Vegetables | Simple By Cindy

Skillet Brussels Sprouts with Lemon Sauce

Jan. 15
2018

This is an elegant side dish that caught my eye because, (of course), the lemon sauce. Do not be intimidated by the ingredients or the directions . When you break them down, they are really quite simple to follow.

I was originally uncertain how the lemon sauce would taste. I had never used lemon peel to prepare a lemon dressing. But I trusted Lydia, and I ended up loving this fragrant, savory sauce.

The Brussels sprouts combine beautifully with the garlic and red pepper flakes. Be careful when heating the Brussels sprouts. The leaves are very delicate, and therefore, easy to overcook. Immediately take them off the heat when they become a beautiful bright green color. Remember, they will continue to cook for a short time after you remove them from the heat, so allow time for that.

Lydia writes in her notes that the lemon sauce can be made earlier in the day and reheated. The Brussels sprouts can be prepped ahead as well.

The addition of the lemon sauce gives this dish a tangy flavor that will delight your taste buds! This recipe is perfect for company or any week-night dinner (when you have a little extra time).

This recipe is courtesy of Lydia Bastianich, from her book, Celebrate Like an Italian, and will serve 4-6 who will relish the taste of this beautiful vegetable and luscious sauce.

Ingredients for Brussels Sprouts with Lemon Sauce

Lemon Sauce:

Peel of two lemons, removed with a vegetable peeler
1/3 cup of lemon juice
5 cloves garlic, crushed and peeled
2 medium onions, cut into 1-inch chunks
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. crushed red pepper flakes
2 tbsp. extra- virgin olive oil

Brussels Sprouts:

1 1/2 pounds firm, unblemished Brussels sprouts
3 tbsp. extra-virgin olive oil
4 cloves garlic, sliced
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes

For the lemon sauce:

In a medium saucepan, combine the lemon peels and juice, garlic, onions, salt, red pepper flakes and 1 1/2 cups of water.

Cover and cook it at a gentle simmer for 20 minutes.

Uncover, and simmer a bit more rapidly until the onions are very tender and barely covered in liquid, about 20 to 30 minutes more.

Scrape the contents of the pot into a blender, and carefully blend as you drizzle in the olive oil through the hole in the top, until smooth.

Return to the sauce pan, season with salt if necessary, and keep warm.

For the Brussels sprouts:

Trim any rough or yellowed outer leaves.

Seperate the leaves from the base of the sprouts, cutting the base as needed to free the leaves.

Heat the olive oil in a large skillet over medium heat.

When the oil is hot, add the garlic, and let it sizzle until just golden brown around the edges, about 1 to 2 minutes.

Add the sprout leaves, and season with the salt and crushed red pepper flakes.

Toss to coat in the oil, cover, and cook, shaking the pan occasionally, until the leaves begin to wilt, about 4 minutes.

Toss with tongs and cover the skillet again.

Cook until the leaves are wilted and tender, but not falling apart, about 4 to 5 minutes.

Increase heat to boil away any liquid in the pan.

To serve, spread 1/2 cup of the lemon sauce on a platter and mound the Brussels sprouts on top.

It’s that simple!

Pasta with Brown Butter and Broccoli

Jan. 4
2018

This dish is a terrific go-to dish if you are short on time. There is very little prep time involved, and is a light dish that is packed with wonderful flavors.

Make sure to cook the broccoli florets until they are just a beautiful, bright green. Remember they will be cooked again when you toss the pasta back in. You want to prevent them from becoming mushy and unappetizing.

You can use any pasta you have in your pantry for this recipe. A nice pasta with ridges would work as well because it allows the sauce to get in between the edges, ensuring a perfect bite every time.

Add the reserved pasta water as needed. You probably will not need the entire cup of pasta water. Use it until you get the desired thickness of sauce you prefer.

SAVE whatever pasta water you have left over. You can use it to heat up the pasta the next day for leftovers!

This is a very versatile recipe. You can add an onion or some breadcrumbs to heighten the flavor.

