Easy Roasted Brussels Sprouts

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, […]

The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, tasty, and mostly hands off. Since we’re moving into “winter vegetable” season, I thought I’d do a quick tutorial on roasted Brussels sprouts, so you can whip up this simple and delicious side dish with any of your fall or winter meals.

Overhead shot of a bowl of roasted Brussels sprouts

What do Brussels Sprouts Taste Like?

I’m sure there are many of you out there who have never had a Brussels sprout before in your life, so I want to describe them to you a bit first. To me they taste like mini cabbages, but perhaps not quite so bland. What makes them fun, to me, is the texture. The delicate, tightly bound leaves just are so enjoyable to eat! But they are more on the bitter end of the vegetable spectrum, so if you are very sensitive to bitter flavors, which some people just are genetically, Brussels sprouts may not be for you.

When are Brussels Sprouts in Season?

Brussels sprouts can be on the pricier side for vegetables, so it’s important to take advantage of them while they’re in season. The season can vary a bit, depending on where they’re grown, but they are a cold weather vegetable so you’ll most likely start to see them pop up on grocery stores in the U.S. from October to February. 

Can I Use Frozen Brussels Sprouts?

Frozen Brussels sprouts can be found for a fairly good price year-round, so you may be tempted to try to roast those instead of fresh Brussels sprouts. While you certainly can roast a frozen Brussels sprout, I find that fresh create a much better texture and flavor. Frozen Brussels sprouts will be softer and a little more wet (even after roasting), and I find that roasted fresh Brussels sprouts have a more vibrant flavor. 

How to Season Roasted Brussels Sprouts

One thing that I love about roasted vegetables, roasted Brussels sprouts included, is how many different ways you can season them. They’re delicious with just a bit of salt and pepper, or you can really go to town. The recipe below uses a simple mix of salt, pepper, and garlic, but you could also do something like steak seasoning, curry powder, Cajun seasoning, seasoning salt (like Lawry’s), a Garlic Herb Seasoning, Everything But the Bagel Seasoning, or Parmesan cheese (Parmesan would go great alone or along with any of the previously listed seasoning blends). 

P.S. These roasted Brussels sprouts would be SO GOOD dipped in Comeback Sauce!

Close up side view of Roasted Brussels Sprouts in a bowl

 
Close up side view of Roasted Brussels Sprouts in a bowl

Roasted Brussels Sprouts

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.
Total Cost $2.21 recipe / $0.55 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 157.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. Brussels sprouts $1.99
  • 1 Tbsp olive oil $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.
  • Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.
  • Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they're all face down again for the final few minutes.
  • Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

Nutrition

Serving: 1serving | Calories: 157.55kcal | Carbohydrates: 20.45g | Protein: 7.65g | Fat: 7.45g | Sodium: 471.65mg | Fiber: 8.6g

Close up of a roasted Brussels sprout on a fork with the bowl in the background

How to Roast Brussels Sprouts – Step by Step Photos

Brussels sprouts being cut in half

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts, then cut off any dry stems. Cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.

Season Brussels Sprouts

Place the Brussels sprouts on a parchment lined baking sheet. Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.

Brussels sprouts ready to roast

Turn all of the Brussels sprouts halves over so the cut side is facing down. Transfer the baking sheet to the preheated oven.

Roasted Brussels Sprouts on a baking sheet

Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.

Roasted Brussels sprouts on a plate with pork chops and sweet potatoes

Give the roasted Brussels sprouts a taste and adjust the salt or pepper to your liking. Serve hot!

The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

Brussels Sprouts with Maple Glaze

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze. Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it. How to cook Brussels sprouts to perfection Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.

How to cook Brussels sprouts to perfection

Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat! Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Accent with a maple glaze (optional!)

