So easy, yet so elegant. This recipe for roasted Brussels sprouts from Mark Bittman is an ATK popular version and is perfect as a holiday side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized Brussels sprouts which is sure to satisfy just about anyone.
Use oven-safe cast-iron pan, as noted above.
Getting sprouts brown is important to avoid bitter taste.
Smaller quantity of large, hand-selected sprouts is better than big bag of assorted sprouts.
Don’t cook more than can fit in pan with cut side down.
4-6 Tbsp extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled salt and pepper to taste
1 Tbsp. balsamic vinegar (maybe less, to taste)
Directions
Heat oven to 400°F. Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. roast for 10-20 minutes at 400°F with a few shakes of the pan in between..
Taste, and add more salt and pepper if necessary. Stir in (CAREFUL, NOT TOO MUCH) balsamic vinegar, and serve hot or warm.
This lovely side dish is definitely company-worthy. Not only do they look and smell delicious, they taste phenomenal. Carrots roast in a moderately hot oven for almost an hour and become super-sweet and almost meltingly tender. Start them coated with olive oil, but drizzle them with melted butter partway through roasting.
The milk solids in the butter caramelize in the oven, adding a rich, nutty fragrance and flavor. Za’atar, a Middle Eastern seed and spice blend, and orange zest and juice bring complexity to the dish. Pistachios and sweet-tart pomegranate molasses are finishing touches that make this dish special.
Bunch carrots—the type sold with their greens attached—are especially good here because they’re slender and fresh. If using carrots with especially thick upper portions, after halving them lengthwise, halve them again to create more uniform pieces.
Even though we have Za’atar seasoning, we decided to do a mixx of one teaspoon each of ground coriander and Aleppo pepper. You can use any of the three spices or a mix of them.
Butter-Roasted Carrots with Za'atar and Pomegranate Molasses
2½ lbs. slender carrots, peeled and halved lengthwise (see headnote)
1 Tbsp. extra-virgin olive oil
Kosher salt and ground black pepper
1 orange
4 Tbsp. salted butter, melted
2 tsp. za’atar OR ground coriander OR Aleppo pepper
2 Tbsp. raw OR roasted pistachios, finely chopped
2 tsp. pomegranate molasses
Directions
Heat the oven to 350°F with a rack in the middle position. On a rimmed baking sheet, toss the carrots with the oil, ¾ teaspoon salt and ¼ teaspoon pepper, then distribute evenly. Roast for 30 minutes. Meanwhile, grate 1 teaspoon zest from the orange, then cut the orange into quarters.
Drizzle the carrots with the butter and sprinkle with the za’atar and zest. Toss, then redistribute evenly. Place the orange quarters cut sides up on the baking sheet. Roast until a skewer inserted into the largest carrot meets no resistance, another 15 to 20 minutes, stirring once about halfway through.
Squeeze the juice from 1 orange quarter over the carrots. Using a wide metal spatula, transfer to a platter, scraping up any browned bits. Taste the carrots and season with salt and pepper. Sprinkle with the pistachios and drizzle with the pomegranate molasses. Serve the remaining orange quarters on the side.
This colorful side dish taken from Milk Street features an unusual combination of flavors. Earthy sweet potatoes pair well with the subtle citrusy notes of coriander and the fruitiness of orange juice, while savory onion, spicy cayenne and salty olives balance the natural sugars.
It has gained a place as one of the top side dishes we’ve ever made, it is phenomenal! The texture and flavor pop of lightly crushed coriander seeds where a mortar and pestle are the best tools for the task but the bottom of a heavy skillet works, too. If you prefer, you can use 1 tablespoon ground coriander in place of the seeds, but keep in mind, it will require less than a minute to bloom in the oil.
Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.
The flavor profile of this sweet potato dish blended nicely with our main course of Yucatan-Style Grille Pork.
Braised Sweet Potatoes and Coriander, Orange and Olives
2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
⅔ cup orange juice
¼ tsp. cayenne pepper
½ cup black or green pitted olives, or a mixture, chopped
Directions
In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.
Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes.
Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes. Off heat, stir in the olives. Taste and season with salt and pepper.
This salad was a suggested side dish for a wonderful Baked Cod with Lemon and Garlic entrée we recently made, and what a perfect pairing it was!
This chickpea salad hits all the right notes—crunchy, briny, salty, tangy, and a little bit sweet from the bell pepper (which we used a whole, as opposed to just a half of). Think of it as a “kitchen sink” type of salad, because you can really throw in a variety of produce that’s hanging out in your fridge—grated carrots, chopped zucchini, different herbs.