This recipe will serve 4-6 people who will thoroughly enjoy it as a side dish, and will love it as a leftover!

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Ingredients for Pasta with Brown Butter and Broccoli

2-1/2 pounds fresh broccoli, cut into florets, stems discarded
2 garlic cloves, chopped
1/3 cup olive oil
2 tbsp. butter
1 tsp. kosher salt
1/4 tsp freshly ground black pepper
Zest of one lemon
Juice of one lemon
1/8 – 1/4 tsp. cayenne pepper
8 ounces linguini or spaghetti, cooked and drained
Grated Parmesan-Reggiano cheese

Bring a large pot of generously salted water to a boil over high heat.

Add the spaghetti to the water and set timer for 2 minutes less than cooking time directions.

RESERVE 1 CUP OF THE PASTA WATER.

Drain the rest and set aside.

Place butter and oil in a heavy skillet.

Cook until butter has become golden-brown, about 2- 3 minutes.

Add the garlic and cook for 1 minute.

Add the broccoli, lemon zest, lemon juice, cayenne pepper , salt and pepper and cook until broccoli florets are a beautiful bright green color.

Toss the pasta into the pan, and mix, while adding small amounts of the reserved pasta water as needed.

The pasta water should make a light sauce.

Place into serving dish and sprinkle with the Parmesan-Reggiano cheese.

It’s that simple!

Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

Dec. 18
2017

This recipe appealed to me because of its enticing combination of ingredients. It is a perfect recipe for fall.

The Brussels sprouts and onions are roasted, until they are beautifully browned and caramelized. Once the apples are added, the recipe takes on an entirely new, rich depth of flavor. Finally, it is topped with honey roasted pecans. The result is a fantastic, savory dish which exceeded my expectations.

This is a simple recipe. The only thing you have to be very careful about is roasting the pecans. You really need to set your timer and be vigilant about checking them. They tend to burn easily if you are not careful. The honey roasted pecans add a layer of nutty, salty crunch. They are so delicious, you might find yourself popping one or two in your mouth! Just make sure to leave some for the Brussels sprouts.

When roasting the Brussels sprouts, check them as well, and remove them from the oven when the tops are browned, and the sides are still a beautiful shade of green. This will ensure that they are not overcooked.

This is a recipe that I will definitely be making again. It might even make it to my Thanksgiving menu next year!

This recipe is courtesy of The Meatball Shop cookbook and will serve 4-6 people who will be delighted with this different, delicious, new combination of ingredients!

Ingredients for the Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

1 pound Brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 tsp. salt or to taste
2 baking apples, such as Braeburn or Granny Smith, peeled, cored and cut into 1-inch pieces
1/4 cup apple cider vinegar
1 cup honey roasted pecans (recipe follows)
Freshly ground black pepper

For the Honey Roasted Pecans:

1 cup pecan halves
2 tbsp. honey
1 tsp. salt

Preheat oven to 325.

Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt and toss to coat.

Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and emit a strong, nutty aroma, about 20 minutes.

Remove pecans from the oven and allow to cool before using or serving.

For the Brussels Sprouts:

Preheat oven to 500.

Place the Brussels sprouts and onions in a 9 x 13-inch baking dish. (I cheated and used an aluminum pan. Feel free to do the same. Easier clean-up!)

Add the olive oil and salt, and toss to coat.

Roast until the Brussels sprouts begin to brown, about 15 minutes.

Add the apples, mix, and return to the oven.

Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.

Remove the dish from the oven, add the vinegar, and toss to incorporate.

Season with additional salt, if desired, and transfer to a platter.

Top with the pecans and a generous sprinkle of salt and pepper.

Serve immediately.

It’s that simple!

Lemon-Infused Roasted French Green Beans and Red Peppers

Dec. 7
2017

This is a very simple recipe that you can get on the table in no time.

As you know, I am a lemon-lover. Lately I have been adding lemon-zest to many recipes in my repertoire. While roasting brings out the natural sweetness and delicious caramelization of any vegetable, the zest of a lemon, lime or orange adds another enticing dimension. Pick the fruit you enjoy and give it a try.

