Brussels sprouts are a vegetable that is known for being difficult to cook. They are often times overcooked and become mushy. They are also not the most appealing vegetable to eat.
Roasted Brussels Sprouts are a great side dish for any meal. They can be eaten as a snack or as an appetizer. The vegetables have a sweet and savory flavor that goes well with most dishes. These vegetables are also low in calories and high in fiber, making them the perfect addition to any diet.
Roasting Brussels sprouts is a way to make them flavorful and crispy without having to worry about overcooking them. This process can be done in either the oven or on the stovetop.
Sunday and Monday are my days off. These days I do all the baking for the blog, photos, and whatever I created, trying to cram as much into the day as I can. So here is what I made Sunday.
Roasted Brussels sprouts. It’s a hated vegetable to most, but throw in the cranberries and pecans, and it’s love. The Brussels Sprouts get a crunchy layer on the outer leaves, and the centers are soft while soaked in the tang of the balsamic.
A sweet and savory combination, the cranberries dried get all chewy from being roasted, and the pecans have the crunch. I want to try this with fresh cranberries since they are everywhere on the market now. They were a big hit with my dad; I have already made them twice this week.
On to the truffles. Tea leaves in baked goods that is my obsession with the moment. The chamomile goes very well with the rich, thick ganache of the truffles. Surprisingly not overpowered by all the chocolate.
When you keep them in the fridge, it’s like having little balls of magical fudge right at your finger tips. When you leave them out, they are soft with that melt in your mouth, get all over your fingers appeal.
Two very simple recipes but with amazing results. Thanks, everyone, for the loving support about my last blog post. Nerve to hear from such thoughtful readers. Christmas is only days away; I finally have the last of my shopping done and am now planning what to bake for the big day. The weather is cold, and my sweaters don’t seem to suffice, so baking in my kitchen will be the best way to warm me up. Happy early Christmas!
Roasted Brussels Sprouts
- 2 tbsp olive oil
- 1 tbsp balsamic
- 6 cups (550g) Brussels Sprouts
- 1/2 cup (60g) dried cranberries
- 1 cup (100g) pecan halves
- sea salt
Grease a large baking dish. Cut the Brussels sprouts in half lengthwise. Place in pan, then drizzles with olive oil & balsamic. Season with salt. Bake for 20 minutes, tossing occasionally. Remove from oven, and add pecans & cranberries.
Bake for an additional 20 minutes. Serve hot, and season again with salt.
- 1 3/4 (302g) cups dark chocolate
- 2/3 cup (157ml) heavy cream
- 1 tbsp + 1 tsp chamomile flowers, ground or
- 4 chamomile tea bags
- unsweetened cocoa powder
Place chocolate in a large bowl.
Heat heavy cream & 1 tbsp chamomile or 3 tea bags, leaves removed from bags. Bring to a simmer, then pour over chocolate.
Let sit for 5 minutes, then whisk
until smooth. Pour into a dish & chill for a few hours until completely set. Place a bit of cocoa powder in a bowl & whisk with 1 tsp or 1 tea bag worth of chamomile.
Using a melon baller or a spoon, scrape up a tablespoons worth of ganache, roll into a ball, then roll in powder.