs is absolutely divine and the creamy texture of the sunchokes makes it luxuriously silky.

The finishing touch is the juice and zest of a Meyer lemon, an addition that brightens and balances the creaminess of this soup. In a pinch you could use a regular lemon, but I really recommend making an effort to find the real thing.

Because this soup is so easy it is perfect for a weekday lunch or dinner. But the rich, earthy flavors would make an excellent first course for your Thanksgiving meal as well.

Silky Parsnip and Sunchoke Soup

Ingredients:

• 3 large parsnips
• 5 medium sunchokes
• 1 large leek
• 3-1/2 cups cold water
• 1 chicken bouillon cube
• 1/2 Meyer lemon
• 2 tbsp extra virgin olive oil

Scrub and peel the parsnips and chop them into small slices (in half in necessary), about 1/3 inch thick. Scrub the sunchokes as well, but do not bother to peel them. Instead use a pairing knife to remove any rough patches. Cut the sunchokes into 1/4 inch slices.

Clean the leek very carefully and chop it into thick sections, as described previously. In a large soup pot heat olive oil and add leeks. Saute the leeks for about 2 minutes, then add the parsnips and sunchokes. Lightly salt and pepper. Continue to saute, stirring frequently for about 10 minutes, or until the vegetables become soft and partially translucent.

Add 2 cups of water and the bouillon cube to the vegetables and bring to a simmer. Allow to simmer about 15 minutes, stirring occasionally. When the vegetables are completely tender, turn off heat and add the remaining water. Use a hand blender* to finely puree the vegetables.

Before I got to this step I was certain that I was going to end up straining this soup. Most good pureed soups need straining to thin them out. While you are welcome to do this, I found it was not necessary if I pureed the vegetables long enough, probably because of the texture of the sunchokes. This does take some patience, however. Puree the mix for at least 5 minutes.

Once you have finished blending the soup you can heat it up again if necessary. Otherwise, squeeze the lemon half into the soup and add the zest (leaving some aside for garnish). Adjust salt.

Ladle soup into bowls, garnish with zest and freshly ground pepper and serve. You can drizzle more lemon juice on top as well, it is delicious.

*Note: I am of the opinion that whoever invented the hand blender deserves a Nobel prize. These things make pureeing soup a snap, and are easy to store and clean. This is the one I use (I have also added this item to my sidebar if you want to purchase it from Amazon). If you do not have one and want to make this soup immediately, a regular blender will suffice. However, be very careful when blending hot liquid and do not fill the blender more than halfway at a time unless you want to be doused with scalding hot soup. Hold the lid down firmly with a kitchen towel for your protection.

Tags: hand blender, Jerusalem artichokes, parsnips, soup, sunchokes

You may remember that last week I switched my work lunch ritual from salads to roasted vegetables. They take a while to cook, but I prepare them in large batches on Sunday night and eat them for the entire week.

After my first experiment, I had a few complaints. First, the cauliflower took too long to finish cooking, so I wished I had steamed it first. Second, ultimately there was not enough food to get me through the week so Wednesday night I made a quinoa dish to supplement my calories. That was a fantastic move!

This week I wanted to make a lot more vegetables, and I wanted them all to cook for roughly the same amount of time. To this end, I bought a zillion different kinds of root vegetables and threw them in the roasting pan.

The root vegetables I used: parsnips, carrots, fingerling potatoes, candy striped beets, and red and white Tokyo turnips. I seasoned them with sea salt, pepper and rosemary.

One thing that instantly struck me is that it was not nearly as much food as I thought it was. All those leafy green tops can be deceiving (though the beet greens were delicious!). After everything was cleaned and chopped, it was only one large roasting pan filled with vegetables.

The worst part is that after roasting, it all fit into one medium-sized tupper.

To be fair, I realized when I got home that people do not really cook radishes, so those were not included. Instead I thinly sliced my beautiful black and watermelon radishes and tossed them with rice vinegar. I let them marinate in the fridge for at least half an hour and ate a few that first night, but I ended up taking them to work and using them as a supplement to my roasted vegetables.

The good news is that I did not run out of food as expected. Also, the root vegetables were surprisingly filling and did not upset my stomach.

But I do not think I will make this exact dish again. For one thing, I was not particularly pleased with the way the turnips turned out. I used Tokyo turnips, both red and white. They were delicious raw, but after roasting they gave off a funny smell and also became a bit soggy.

The best thing in the dish, by far, was the beets. Something about roasted beets just wins my heart every time. I was also impressed with the way the parsnips and carrots turned out. I am still having trouble telling the difference between these two vegetables, however. Maybe the parsnips cooked a little better, but in my opinion they taste almost exactly the same. Thoughts?

Also, while the potatoes were good I think I prefer them roasted on their own. Roasted fingerlings with rosemary is one of my very favorite winter dishes, but they lost their luster when combined with all the other veggies. They were a little chewy, so I wonder if the juices that seeped out of the other vegetables caused them to lose their crispness.

I do still have half a bag of potatoes left, so I will be able to enjoy them roasted correctly this weekend. Yay!

In the future (next week I will be out of town for Thanksgiving) I think I will roast more beets (probably combining different kinds), and bring back the Brussels sprouts. I may continue to buy parsnips/carrots too.

I am also still taking suggestions on favorite winter vegetables for roasting. Thank you for all your suggestions so far!

Tags: beets, carrots, fingerling potatoes, parsnips, roasted vegetables, root vegetables