Brussels sprouts—wait! Please don’t
turn away if you’ve never tried them roasted. They are a revelation to
people who’ve only ever had those bitter, steamed-until-they’re-gray, little mini
cabbages. Roasting brings out the natural sweet nuttiness of sprouts. Combine them
with crispy potato gnocchi and brown butter and you have a deeply satisfying, easy
dish.
But, if you really can’t stand
brussels sprouts, substitute broccoli, cauliflower, or cabbage.
Roasted Brussels Sprouts with
Crispy Gnocchi
(adapted from a recipe by Ali Slagle in the New York Times)
Ingredients
1 pound brussels sprouts
Zest of 1 lemon
4 tablespoons olive oil
Kosher salt and black pepper
½ teaspoon red pepper flakes
1 package shelf-stable potato gnocchi
3 tablespoons unsalted butter sliced
into 3 or 4 pieces
Grated Parmesan for serving
Directions
Preheat oven to 425 F.
Roast about 10 minutes, stir, sprinkle with red pepper flakes, and roast until well-browned in parts and crisp-tender (about 10 more minutes).
In large skillet, heat 1 tablespoon olive oil over medium-high. Break up any of the gnocchi that are stuck together, add them to the skillet.
Cook, covered and undisturbed, until golden brown on one side (2-5 minutes).
Add butter slices, salt and pepper to taste, and cook, stirring until the butter is golden, foaming, and nutty smelling (1-2 minutes). Stir in the brussels sprouts and serve.
Argyles and Arsenic, book 5 in
the Highland Bookshop Mystery series, is now available in paperback! Look for
it wherever books are sold or ask for it at your public library.
About Argyles and Arsenic:
After 93 well-lived years, Violet
MacAskill is ready to simplify her life. Her eccentric solution? She’ll throw a
decanting and decluttering party at her family home—a Scottish Baronial manor
near the seaside town of Inversgail, Scotland. Violet sets aside everything she
wants or needs, then she invites her many friends in to sip sherry and help
themselves to whatever they want from all that’s left.
But a murder during Violet’s party
leads to a poisonous game of cat and mouse – with the women of Yon Bonnie Books
playing to win.
Look for Molly’s new series—the Haunted Shell Shop Mysteries—coming
in July 2024!
Book 1: Come Shell or High Water
The Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect
with her on Twitter or Instagram.
Sounds worth a try. Might have to give this to my BFF who is a big fan and tell her to make it and invite me over. LOL
ReplyDelete2clowns at arkansas dot net
Excellent plan, Kay!
DeleteMy mom loves brussel sprouts. I'm not so brave but I'm going to share the recipe with her. She can probably talk me into trying them!
ReplyDeleteGood! I bet you won't believe you're eating brussels sprouts, April.
DeleteRoasted is THE way to go with brussel sprouts! Just don't get distracted and allow them to roast to mushiness.
ReplyDeleteI just made gnocchi this week with greens and white beans.
Sounds terrific, Libby. I once made homemade sweet potato gnocchi. They turned out well, but talk about labor intensive. Still, I'm glad I for the experience.
DeleteLove roasted brussel sprouts! May have to try this. Usually roast gnocchi with cherry tomatoes, red peppers and red onion YUM! Thanks for the recipe.
ReplyDeleteThat sounds like a great combination, Marcia. YUM!
DeleteMolly, I roast Brussel sprouts all the time, but I never tried them with gnocchi. I plan to try this recipe.
ReplyDeleteWonderful, Marilyn! Let me know how you like it.
DeleteMy housemate loves Brussel Sprouts but they always upset my stomach, worse now that my gallbladder is out.
ReplyDelete