And go ahead and roughly chop the celery leaves and toss them into the salad, too; they add a sharper celery flavor and another layer of texture. It makes a great side dish for grilled chicken or fish, but you can indulge straight as a light yet filling meal, too.
In a large bowl, combine the chickpeas, celery, parsley, onion, red pepper, and olives. Combine cumin, olive oil, and lemon juice, mix well, and season to taste with salt and pepper. Toss with salad ingredients and serve.
Looking for a unique and tasty side dish? Cauliflower tends to be quite bland on its own, but perks up when seasoned with any number of different flavorings. Known as the chameleon of the culinary world, cauliflower adapts well to everything from “rice” to pizza crusts. But no matter how you use it, the key is pairing it with high impact ingredients.
Here, salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, the broth is thickened with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and stirred in to finish, adds punchy allium flavor.
According to Milk Street, this method gently—and quickly—cooks the chopped veggie, ensuring the pieces are toothsomely tender. As the ingredients mingle, complex layers of savory, sweet and vegetal permeate all the nooks and crannies of the florets. To finish the dish, a smattering of chopped scallions rounds out the flavors, balancing the savory notes with oniony freshness.
In the end, while the flavor profile was spot on, we both thought that it was too liquidy, more soupy if you will. The ingredients list below is adjusted to reflect cutting back the amount of broth and corn starch by half. This should give the cauliflower more of a glaze than a broth.
4-6 oz. thick-cut bacon, cut crosswise into ½-inch pieces
3 medium garlic cloves, thinly sliced
1 2- to 2½-lb. head cauliflower, trimmed and cut into 1-inch florets
1 cups chicken broth, preferably homemade
1 Tbsp. cornstarch
Kosher salt and ground black pepper
1 bunch scallions, thinly sliced on the diagonal
Optional garnish: Chili oil OR hot sauce
Directions
In a 12-inch skillet, cook the bacon, stirring occasionally, until browned and crisp. Add the garlic and cook, stirring, until lightly browned.
Stir in the cauliflower and broth. Cover, bring to a simmer and cook until the florets are tender.
In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir the cornstarch slurry into the cauliflower mixture and cook, stirring, until the sauce returns to a simmer and has thickened.
Season with salt and pepper, then stir in the scallions.
This was a last minute decision after realizing our leaf lettuce had seen better days. Not in the mood to run to the food store, The Hubs did a quick online search to find a salad that would utilize on-hand ingredients. We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs. To prevent the cukes and tomatoes from getting soggy, the trick is to salt the vegetables in a colander, which helps draw out excess moisture and seasons them at the same time.
Sliced pepperoncini and shallot were briefly marinated in a pungent vinaigrette before tossing in the seasoned vegetables, torn fresh mint, and chopped fresh oregano. A sprinkling of salty, briny feta is the perfect finishing touch.
Feeling that the finished salad was a bit too mint-forward, we reduced the amount of mint and increased the amount of oregano. Use your own judgement as to how much of each herb to use based on your family’s preferences.
½ English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick
1 ½ tsp. table salt, divided
5 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
½ tsp. pepper
⅓ cup thinly sliced pepperoncini
1 shallot, sliced into thin rings
1 Tbsp. fresh mint leaves, torn
¼ cup chopped fresh oregano
4 oz. feta cheese, crumbled (1 cup)
Directions
Cut tomatoes into ½-inch-thick wedges, then cut wedges in half crosswise. Toss tomatoes, cucumber, and 1 teaspoon salt together in bowl; transfer to colander and let drain for 30 minutes.
While vegetables drain, whisk oil, vinegar, lemon juice, pepper, and remaining ½ teaspoon salt together in large bowl. Add pepperoncini and shallot and let sit until slightly softened, about 15 minutes.
Add mint, oregano, and drained vegetables to bowl with dressing and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with feta. Serve.
Flank steak, with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts. So when you’re craving a little barbecue flavor anytime of year, this recipe does the trick. The beauty of flank steak is that it absorbs the flavors of any rub or marinade easily.
One of the tastiest, and potentially toughest cuts of meat you’ll ever eat, there are two opposite cooking choices with flank. You either cook it hot and fast, or long and slow by braising. The purpose is to break down the connective tissues by cutting thin slices or by heat and moisture. Clearly we are doing the fast method here.
