In My Active Kitchen

Having fun in the kitchen and out


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Roasted Brussels Sprouts with Aioli Dip

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The thermometer has enjoyed being at the -300 mark for a few days.  Since I’m not yet required to spend my week days in an office, I have felt the need to pass the time huddled in my jammies and slippers sipping copious amounts of coffee, tea and soup.

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It’s made even worse when I spot Ashe napping outside in the freezing cold.  Then I crank up the fire place.

I know she’s a Siberian husky but, really?

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It makes me cold, just looking at her.

Yesterday, after getting extremely bored and probably overly caffeinated, I was really craving solid foods but like, snack food.  So I decided to roast some Brussels sprouts and serve them with homemade aioli for dipping.

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Because that’s a completely normal reaction, right?

However, these are so freaking delicious, they automatically replace any craving for fries or chips or other bad foods.  Plus, the aioli quickly tempers these morsels of goodness from obnoxiously healthy to half guilt-free snacking.

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Let’s talk about this aioli.  I was torn between three options: make by hand, use the food processor or simply add some garlic and lemon juice to store bought mayo.

So time consuming, but oh so deliciously worth it!

So time consuming, but oh so deliciously worth it!

If you’re not bored in your pajamas and have people coming over in t-15 minutes, by all means grab the mayo, add some crushed garlic, add some lemon juice and maybe get all fancy with some herbs  and stuff.  Since I definitely wasn’t in that group, I figured that I should at least make some sort of effort that day.

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Again, I was torn between the food processor or simply doing it by hand.  Maybe it was the caffeine talking, maybe it was the thought of having to clean the food processor after, but ultimately I decided to make the aioli by hand.  Again, I blame the caffeine and lack of fresh air.

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I’m 99% sure it took longer for me to make the aioli than it did for the sprouts to roast; I’m also nearly positive it gave me carpal tunnel.  So, proceed with that part of the recipe at your own risk.

But by all means, make these sprouts- what a fun little appetizer for your next dinner party.  Or you know, when you’re bored in your pajamas at home trying to convince your husky to keep you warm.

Roasted Brussels Sprouts with Aioli Dip

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Ingredients

Roasted Brussels Sprouts

1 lb of Brussels sprouts

2-3 Tbsp. Olive Oil

Sea salt + Pepper

Aioli

1 clove of garlic, mashed into a paste if made by hand, whole clove with food processor

1 large egg yolk

2 tsp lemon juice

1 tsp Dijon mustard

Pinch of salt

½ olive oil

Directions:

Preheat oven to 400F

Cut off stems and remove 1-2 layers of the outer leaves from the sprouts, then slice in half.  In a large bowl, toss sprouts with olive oil and salt and pepper.  Spread onto a large baking sheet and place in the middle rack of the oven.  Bake for 30-40 minutes shaking once or twice throughout to ensure the sprouts roast evenly.    They should be browned and slightly crispy on the outside.

To make the aioli using the food processor or blender, combine egg yolk, mustard, lemon juice, salt and garlic clove and blend until well combined.  Reduce to low speed and very slowly add in olive oil, initially one tablespoon at a time to allow the oil to emulsify.  Once it starts to thicken, gradually add in your remainder of the olive oil.

To make the aioli by hand, place mixing bowl onto a saucepan on your counter or table top.  This will allow you to add in your oil while whisking without the bowl moving.  Whisk together egg yolk, mustard, lemon juice, salt and mashed garlic.   Once well combine, add in oil one tablespoon at time while whisking constantly. Only add in more oil until the mixture in the bowl has thickened.  Warning: this requires a lot of time and patience.

Serve the roasted sprouts with aioli and enjoy!

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Roasted Beets and Greens Salad

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Beets are one my all-time favorite vegetables.  Strange? Possibly. But as the only vegetarian in my family, I’m used to being considered strange.

This roasted beet salad could be perfect for your next dinner party.  Elegant, delicious and simple- what more could you ask for? Plus anything topped with goats cheese is always a winner in my books.

Oh, and what I really love about this recipe? The fact that it puts good use to those beet greens on top of the beets themselves.

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Don’t forget the greens!

You’ve never used the beet greens before? They taste like kale meets arugula- firmer texture with a peppery aftertaste.  I prefer to blanche them and sauté them with shallots and garlic, because really what doesn’t taste good when sautéed with shallots and garlic? My thoughts exactly.

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When you top it with goats cheese and walnuts, I’m pretty much in heaven.

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Want the recipe? Here you go:

Roasted Beets with Sautéed Greens
Serves 4

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Ingredients:

1 bunch of golden or red beets with fresh green stems

2 Tbsp. of olive oil, divided

1 shallot, minced

2 cloves of garlic, minced

6 oz of goats cheese

½ c. walnuts

Salt and pepper

Vinaigrette:

1 Tbsp. honey

1 Tbsp. white wine vinegar

3 Tbsp. olive oil

Directions:

Preheat oven to 400F

Prepare vinaigrette by combining honey, vinegar and olive oil into a mixing bowl, whisk thoroughly and taste to adjust to your preference.

Remove greens from beets and set aside; chop both ends off of the beets and discard.  Rinse beets well, dry and place on a sheet of tin foil.  Drizzle beets with 1 Tbsp.  of olive oil, wrap in the foil and place in the oven.  Bake for 45 minutes or until tender. Let beets cool.

While your beets are baking, remove the tough stems from the beet greens so only the leaves remain; rinse thoroughly.  Bring a large pot of salted water to boil and blanche greens for one minute.  Immediately submerge greens in ice water to stop the cooking.  Drain and pat dry.

Once beets have cooled, peel the outer skins and dice into 1 inch pieces.

In a large skillet, heat oil over medium heat.  Add in shallots and garlic and sauté for a minute until softened and fragrant.  Season with salt and pepper then add in beet greens and sauté for an additional 3 minutes.  Add in beets and walnuts and cook for another minute until heated through.  Remove from heat and add in vinaigrette, mix well.

Serve salad onto individual plates and top with crumbled goats cheese.

I dare you to serve this at your next dinner party and wow your guests.

-Jess xo