Showing posts with label Brussels Sprouts. Show all posts
Showing posts with label Brussels Sprouts. Show all posts

Thursday, November 16, 2017

Roasted Brussels Sprouts #recipe #Thanksgiving @LucyBurdette

LUCY BURDETTE: What to make to add to your Thanksgiving bounty if you need a side dish but don't have a lot of time to come up with something fussy? I can highly recommend roasted Brussels sprouts with olive oil, balsamic vinegar, and Parmesan cheese to finish. This dish can go with just about any meal--say meatloaf, or Thanksgiving turkey, or roast chicken. I can even imagine it with pasta! Maybe these vegetables deserve a little doggerel...

You can eat them in spring, 
You can eat them in the fall,  
We think roasted Brussels sprouts 
Are good any time at all!

Ingredients to serve 3

1 pound fresh Brussel sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 450. Wash, trim, and halve or quarter the Brussels sprouts depending on their size. Mix the sprouts with the olive oil and vinegar. Roast 15 minutes on a cookie sheet covered with parchment paper, turning from time to time, until the vegetables are slightly crisp. Place in a bowl and sprinkle with the grated cheese. Since the cheese is salty, we didn't find we needed to add salt, but you be the judge on that!

cut sprouts in oil and vinegar

after roasting

grate some cheese over top

And that's it! Time left to write or play or make dessert!

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Sunday, May 11, 2014

Welcome author Edith Maxwell with a Guest Post and Giveaway

To learn more ororder, click here.

We're in for a treat with our guest today. Edith Maxwell is a former organic farmer, and she is sharing a wonderfully fresh and healthy recipe with us as well as a special giveaway. (See more at the end of this post.)

Edith is also sharing news about her upcoming release, 'Til Dirt Do Us Part, the second entry in her Local Foods Mystery series. 

Now take it away, Edith!
~ Cleo

* * * 

I’m delighted to be a guest again on one of my favorite blogs. I was an organic farmer about twenty years ago for a few years, and I love immersing myself in that world again as I write the Local Foods Mystery series. The second book in the series, ‘Til Dirt Do Us Part, takes place in the fall. As it opens, Farmer Cam Flaherty is hosting a farm-to-table dinner under a big tent, with chef Jake Ericsson cooking up food from from her farm and several other farms to serve to eighty guests.

I was inspired by a local farm-to-table dinner that we attended when I was writing the book. As far as I know, unlike in my story, one of the Cider Hill Farm guests didn’t end up dead the next day! The chefs at our local Phat Cats Bistro, who made the meal, even gave me the recipe for their Sweet Potato Empanadas appetizer to include in ‘Til Dirt Do Us Part.

Fall is Brussels sprouts season. They are strange-looking plants in the field, waist-high stalks with the little heads hanging on like aliens.

Jake makes this dish for Cam in the last scene in the book, which will be out May 27 from Kensington Publishing. If you think you don’t like Brussels sprouts, you might change your mind after you fix this recipe. (The leaves are delicious, too, but that’s another recipe.)

Brussels Sprouts and Shallots
in White Wine Reduction
from Edith Maxwell

Serves six


4 T fruity olive oil

1 T butter

12 large shallots, trimmed and cut in half lengthwise, about 3/4 lb

2 garlic bulbs, cloves peeled and left whole, about 40 cloves

2 1/2 lbs Brussels sprouts, trimmed

2 T chopped parsley

1 cup white wine (or red, if you prefer)

1 cup chicken stock

1 T Dijon mustard

In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. 
Add the shallots and garlic, and saute until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.

Add the wine to deglaze the pan. Cook 5 more minutes, stirring occasionally.
Add the parsley and chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. 

Remove Brussels sprouts, add the mustard, and reduce liquid. 

Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.

To serve as a casserole, cook brown rice or couscous, spread it in an oven-proof serving dish, top with the finished  recipe, grate fresh Parmesan or Romano on top, and warm in the oven for fifteen minutes.

Author Edith Maxwell
Visit her online

About Edith...

Former organic farmer Edith Maxwell writes the Local Foods Mysteries about farmer Cam Flaherty, a Locavore Club, and locally sourced murder (Kensington Publishing). 'Til Dirt Do Us Part (May, 2014) includes rescue chickens along with murder and mayhem down on the farm.

