Roasted Brussels Sprouts with Crispy Gnocchi @MysteryMacRae

 

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.

Trim brussels sprouts. Depending on their size, either halve or quarter them. Zest lemon.

On a large baking sheet, toss sprouts with 3 tablespoons of the olive oil and ½ teaspoon of salt and a few grinds of pepper (about ⅛ teaspoon). Spread in a single layer. Sprinkle with lemon zest. 

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.