We’re celebrating Imbolc today and tomorrow! I’ll blog about this later in the week! Happy longer days everyone!
Things got crazy at the beginning of the year and I almost forgot to share these recipes! I’d made these roasted brussels sprouts and stuffing for a turkey supper potluck with friends. We also brought along a batch of warm apple cider to share with our friends.
I didn’t grow up with the best opinion of brussels sprouts. I, like a lot of other people, believed them to be simply “gross”. I learned differently as an adult eating them for the first time with my father, who also learned later in life, that brussels sprouts are delicious. This is true as long as the brussels sprouts aren’t boiled or steamed to mush. Brussels sprouts don’t taste a lot different than broccoli to me and when roasted they are utterly divine! It’s a joy to see my kids enjoy these brussels sprout without unfair bias.
My usual stuffing has a traditional taste. At least it reminds me of the stuffing I ate growing up at Grandma’s. This skillet stuffing felt like a more modern option and was truly delicious! A favourite for all. I doubled this recipe, making two skillets worth and it was more than enough for our group of four adults and four kids, although we were fighting over the leftovers at the end of the night.
Roasted Brussels Sprouts with Maple-Mustard Glaze
- 2 pounds Brussels Sprouts
- 1 1/2 tbsp Lemon Juice
- 1 1/2 tbsp Dijon Mustard
- 1 1/2 tbsp Coarse Ground Mustard
- 1 1/2 tbsp Maple Syrup
- 3 tbsp Olive Oil
- Salt and Pepper to taste.
- Heat the oven to 400’F.
- Trim and half the brussels sprouts and set aside.
- In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil. Add the brussels sprouts and stir to coat.
- Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl. Roast until very dark and just tender, about 20-30 minutes.
- Toss with remaining sauce and serve hot or at room temperature.
- 8 tbsp Butter
- 8 tbsp Shallots, finely diced
- 4 stalks Celery, finely diced
- 10 cloves Garlic, roughly chopped
- 2 cups Veg Broth (or White Wine)
- 8 tbsp Walnuts, finely chopped
- 4 tbsp dried Cranberries (or Cherries)
- 6 cups stale Bread, 1/2-inch cubed (I used sourdough)
- 8 tbsp fresh flat Parsley leaves, roughly chopped
- 2 tbsp fresh Thyme, picked
- Salt and Pepper, to taste
- Preheat the oven to 350’F.
- Melt the butter in an 8 inch cast iron skillet and sweat the shallots and celery on low heat, until translucent. Sweating is like sautéing only using a lower heat and not allowing the item you are cooking to brown.
- Add the garlic and continue to sweat.
- Add the broth or wine and reduce by half.
- Meanwhile, in a bowl, combine the walnuts, currants, bread, parsley, and thyme.
- Once the broth is reduced by half, add the bread mixture into the pan and toss with a spoon so that it becomes uniformly moist. Distribute it evenly in the pan and season the top with salt and pepper.
- Bake for 30 minutes, until the top is golden brown and has formed a crust.
- Remove from the oven and serve.