Under the pseudonym Tace Baker, Edith writes the Speaking of Mystery series (Barking Rain Press), featuring Quaker linguistics professor Lauren Rousseau in small-town Massachusetts. Bluffing is Murder releases in November, 2014. Edith holds a PhD in linguistics and is a long-time Quaker.

She also writes award-winning short crime fiction, and blogs every weekday with five other New England cozy mystery writers at A technical writer and fourth-generation Californian, she lives north of Boston with her beau, three cats, and an impressive array of garden statuary.

Edith is the mother of two adults sons, both excellent cooks, writers, and supporters of their mother's books, and one of whom is now a farmer and served as Edith's chicken consultant in 'Til Dirt Do Us Part.

(Twitter) @edithmaxwell

Congratulations to
Angie Young!

Angie is the winner of our
comment-to-win contest.
Angie will receive the first book in
 Edith's terrific Local Foods Mystery series,

And don't forget, the
second book in her series...

'Til Dirt Do Us Part,
will be out on May 27, and is

now available for pre-order.

Thanks again to Edith

 for joining us today and...

Happy Mother's 


Friday, March 21, 2014

Maple Syrup Roasted Brussels Sprouts

We like veggies around here. Really! We have a bad habit, though, of making them the same old tired ways. Bland and uninspired, leading to comments like "not kale again?"

My new obsession is roasting vegetables. It's easy and everything turns out delicious. I started experimenting with Brussels sprouts a few months ago. You'd think it would have been easy. There are very few ingredients. What could go wrong?

The temperature, for one. At 425, maple syrup burns. The Brussels sprouts didn't taste bad, they were just a little, um, well done. 400 wasn't much better. 350 was a disaster. Definitely not hot enough. Who'd have thought it? But it dawned on me that the problem wasn't just the temperature, it was a combination of temperature and cooking time. The maple syrup could stand the higher temperature for a short period of time, but then the Brussels sprouts were a little crunchier than one might like.

Instead of roasting them whole, I started cutting them in half. Much better! They didn't take quite as long to cook, so the sugar didn't burn.

The key here seems to be going light on the oil. If you use even a tablespoon of oil, it tends to dilute the maple syrup too much. So use a light hand with the oil. And use a small dish just big enough for a single layer of Brussels sprouts so the lovely syrup doesn't roll away. If you have large Brussels sprouts, you'll need to roast them for 20 minutes.

A little maple syrup makes boring Brussels sprouts taste like little gems. My favorite thing about this recipe is that it's a quick and easy no-brainer that I can make in the middle of the week for lunch. Oddly enough, we never have any left over.

Easy Maple Syrup Roasted Brussels Sprouts

about 10-12 Brussels sprouts
olive oil
2 tablespoons maple syrup

Preheat oven to 400.

Cut the ends off the Brussels sprouts and peel off outer leaves. Slice in half. Place in a single layer in a small oven-safe pan or baking dish. Drizzle with olive oil. Pour the maple syrup over the Brussels sprouts and turn them a few times to coat. Sprinkle with a large pinch of salt. Roast 15-20 minutes. Syrup should be sizzling and Brussels sprouts should be tender.

Monday, April 22, 2013

Honey-Glazed Brussels Sprouts

I like Brussels Sprouts. They're not necessarily the vegetable that I crave, but they're a nice change from the norm. There's a place where I sometimes eat lunch that makes great Brussels sprouts. They're slightly sweet, which I would guess is from honey. They have a little sauce, not enough to swim in, just a touch to add flavor. There's a little bit of herb in it, but none of us have quite been able to figure out which one.

So I gave it a shot. Did my attempt work out? Well, it doesn't taste like their Brussels sprouts -- it's better! Who'd have thought it? Not only was it delicious, but we were dipping fish in the leftover sauce in the pan because it was so good. And unbelievably simple. This is a great quick side dish.

Honey-Glazed Brussels Sprouts

8 - 12 fresh Brussels sprouts
1 tablespoon olive oil
3 tablespoons water
2 tablespoons butter
12 tablespoons honey
one good pinch thyme

Wash Brussels sprouts and remove icky outer leaves. Cut off stems and slice an X in the base of each Brussels sprout.