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
Brussels sprouts with maple glaze

How to make a larger serving of Brussels sprouts

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 1/2 pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 1/2 pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

How to cook Brussels sprouts

Brussels sprouts nutrition

Are Brussels sprouts healthy? Gone are the days of soggy canned sprouts being forced on kids to get their vegetables. These crispy sprouts taste good, they’re almost as addicting as French fries. So are they good for you? Here are the nutrition facts for 1/2 cup plain cooked Brussels sprouts:

IngredientCaloriesProteinCarbsFiberFat
Brussels sprouts28 calories2 grams6 grams2 grams0 grams

Keep in mind that oil and the glaze add calories to the nutrition info! Here are some of the top benefits of these mighty sprouts. Brussels sprouts are (data source):

  • Low in calories and relatively high in fiber.
  • Full of Vitamin K and Vitamin C (137% and 81% of your daily need respectively), and other vitamins and nutrients.
  • Full of antioxidants which may decrease inflammation and increase heart health.
Brussels sprouts with maple glaze recipe

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Brussels sprouts recipe

This Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Brussels sprouts

Brussels Sprouts with Maple Glaze


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts, Brussels sprouts recipe

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This m…

Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This may be our new favorite way to eat vegetables.

Prepare to have your mind changed if you think you’re not a Brussels sprouts fan! These roasted Brussels sprouts aren’t like the mushy, flavorless ones you may have tried before.

Honey Mustard Roasted Brussels Sprouts from Minimalist Baker →

Crispy Brussels Sprouts

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce. Oh my. These crispy Brussels sprouts so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen! The secret to making ultra crispy Brussels sprouts Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity lately. And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s. Luckily, you can recreate restaurant-style glamour at home using simply your own oven. It’s a healthy […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.

Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!

The secret to making ultra crispy Brussels sprouts

Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity lately. And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s. Luckily, you can recreate restaurant-style glamour at home using simply your own oven. It’s a healthy and easy side dish that tastes much greater than the sum of its parts.

Here are a few tips to getting the crispiest sprouts in town:

  • Roast at very high heat (450 degrees). The best roasted veggies are roasted at very high heat, otherwise they’ll turn out soggy.
  • Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning.
  • Don’t roast anything else at the same time! This one’s important. To get crispy Brussels sprouts with the recipe below, it’s easiest to have them as the only thing in the oven. Cooking other foods at the same time changes the cook time and moisture level.
Crispy Brussels sprouts

Avoid silicone baking mats

Alex and I suggest using parchment paper in all of our roasting recipes.Why? Parchment paper is great for easy cleanup: so food doesn’t get glued to the pan! If you don’t have any parchment paper, you can roast right on the baking sheet (just have fun later!).

Whatever the case: Don’t use a silicone baking mat for this recipe. Over time, we’ve found the silicone baking mats make veggies more soggy. To get the crispiest of crispy Brussels sprouts, use either parchment paper or just skip it.

Crispy Brussels sprouts

Toss with balsamic sauce!

Follow all those hints, and you’ll have supremely crispy Brussels sprouts! To take them over the top and make restaurant-style flavor, we tossed them with a balsamic and honey sauce. It adds huge tangy sweet flavor. Here are a few notes on the sauce:

  • Omit for the crispiest sprouts. Adding the sauce does wet the sprouts, making them a little less crispy. So if your goal is ultra crispy, try them without it first. But it does add huge flavor, so we liked it with the sauce.
  • Use maple syrup for vegan. The flavor is great with honey, but it tastes almost exactly the same with maple syrup. So it’s a great vegan substitute!
  • Add hot sauce for a spicy variation. If you like the heat, add a little hot sauce into the honey balsamic sauce.
Brussels sprouts

More crispy Brussels sprouts variations!