Using cumin as the common seasoning on both the meat and the cauliflower make them pair together well.
Honey-Chipotle Glazed Flank Steak and Cumin Cauliflower
Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large-rimmed baking sheet with foil.
Combine 1 tsp. of the oil, garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through about 1 minute. Remove from the heat and stir in the lime juice and zest.
Rub the flank steak with the remaining 1 tsp. oil and season generously with salt. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for an internal temperature of 140°F.
Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.
Cumin Roasted Cauliflower
Ingredients
1 medium cauliflower, broken down into florets
1 tsp. cumin seeds, lightly crushed
2 Tbsp. extra virgin olive oil
Kosher salt and ground black pepper, to taste
Directions
Preheat oven to 450 degrees.
Toss the cauliflower with olive oil, cumin seeds, and salt and pepper in a large bowl.
Spread the cauliflower on a large sheet pan and roast in the preheated oven for 15-20 minutes turning halfway through cooking (cauliflower should be browned in spots and tender).
Here, new potatoes are transformed into a culinary powerhouse with toasted spices, butter, cilantro and green chilies. Gunpowder potatoes are the ideal recipe: a bit of crunch, a touch of herbiness, a dash of tang and a pop of heat, all married to a foundation of creamy potatoes. My mouth waters just thinking about them.
The term “gunpowder” refers to a spice mix that has many variations. This version hails from Parsi cuisine and contains coarsely ground toasted cumin, coriander and fennel seeds with a finishing dusting of a “kabab masala,” which is made with fenugreek, chili powder, chaat masala and garam masala. Kind in mind, like much Indian food, the spices are bold.
Start by parcooking new potatoes with their skins on. Next, either grille or broil, then split them open. The potatoes are mixed with the gunpowder spice mixture, along with butter, spring onions, cilantro and green chilies. Finish them with lime juice, flaky salt and a teaspoon or two of the kabab masala, and serve them with a cooling yogurt raita.
For this adaptation, the ingredient list was pared down while maximizing flavor, and focusing on getting deeply browned, crusty potatoes without a grill. The crushed spices are cooked in butter to bloom their flavor and the parcooked potatoes are flattened before roasting them in a 500°F oven. And, in a nod to kabab masala, fenugreek is included, a touch that adds a distinctive maple-like flavor.
Our potatoes were on the larger size for this recipe (about the size of a lime), so they couldn’t be tossed in a bowl with the butter spice mixture. Instead, the baked potatoes were placed on a platter with the spiced butter poured over the top. Another addition would be to make the Raita as an accompaniment, recipe follows.
2 jalapeños chillies, stemmed and thinly sliced into thin rings
2 tsp. cumin seeds
2 tsp. coriander seeds
2 tsp. fennel seeds
4 Tbsp. butter, cut into 4 pieces
3⁄4 tsp. ground fenugreek
3 scallions, thinly sliced
1⁄4 cup finely chopped fresh cilantro
2 Tbsp. lime juice
Lime wedges and/or raita (recipe below) to serve
Directions
In a large pot,combine the potatoes, 3 tablespoons salt, and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 25 minutes.
Meanwhile, heat the oven to 500°F with a rack in the middle position.
Drain the potatoes in a colander. Transfer to a rimmed baking sheet and toss with oil. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it flattens slightly and splits open but remains intact.
Roast, without stirring for 20 minutes, then sprinkle evenly with chiles. Continue to roast without stirring until the potatoes are crisp and well-browned, another 10 to 15 minutes.
Meanwhile, in a spice grinder, combine the cumin, coriander and fennel seeds; pulse until coarsely ground.
In a small saucepan over medium heat, melt the butter. Add the ground seeds and fenugreek, and cook, swirling the pan, until fragrant, 2 to 3 minutes; set aside off heat.
When the potatoes are done, use a wide metal spatula to transfer them to a large bowl. Add the spiced butter, and toss to coat.
Fold in the scallions and cilantro; taste for salt and pepper; serve with lime wedges and/or raita.
In a small bowl, stir together whole-milk Greek yogurt, finely chopped fresh cilantro, lime juice, water, jalapeño chilis, scallions and kosher salt and ground black pepper, to taste.
In this tandoori-inspired recipe from Milk Street, garam masala is combined with crushed fennel seed and turmeric for the carrot seasoning. A shallot-infused melted butter topping includes more of the spice mix with fresh cilantro and mint. Full-fat Greek yogurt better facilitates charring due to its lower moisture content.