The lemon, garlic and crushed red pepper add a lot of flavor to the delicious roasted vegetables. Make sure that you roast them just until they start turn brown, so they are still crispy when you serve them. The colors of the green beans and red pepper make this dish look beautiful.

This recipe will serve 4 people who will enjoy the combined sweetness and tangy flavor of this dish.

Ingredients for the Roasted Green Beans and Red Pepper

1 pound French green beans
2 red bell peppers, thinly sliced
zest of 1 lemon
Juice of one fresh lemon
4 garlic cloves, chopped
2-3 tbsp. olive oil
1/2 -1 tsp. kosher salt
1/4 tsp. pepper
1/4-1/2 tsp. crushed red pepper

Preheat oven to 500.

Place French green beans, red pepper and garlic in a large bowl.

Toss with olive oil.

Add lemon zest, lemon juice, salt, pepper and crushed red pepper .

Mix well to coat evenly.

Place in roasting pan, making sure to pour all the juice over the vegetables.

Roast 10-15 minutes.

It’s that simple!

Super-Crispy, Oven-Baked Asparagus Fries

Nov. 13
2017

Thanksgiving is fast approaching and I am enjoying experimenting with new and creative recipes. I was intrigued by this asparagus recipe because of its cooking method.

In my humble opinion, anything that is coated with breadcrumbs and cheese is going to be mouthwatering, including asparagus. This recipe did not disappoint. The asparagus was delicately baked, and the breadcrumbs were beautifully browned and crisp. It was also amazingly light, not heavy like most breaded foods.

The asparagus spears were coated with flour, eggs and a mixture of Parmesan and panko breadcrumbs, and roasted in the oven at a high temperature for 12-14 minutes. The result was an oven- baked, healthy side dish, perfectly flavored with a wonderfully crisp texture. This will definitely be my new, go to recipe!

This recipe is courtesy of Kitchn and will serve 4 people who will be thrilled with this crunchy, flavorful, vegetable!

Ingredients for Super-Crispy, Oven-Baked Asparagus Fries

3 tbsp. olive oil, divided
1 cup breadcrumbs
Flour for breading (about 3/4 cup)
1 1/2 cups panko breadcrumbs
2 large eggs
1-pound asparagus
1 cup freshly grated Parmesan cheese
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Nonstick olive oil spray

Preheat oven to 435.

Line a rimmed baking sheet with parchment paper.

Using a pastry brush, brush about 1 tablespoon of the oil on the paper. Set aside.

Pour the breadcrumbs and panko into a large resealable plastic bag, gently press any excess air out, and seal securely.

Squish and smash the breadcrumbs with your hands, kneading the bag gently so it does not break. Set aside.

Line up 3 rimmed dishes or containers that are as long as the asparagus spears.

Pour the flour into the first.

Add the eggs to the second dish. While lightly beating, drizzle in remaining 2 tablespoons olive oil.

Combine the panko-breadcrumb mixture, Parmesan cheese, salt and black pepper in the remaining dish.

Rinse the asparagus and remove any tough, thick or white ends by snapping them off or cutting them off with a sharp knife. (Or you could peel them, as I do).

Place 3-4 spears at a time into the flour and turn to coat it on all sides. (I am showing you 1 at a time)

Lift a spear out of the flour and gently pat off any excess flour.

Place the spear in the egg mixture and turn to thoroughly coat.

Immediately place the eggy spear into the breadcrumb mixture and turn to coat completely on all sides, again patting it gently so the breadcrumbs will stick and the tips are not broken.

Place on the prepared baking sheet.

Repeat it with all the remaining asparagus spears, lining them up in a row, close together, but not quite touching.

Spray the asparagus with the nonstick olive oil spray.

Bake the asparagus in the oven until crisp and crunchy, about 12-14 minutes. Remove the tray from the oven halfway through the cooking time and turn each asparagus spear over to ensure that it is evenly baked, nicely browned and crunchy.

It’s that simple!