There are lots of other tasty ways to top crispy Brussels sprouts! Here are few more ideas we’d recommend:

Crispy brussel sprouts

This crispy Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Crispy Brussels Sprouts

Perfectly Crispy Brussels Sprouts


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon honey (or maple syrup)
  • Spicy variation: 1 teaspoon hot sauce, plus more to drizzle

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). For the crispiest sprouts you can eat them as is, or go to Step 6.
  6. While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and toss to combine. For the spicy variation, drizzle with additional hot sauce to taste. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Crispy Brussels Sprouts, Crispy Brussel Sprouts

More Brussels sprouts recipes

Brussels sprouts are some of our favorite healthy veggies to eat! Here’s a list of some more Brussels sprouts recipes you might enjoy:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Recipe | Brussel Sprout & Grape Galette

There are some things you shouldn’t say to a cook. You know what one of those things is? “Interesting…” That was what my husband said when I told him my idea for this recipe. “A Brussel Sprout & Grape Galette! Maybe wi…

There are some things you shouldn’t say to a cook. You know what one of those things is? “Interesting…” That was what my husband said when I told him my idea for this recipe. “A Brussel Sprout & Grape Galette! Maybe with some walnuts, too, and a balsamic reduction. And Parmesan cheese!” I thought it was ingenious. I was pretty proud of myself for coming up with the idea, in fact. But my husband’s response? “Interesting…” “Interesting…” never means interesting. It’s not so much the word “interesting,” you see, it’s more that trailing off at the end: “Interestinnnggg.” Interesting is the polite way of saying, “What in Sam Hill are you thinking?” (Yes, Sam Hill. I’m an 80-year-old man, didn’t you know?) But brussel sprouts and grapes actually do go well together. A few months ago, I made a roasted brussel sprouts and grapes recipe from Whole Living and it was delicious. And, in general, brussel sprouts tend to go well with sweet flavors that offset their slight bitterness. So as I write this post, I feel like this Brussel Sprout & Grape Galette is one of those recipes that could be so weird that it’s a massive success, like […]

Recipe | Lemony Wheat Berries with Roasted Brussels Sprouts (+ Everything You Ever Wanted to Know About Wheat Berries!)

Did you make any food-related resolutions this year? I don’t have resolutions—I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.) I want to eat less sugar. I’m trying to eat more fr…

Did you make any food-related resolutions this year? I don’t have resolutions—I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.) I want to eat less sugar. I’m trying to eat more fruit—I’ve always liked veggies more than fruit, and sometimes it’s a struggle to get myself to eat it. (Unless it’s in pie form. But I’m cutting down on sugar, remember?) And I want to eat more grains. Yes, grains! Delicious, nutritious whole grains. So you might see some more grains around here this year. And if you don’t see more grains around here, it means that I’m a big failure. I guess grains aren’t the most exciting thing to see on a food blog, are they? I mean, if I told you that you’d be seeing more Rolos on Oh My Veggies this year, you’d probably be pretty jazzed. But instead, I’m telling you to be on the lookout for… bulgur! Barley! Wheat Berries! Ooooh. Okay, so what are wheat berries? I discovered wheat berries by accident last year. I needed farro for a recipe and it was crazy expensive. Sitting next to the farro were bags of wheat berries—much […]

Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes.

Pomegranate pork loin roast is about to make you win dinner this season.  I’m back again with another holiday meal for you today. An almost complete holiday meal! Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes. Deeeelish.  […]

The post Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes. appeared first on How Sweet Eats.

Pomegranate pork loin roast is about to make you win dinner this season. 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

I’m back again with another holiday meal for you today. An almost complete holiday meal!

Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes.

Deeeelish. 

pork loin roast

I call this “almost complete” because all you really have to do is choose your veggie side. I’m going with my sweet and spicy brussels, but you could choose parmesan roasted broccoli or even sicilian cauliflower.

And let’s be real: a holiday meal is rarely complete without some sort of bread, so you might have a cloverleaf or parker house roll, as well as a salad on the side.

And NOW it’s complete.

pan gravy

It’s no secret how much we love love love pork tenderloin – I’ve stuffed many here on the blog and this holiday one from last year is incredible. 