Heat olive oil over medium low and add Brussels sprouts. Sprinkle with 3 tablespoons of water. Cover and cook over medium low heat for five minutes.

Add butter, honey, thyme, and sprinkle lightly with salt.

Cook another 2-4 minutes uncovered.

Drizzle with sauce from pan to serve.

Tuesday, April 3, 2012

Easter Recipes Roundup (Cat Approved) from Cleo Coyle

Meet Turtle, one of my many New York strays. The old girl is going on twenty. You'd never know it. Most days she bounds around the house like a kitten, has a healthy appetite, and purrs on my lap while I write.

She was the very first cat that my husband, Marc, and I adopted together, and we almost lost her last week to a massive kidney infection. Thanks to the very kind vets at NYC's Animal Medical Center, we got some good, strong antibiotics into her and (so far) she's bouncing back beautifully. She's bright-eyed again, jumping around, and back to purring on my lap. I don't know how much longer we'll have her, but seeing her out of pain and happy makes this Easter all the more special for us. 

Cleo Coyle, cat-approved
author of The
Coffeehouse Mysteries
As for my blog post this week, I have a Turtle-approved roundup of recipes that might be helpful as you put together your own Easter feast. 

May you cook and eat with joy!

~ Cleo

Easter Recipes Roundup!

Cleo's Foolproof Stuffed Mushrooms

Why are they foolproof? Because with this method, you won't have to worry about under- or over-cooking them.

This filling is ricotta mixed with spinach, but you can certainly switch up the filling. For example, a combo of soft and hard cheeses plus breadcrumbs with cooked sausage would be just as delicious.

For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Healthier Mashed Potatoes

This is my favorite recipe for mashed potatoes. It's so beautiful and the addition of garlic and carrots adds flavor, nutrition, and fiber. 

For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Holiday

With a festive combo of flavors and textures, this side dish makes a pretty addition to any holiday table. I usually serve it at Christmas, but the roast meats of Easter make it a good side for this holiday, too.

It was even a Foodbuzz Top 9. Click here to see. 
To download a PDF of this recipe, click here.

Rack of Lamb with Lemon and Rosemary

Why do crime-writers like lamb? 

Answer here! 

...along with my absolute favorite recipe for lamb.
A PDF link is located inside the post. To jump to the recipe post, click here.

Cleo's "Pernil" Puerto Rican-Style Roasted Pork Shoulder
If you're looking for a change from Easter ham, here's my first suggestion. Pernil is an impressive-looking hunk o' meat that's easy to prepare. In many Latin American homes, it's a classic holiday treat. For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Chocolate Cloud Cookies

Another Foodbuzz Top 9 recipe. To see, click here.

For a keeper PDF of this recipe, click here.

Chocolate at Easter is classic, but with so many of us looking for lighter desserts, it can be an issue. Here's a solution. Light, delicious, and easy to make, my Chocolate Cloud Cookies are a tasty treat to serve with coffee or tea, especially after a heavy dinner.

Cleo's 5 Minute
Chocolate Fudge

You're crazed, right? You're too busy to cook or you're going to someone else's house for the big holiday dinner and not sure what to bring. Maybe my fudge recipe will help...

For a PDF of this recipe that you can print, save, or share, click here.

No kidding. This fudge takes only about five minutes to mix up and make. (You can use your microwave.) After it sets, cut it into little squares, drop it into mini muffin cup liners, and serve the treat to your friends or relatives with a smile. They'll love this smooth, delicious, chocolate fudge with a hint of hazelnuts. It's Easter chocolate coffeehouse style! Cheers, everyone!

Eat with joy!

~ Cleo Coyle, author of

To get more of my recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Tuesday, November 2, 2010

3 Cleo Coyle Holiday Recipes and a Book Pub Party!

What do you most look forward to tasting every holiday season? Pumpkin pie? Gingerbread? Sugar cookies? Candy canes? Rum balls? Stollen? Panettone? Latkes?

Leave your answer in the comments section of this post and help me kick of the holiday cooking (and eating) season!

Congrats to Melissa who left a comment on Tuesday and won this adorable Gimme Coffee Latte Cup! Follow this blog for more chances to win throughout November as I continue to celebrate the release of my light, Capra-esque Coffeehouse Mystery: Holiday Grind.)