It is recommended that you buy carrots with their green tops still attached. Even though you discard the greens, they tend to be fresher and on the slimmer side. The greens are super delicious and loaded with nutrients so if you’re not keen on tossing them, consider using them in a variety of ways such as pesto, chimichurri, fritters, or in your homemade vegetable broth.
Don’t forget to coat the baking sheet with cooking spray. The yogurt-covered carrots otherwise will char and stick to the pan. Don’t use large carrots for this recipe. Bunched carrots with tops are thinner and more tender than bagged carrots.
2 bunches carrots with tops (1 lb. total), tops removed and discarded, halved crosswise on a sharp diagonal
4 Tbsp. salted butter
1 small shallot, finely chopped
1 medium garlic clove, finely grated
1/3 cup lightly packed fresh cilantro, chopped
1/3 cup lightly packed fresh mint, chopped
Directions
Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.
In a small bowl, mix together the garam masala, fennel, turmeric and ½ teaspoon each salt and pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet.
Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.
Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes.
Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.
When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer immediately to a serving platter. NOTE: Don’t let them stay on the baking sheet which will char the tender herbs and onions. Cover with foil if your other dishes are not ready.
Very versatile, these little gems make splendid hors d’oeuvres eaten out of hand or set atop a crostini, as well as a side dish. A few on a plate make a nice sit-down first course, and they’re great as part of a buffet.
They add a nice pop of color—along with the nutrients—to your plate. The first go-around we served our Roasted Bell Peppers boats with a Parmesan Meatloaf.
Position a rack in the center of the oven and preheat to 350°F.
Lightly oil a 13 x 9-inch gratin pan or similar-size baking dish.
Combine the garlic and anchovies in a small mortar, add a pinch of salt, and smash and grind to form a paste. Add the butter and work together with a wooden spoon until well combined.
Half the peppers lengthwise and remove the core, seeds, and soft membrane-like ribs. Cut each half lengthwise into 1 1⁄2″ wide strips. Arrange the strips skin side down on the baking dish. Core the tomato and cut it into the same number of wedges as you have pepper strips. Using a sharp paring knife, carve the juicy seed pockets away from each tomato slice and discard. Season tomato strips on all sides with salt and pepper.
Dived the seasoned butter among the pepper boats, spreading a small amount on each one. Top with a piece of tomato. Drizzle with olive oil.
Roast until the peppers and tomato pieces are tipped with brown and the pepper is just barely tender, 30 to 40 minutes.
Sprinkle the peppers and tomato with parsley and serve warm or at room temperature, with the juices pored over the top.
Looking for a swoon-worthy side dish? Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients, and just about an hour to make. You had me at potato…
According to the chef Robin Miller, Italian seasoning is a good medley of oregano, basil, thyme and rosemary. Add these herbs individually (about 1 teaspoon each) or substitute your favorites from the spice rack. Other options include adding garlic powder, or onion powder instead. Paprika would be a nice addition for folks who put paprika on everything. For a spicy version, add cayenne pepper or your favorite fiery spice blend.
Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which just means to slice vertically and then horizontally, about ⅛-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.
Since the main flavor of these crispy potatoes is Parmesan, choose a good-quality cheese. That doesn’t mean you need Italian cheese with a pricy label, any grated cheese made with real Parmesan will suffice.
Our only issue had to do with the amount of potatoes. The recipe called for 2 pounds, which would have been way too much for the pan. We found that 1 pound was the perfect quantity to fit our enameled cast iron pan (although we did not cut back on the remaining ingredients). We believe if you use a half-sized rimmed baking sheet, you should fit most of the halved two pound spuds and the other ingredients.
1 ½ to 2 lbs. of small red and/or gold potatoes, washed and patted dry, scored
½ cup plus 1 Tbsp. of grated Parmesan cheese, divided
1 ½ Tbsp. Italian herb seasoning
½ tsp. garlic powder
Salt and freshly ground black pepper
Olive oil, for brushing the potatoes
Chopped fresh parsley or chives, optional for serving
Directions
Place butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven on to 400 F to preheat. When the butter is bubbly, remove the pan and set aside.
Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about ⅛-inch deep.
In a small bowl, combine ½ cup Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix well and to the pan. Mix with melted butter to form a paste and spread in an even layer on the bottom of the pan.
Nestle the potatoes cut side down into the cheese and butter mixture. Brush the skins of the potatoes with olive oil, season with salt and black pepper and sprinkle with the remaining tablespoon of Parmesan cheese.
