Easter Side Dish ~ Roasted Parmesan Brussels Sprouts

Easter is in a week and everyone is getting their menus ready. The typical Easter dishes usually includes, of course a Baked Ham with Brown Sugar , Classic Deviled Eggs, Macaroni and Cheese and perhaps Scallop Potatoes. Just listing all of that makes me hungry. I love these dishes and I will definitely be making my Four Cheese Macaroni and Cheese, but I do enjoy a few lighter side dishes. One of my favorites and it’s super easy, is my Roasted Parmesan Brussels Sprouts. They are crispy on the outside from the parmesan and nice and soft on the inside. I get it, not everyone is a brussels sprout fan, but throw some cheese on something and honey they will eat it. All kidding aside these are pretty good and they are super easy.

If you are the one that is preparing Easter dinner, my advice, do not make every dish super complicated. I leave that to about two or three dishes and the rest is delicious and easy side dishes. Entertaining is all about spending time with the ones you love and sharing lots of laughs and memories, over family favorites.

For this recipe, I add a balsamic glaze sometimes with beautiful green basil leaves to give it some freshness. It’s Spring after all and herbs are an excellent way to add more flavor and brightness.

Oh yeah! Do not forget to Set the Table with Love. Enjoy!

Roasted Parmesan Brussels Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts (trimmed & halved)
  • 2 tablespoons olive oil
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • balsamic glaze (optional)
  • basil leaves for garnish

Instructions:

  1. Heat oven to 425 degrees. Add parchment paper to a cookie sheet.
  2. In a bowl, combine the trimmed and halved brussels sprouts with the remaining ingredients. Toss together to coat all the brussels sprouts.
  3. Lay the brussels sprouts onto the cookie sheet, separate them, so they do not touch. This will help them bake and steam.
  4. Add a little more parmesan cheese on top of each one, to help created a crust.
  5. Cook 16-18 minutes. Serve Immediately or add balsamic glaze and basil as a garnish.

Roasted Parmesan Brussels Sprouts with Balsamic Glaze


You are what you eat ~ Vegetarian Style

Here is some pictures from our cooking class. We did a meatless menu. Recipe will follow very soon.

Sweet Ginger Honey Roasted Carrots
Ingredients

16 heads on ( greens attached) organic baby carrots
1/2 cup of organic unsalted butter, soften
1 1/2 tbs of honey
1 1/2 tbs grated organic ginger set aside 1/2 tbs for garnish
1 1/4 teaspoons sea salt
1/2 teaspoons freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.
Cut off the carrots heads ( greens) down to where you have only the stem. I left about 4 inches on mines. They will shrink as they cook.
Place Carrots on casserole dish. You may need two for this dish. You want them to be about a inch apart.
In a bowl mix soften butter, honey and 1 tbs of grated ginger
Massage carrots with the butter mixture, chili leftover butter to serve later.
Season carrots with salt and pepper
Sprinkle remaining ginger over top of carrots
Roast in the oven for 25 minutes, until golden browned and tender. I like my carrots with some crunch.
You can add leftover ginger honey butter on the warm carrots or serve in a nice bowl at dinner.

The photographer, Noi Trans Photography.

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Chocolate Chip Ganache Cupcakes
Ingredients

1 cup of unbleached organic flour
1/4 cocoa powder
1 tsp baking powder ( aluminum free)
1/2 tsp baking powder
1/4 tsp sea salt
6 tbs of butter ( unsalted)
3/4 cups organic sugar
1 1/2 tsp of pure vanilla
2 organic eggs 1 egg and 1 egg white
1/2 cup of organic whole milk
1 cup of chocolate chips

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, last to be added is flour, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not over beat. Pour in chocolate chips use a spoon to mix them in gently.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Chocolate Ganache
Bag of chocolate chips or 12 oz of chocolate, chopped
1 cup heavy cream
Easy version
Place chocolate chips or pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before spooning over cupcakes, I like my ganache thicker so I allow it to cool for 5 mins or so. You can top with organic powder sugar or fresh organic strawberries.