Tag Archives: brussels sprouts

A Warming Dinner Party

Long weekends are perfect for hosting dinner parties – you have multiple nights you can host and plenty of time to cook, set up and recover.  I used this menu recently on a cold night and it was perfect to shake off the winter blues.  Light some candles, stoke the fire and settle in for a nice night with friends.

Chile Oil-Marinated Goat Cheese

dsc05034

Easy to make and needs to be made in advance is key when thinking about snacks before dinner.  This checks both boxes – I served the goat cheese with a baguette, some crackers and sliced soppresata along with a couple of bottles of bubbly to start the night off right.

Roasted Prime Rib with Thyme Marsala Sauce

dsc05056

I had never made prime rib before and man is that hunk of meat intimidating!  Especially when you pay good money for something you really want it to turn out well.  First time was a total hit.  This Giada recipe is easy to follow and delivered a perfectly cooked prime rib with a delicious crust and the sweet and savory sauce that went alongside.  Even if you are a prime rib expert this is one recipe worth trying.

Mashed Potatoes

dsc05052

Had to give my boy mashed potatoes alongside the prime rib.  Use your favorite recipe or if you want to take it up a notch go with my Over the Top Mashed Potatoes.

Balsamic Brussels Sprouts

dsc05046

Posted earlier this month, these sprouts are a quick and easy side that can come together as you make the sauce for the prime rib.

Dark Chocolate Terrine

dsc05070

Another new to me recipe from the real Contessa that is crazy good.  I could drink the orange sauce straight and be happy but the rich frozen mousse-like terrine is to die for.  Definitely don’t forget to sprinkle with sea salt before serving.  So just head to the grocery store tonight and you can easily host this fabulous dinner party for your friends this weekend.

Balsamic Brussels Sprouts

In keeping with the clean eating theme of the week and the new year I thought I would post one of the easiest vegetable recipes I know that features one of the best veggies to help clean up your act.  Cruciferous vegetables, think broccoli, kale and our little friends the brussels sprouts, are considered “super vegetables” because they contain high amounts of Vitamins A and C, and help prevent cancer and cardiovascular disease.  I love them because they are usually inexpensive and also some of the only good looking things in the produce aisle once the weather turns cold.  I love roasted brussels sprouts (and also fried ones but that’s not really health conscious!) but those take time.  By shredding the sprouts you can saute them in minutes.  In the spring and summer I like to pair them with bright lemon like I do here but in the fall and winter something a bit deeper is called for.  For that I turn to balsamic glaze, essentially balsamic vinegar that has been cooked down to a rich syrup.  You can do that yourself but lots of places are selling glazes these days and that makes this even quicker to make (I like Wegmans version).  Want to speed up the process even more?  Skip the tedious task of slicing the sprouts thinly and let the slicer blade on your food processor do the work for you.  Look how fast!

If you don’t have a food processor you can thinly slice them with a sharp knife for on a mandolin several days in advance.  Just keep them in a baggie until you are ready to use them and this dish will come together in minutes.  This dish would be great alongside Veal SaltimboccaPistachio Crusted Pork Medallions or Cornish Game Hens with Herb Butter.

Balsamic Brussels Sprouts (printable version at the end of the post)

Inspiration:  a healthy 2017
Special Equipment:  food processor fitted with a slicer blade (optional)

  • 1 pound brussels sprouts, sliced thinly
  • 1 1/2 tablespoons olive oil
  • salt and pepper
  • 1-2 tablespoons balsamic glaze

Heat your largest skillet to medium high and when it is hot add the olive oil.  Dump in the sprouts and season with salt and pepper.

dsc05031

Let sit for a minute until some browning has occurred, then stir.  Stir again every couple of minutes for 5-7 minutes until the sprouts have wilted a bit and they are browned in areas.  Place on a serving platter and drizzle with the balsamic glaze.

dsc05049

Balsamic Brussels Sprouts

  • Servings: 4
  • Print

Special Equipment:  food processor fitted with a slicer blade (optional)

  • 1 pound brussels sprouts, sliced thinly
  • 1 1/2 tablespoons olive oil
  • salt and pepper
  • 1-2 tablespoons balsamic glaze

Heat your largest skillet to medium high and when it is hot add the olive oil.  Dump in the sprouts and season with salt and pepper.  Let sit for a minute until some browning has occurred, then stir.  Stir again every couple of minutes for 5-7 minutes until the sprouts have wilted a bit and they are browned in areas.  Place on a serving platter and drizzle with the balsamic glaze.

%d bloggers like this: