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| Roasted Brown Sugar, Squash and Brussels Sprouts! |
Maybe this recipe didn't generate the level of controversy of liver but whether to 'en papillote' or roast had us buzzing! I roasted for a simple reason. I adore roasted brussels sprouts. Its the only cooking method that causes me to adore brussels sprouts. En papillote is a wonderful way to cook and I especially enjoy making little packages for the grill but for me brussels sprouts should be eaten roasted or raw. Plain and simple.
That being said we enjoyed this combo. The squash and apple were delicious with the sprouts and I plan on making it again next week for company. Remember back in November when we made Endives, Apples and Grapes? I made the bonne idee using squash, chestnuts, apples and grapes. I think I'll try that recipe using brussels sprouts and roasting. Should be delicious I think!
I don't know about where you live but here in Oklahoma we are taking turns passing around a bug to each other. It seems none of us can stay well more than a week before we get something else! Please let this end soon!!!! I miss good health....
French Fridays with Dorie is where you will find everyone's cooking adventures!
Wow does that meal look totally delicious! I really enjoyed this dish…easy and delicious! I would love to try roasting squash, chestnuts, apples and grapes…yum!
ReplyDeleteHave a good weekend, Guyla! And stay healthy!
Awww - stay well.
ReplyDeleteBrussels sprouts roasted with balsamic are probably my favorite. I love simple easy sides like this. A good reason to eat your veggies!
Even though I thought my veggies were a little blah in color, I did like the brown sugar addition. Yours turned out great! Great post!
ReplyDeleteGuyly, wishing you a very speedy recovery! But maybe eating all these lovely vegetables will work its magic on your health!!! The roasted Brussels sprouts are, of course, hard to beat and your vegetables have a wonderful caramelized color.
ReplyDeleteHave a wonderful (and healthy) weekend!
P.S.: I have had sooo many sniffles and colds this winter that I have taken to drinking "ginger water" for boosting the immune system. A few slices in room temp water, let sit for a few minutes and sip throughout the day (that is, if you like ginger, of course).
I adore roasted Brussels sprouts too. The idea you mentioned, adding brussels sprouts to chestnuts and grapes is making my mouth water. I hope you stay healthy if it's your turn not have "it". I've been lucky so far this winter. Fingers crossed.
ReplyDeleteOh dear, hope you feel better soon. Hopefully those nice vitamin-rich veggies help.
ReplyDeleteDelicious-looking dinner! I like your idea for using Brussels sprouts with the chestnuts and grapes - bonne idee, indeed! Feel better soon.
ReplyDeleteVery nice! Roasting really does do this dish more justice, I think. Especially for the Brussels sprouts! This one turned out very nice! Hope you and yours are getting to feeling better soon!
ReplyDeleteGet better soon ! It has been a rough winter with colds/flus in PA too. My fingers are crossed we are done. And good for you to roast them, esp if that is how you like your sprouts. I am lucky in that I have always like these little things that many folks are averse to, so it was fun for me to try Dorie's different way to cook them. Plus I don't recall having added an apple, nor the sage, when doing these myself. Mostly I was happy to know what the ingredients would taste like - sometimes a comfort zone is appreciated !!
ReplyDeleteStand up for what you believe in girl! (I sounds as if we all believe in it too btw.) Grapes, huh? Yup... I'll be doing that!
ReplyDeleteLola, sorry to hear that you haven't been well. I did enjoy my veges en papilotte bur agree that roasting is the way to go.
ReplyDeleteRoasting is a great way to do the dish too. And yours look great! Feel better soon!
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