Place the pan in the oven to bake uncovered for 35 to 40 minutes or until the potatoes are fork tender with a crispy crust.
Remove potatoes from the pan and allow to cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives, if you like, and serve.
Sometimes we desire something a bit more upscale than plain mashed potatoes (which I dearly love). So when I ran across this Parsnip Purée recipe from Ina Garten, I knew instantly that we had to make this side dish. And it is about as easy as a side dish gets, seriously (just take a look at the abbreviated ingredients list).
Parsnips are really delicious and so under-appreciated. The versatile veggie is the essence of parsnip-ness with just a little butter that generates that sigh of pure satisfaction. A sensational, silky-smooth, slightly assertive side that you’ll be pairing with any number of main dishes. The first time out of the gate, it accompanied a seared sirloin steak, but we are imaging all of the other possibilities such as roast chicken, pork loin, salmon, leg of lamb…
Place 1½ pounds parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 tablespoon kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
Add 2 tablespoonsunsalted butter, diced, and ½ teaspoon freshly ground black pepper and purée until combined. Taste for seasonings, sprinkle with fresh chives and serve hot.
This time of year, squashes have their moment(s) in the sun. Here, the roasted squash shines when using spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; while brown sugar creates a glaze-like coating with molasses notes that enhance the earthy-sweet squash.
Kabocha is a Japanese pumpkin with mottled green edible skin and dense, slightly starchy orange flesh. Acorn squash, with thin skin that doesn’t require peeling, also is a terrific option. With no kabocha to choose from, we opted for the acorn squash.
This recipe would make for a nice side dish on your Thanksgiving table. Just sayin’… OR, pair it with Pan-Seared Bone-in Pork Chops, a fabulous cool weather meal.
Roasted Winter Squash with Lime, Chili and Cilantro
1 Tbsp. grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
1/4 cup packed brown sugar
2 1/2 lb. kabocha squash OR two 1¼-lb. acorn squashes, halved lengthwise, seeded and sliced into 1-inch-thick wedges
Kosher salt and ground black pepper
2 medium garlic cloves, thinly sliced
1 or 2 serrano OR Fresno chilies, stemmed and sliced into thin rings
1/3 cup lightly packed fresh cilantro
Directions
Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, whisk together the oil, lime juice and sugar until the sugar dissolves.
On a rimmed baking sheet, toss the squash with half of this mixture, 2 teaspoons salt and ½ teaspoon pepper. Arrange the pieces cut side down and roast until browned on the bottom, 25 to 30 minutes.
Using a wide metal spatula, flip each piece, drizzle with the remaining oil mixture and sprinkle with the garlic and chili(es). Roast until the squash is deeply caramelized and a skewer inserted into the largest piece meets no resistance, 10 to 15 minutes.
Transfer to a platter, pouring over any juices. Top with the lime zest and cilantro and serve with lime wedges.
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe and paired well with our Citrus Rosemary Chicken entrée. The key is using real maple syrup and a good quality balsamic vinegar for the best flavor.
It is easily cut in half if serving 4 or less people. Truly yummy! In fact, all of our guests claimed they were the best Brussels sprouts they have ever eaten!
2 lbs. small Brussels sprouts, trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
1 tsp. coarse salt
1 Tbsp. plus 1 teaspoon balsamic vinegar
2 Tbsp. pure maple syrup
2 Tbsp. freshly squeezed orange juice
1 tsp. finely grated orange zest
4 Tbsp. cold unsalted butter, cut into 16 pieces
Directions
Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheet halfway through baking; transfer to a large bowl.
In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy.
Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.
Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sun-dried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own; it will feed 4 people as a vegetarian main and about 6 or so as a side dish.
It was a superb complement to our top sirloin and veggie kebabs. In fact, this orzo recipe jumped to the top of the list and one we’ll make time and again!
Leftovers? Lucky you. It will keep in the fridge for up to 4 days in a tightly closed container. Warm over medium heat.
In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
Add at least 7 cups of boiling water to the saucepan and season well with 1 tablespoon of kosher salt. Cook the pasta in boiling water to al dente according to the package instructions (about 7 to 8 minutes).
Just before the pasta is fully cooked (after about 5 minutes), remove 1 cup of the starchy pasta water and set it aside.
In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and oregano.
When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sun-dried tomatoes and a 1/4 cup of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water.
Finish with more Parmesan and red pepper flakes, if you like.
Accounting for Taste 