Brussels Sprouts

20120123-102832.jpg I tried so hard to bring you a new dish today...a dish that I had dreamed up that involved rich, meaty flavors. Full flavors of winter. I wanted to use the chestnuts that we bought at Pike Place Market. It was going to be my first time cooking with them.


I roasted them as I had read to do by making an "x" shaped cut on one side with a knife and placed them on a cookie sheet in the oven at 400 degrees for twenty minutes. I let them cool, then I settled in to peel off their hards skins only to discover that the stubborn inside skin wouldn't budge from the meat. No amount of banging, prying, or yelling helped...instead I was left with cut-up hands, a pan full of half-shelled chestnuts, and a great bit of disappointment.


My plan was to combine the meaty roasted chestnuts with Brussels sprouts in a skillet to be slowly braised with beef broth and red wine. I wanted a dish that's scent lingered in the air, beckoning you to taste. A comforting, yet new, dish for a chilly, dark winter night.

I guess we will all be left wondering how those braised chestnuts and Brussels sprouts would taste...I hope to try it again, after the cuts on my fingers heal. Perhaps, my chestnuts were too old...


But for now, to satisfy your Brussels sprout fix (Oh, come on...if you aren't a Brussels sprouts fan, give them another try! They are a favorite around here. And, they have a lot of fiber, and more vitamin C and K than you need in one day in one serving, which is only about 6 sprouts.).

Here's my go-to recipe, which I've probably shared before, but a reminder never hurts.


Roasted Brussels Sprouts

several large handfuls of Brussels sprouts Olive oil Kosher salt

Trim the stems of the Brussels sprouts and chop them in half. Toss them in a large glug of olive oil and sprinkle generously with kosher salt. Place in a roasting pan and roast at 375 degrees for about 40 minutes, or until outer skins are charred and crispy.