Cleo Coyle, author of the
Coffeehouse Mysteries,
celebrates the release of
Holiday Grind in paperback
(What can I say? Like most of
the country, we're on a budget!)
So what's my favorite holiday food?

When I was a little girl, my Italian-born aunt taught me (just as her aunt taught her) how to fry up crispy-sweet bowtie cookies and dust them with powdered sugar. Aunt Mary is gone now and I deeply miss her, but whenever I cook and bake the foods we prepared together, it always brings her back to me.

This Proustian idea of foodie memories is exactly what inspired the culinary theme in Holiday Grind. At the start of the book, Clare Cosi (my series' amateur sleuth) holds a latte tasting with her coffeehouse staff, asking them to share their most powerful holiday flavor memories.

Clare uses their answers to create a menu of Fa-la-la-la-lattes (yes, a bit twee-sounding, but effective). The coffee drinks bring remembrances of holidays past to her customers. They become so popular they actually save her shop from the ravages of the tanked economy.

Even better, this winning idea came from Santa himself, a genuinely jolly stand-up comic named Alfred Glockner who collects for charity near Clare’s coffeehouse.

Clare's grown very fond of Alf, and when she finds him cruelly gunned down in an alley one snowy December night, she’s more than devastated. She’s angry, especially when the police claim Alf’s killer was no more than a random mugger.

Clare believes otherwise and sets out to find the truth. During this nearly impossible quest, she butts head with a street-hardened NYPD sergeant (who’s more interested in Clare than her theories); gets herself arrested; disguises herself as Santa’s little helper; and endures more than one attempt on her life.

In the end, she manages to reclaim her holiday spirit, something Alf, with his humor and generosity, embodied from the start.

"Fun and Gripping"
~ The Huffington Post

 "Some of the most vibrant
characters I've ever read.
Coyle also is a master of
misdirection...I challenge any
reader to figure out
whodunit before
Coyle reveals all."
Mystery Scene

 Thanks to my awesome readers, Holiday Grind became a Top-10 national mystery bestseller in hardcover last year. With its release in paperback this month, I hope even more readers will be able to enjoy the story—and the bonus recipes.

As a special gift to the many CM readers who tell me how much they enjoy my recipes and tips, I made Holiday Grind's recipe section extra large with holiday cookie and candy recipes, a glossary of coffeehouse terms, and instructions on making your own coffeehouse drinks (including lattes and cappuccinos) without an expensive machine. I even included recipes for flavored syrups like chocolate, caramel, gingersnap, apple cider spice, raspberry, and more.

As for today's recipes, see the links below. More to come in my future posts--including my darling Aunt Mary's bowtie cookies. :)
Publishers Weekly 

“Coyle's coffeehouse mysteries (Espresso Shot, etc.) are packed with believable characters and topped with serious coffee lore and holiday recipes. This one will keep your cup piping hot.”

“...a good plot and an in-your-face look at life in the Big Apple for good measure. Fans of culinary cozies will want this.”
Library Journal

“Fast-paced action [and a]
well-crafted story…sure to delight!”
—Fresh Fiction

To read Lesa Holstine's Sunday Salon
Review at Lesa's Book Critiques,
click here

From Cleo’s
Recipe File:

Every holiday season, I look forward to tasting so many delicious flavors. Among my favorites are cranberries, eggnog, and English Stilton cheese. All three served as inspirations for the recipes below. Just hit the hot links to get my recipes in a PDF format that you can print, save, or share...

Click here for
Cleo’s Colonial Cranberries,
based on a dish mentioned in
John Adams' journal.


Click here for
Cleo’s Eggnog
Latte Cookies

with easy
Eggnog Glaze

Click here for Cleo’s Holiday Sprouts with Blue Cheese. (I use English Stilton in this one, which is traditionally served at Christmastime, but any blue will do!)

Eat with joy!

~ Cleo Coyle author of
The Coffeehouse Mysteries

To get more of my recipes,
learn more about my books,
or sign up to win free coffee,
visit me at my *virtual* coffeehouse:

Cookie Contest!

Krista Davis is celebrating the upcoming release
of her new holiday mystery, The Diva Cooks a Goose. 
She's holding a delicious contest. Send Krista your favorite cookie recipe
at and you might win!
Find out more by
clicking here