This is another way to enjoy pork with loads of flavor – and you don’t even have to go to the trouble of stuffing it. The flavor on the outside is wonderful, and just like the beef tenderloin, roasting it in a roasting pan creates this fantastic pan sauce. 

I like to thicken it up and use it as gravy. 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Oh and I also slide some sliced garlic cloves into the roast! Before roasting.

Just LOOK at that caramely top.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

On the side of the pork, were serving some delish rosemary smashed potatoes! Smashed potatoes made like this are Eddie’s favorite way to eat mashed potatoes. While I prefer the potatoes to be peeled before mashing, Eddie loves when the skin is kept on and you mash it all together.

I took a cue from my crispy smashed rosemary butter potatoes and infused these potatoes with rosemary butter too.

OH MY WORD.

Hello heaven in a bowl. You will not be able (or want) to stay away from this comfort food.

They are incredible with a capital I. 

rosemary smashed potatoes

I love that little swimming pool of butter up there. Just about to dive on in.

pomegranate cider pork roast

This meal would always be my choice over a Christmas ham. I’ve never been a huge fan of ham and I think a holiday pork roast is a billion times better! 

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

And much like the espresso tenderloin, the leftovers make fantastic sandwiches the next day!

Because that’s basically the best part.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Pomegranate Pork Loin Roast

Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it’s wonderful! Serve with smashed rosemary potatoes.

  • 1 2 to 3 pound pork loin roast, tied with string (ask your butcher to do this)
  • ¼ cup pomegranate molasses
  • 1/3 cup apple cider
  • 1 sweet onion, (chopped)
  • 2 garlic cloves, (thinly sliced)
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • ¼ cup chicken stock
  • ¼ cup cream
  • pomegranate arils, (for garnish and serving)
  • Brussels sprouts, (for serving on the side)

rosemary smashed potatoes

  • 3 pounds baby yukon gold potatoes
  • 6 tablespoon unsalted butter
  • 1 garlic clove, (minced)
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  1. Preheat the oven to 450 degrees F.
  2. In a bowl, whisk together the pomegranate molasses and apple cider.
  3. Place the pork in a roasting pan. Add the onions around it. If desired, you can cut slits into the pork roast and place the garlic slices inside! Otherwise, just add the garlic to the pan with hte onions.
  4. Brush the pork all over the with pomegranate cider mixture, then pour the rest on top. Season with the salt and pepper.
  5. Roast the pork for 20 minutes. Reduce the heat to 350 degrees F and roast for 45 minutes more, or until the internal temperature reaches 145 degrees F. It is SO important to use a meat thermometer here – this way, the pork can stay moist!
  6. Remove the pork from the roasting pan and place it on the cutting board. Let the pork sit at room temperature for 20 minutes before serving.
  7. In the meantime, place the roasting pan (leave the onions in it) over medium-low heat. Stir in the stock and cream and bring the mixture to a simmer, whisking constantly. Cook for 2 to 3 minutes until it’s slightly thickened. This pan sauce creates a delicious optional gravy.
  8. Slice the pork roast and serve it with a sprinkling of pomegranate arils, the brussels, smashed potatoes and pan sauce.

rosemary smashed potatoes

  1. While the pork is roasting, make your potatoes. Fill a pot with the potatoes, cover them with cold water and add a few pinches of salt. Bring the pot to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.
  2. Heat the butter in a small saucepan over medium heat. Once melted, add in the garlic and rosemary. Turn off the heat.
  3. Once the potatoes are tender, drain the water and add the potatoes back to the pot. Begin to mash them (skin and all!) with a potato masher or fork. Stream in the melted rosemary butter. Add in the salt and pepper. Smash some more and taste. If desired, season with more salt and pepper.

This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it's wonderful! Serve with smashed rosemary potatoes.

Is this acceptable to eat for breakfast? Asking for a friend.

The post Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes. appeared first on How Sweet Eats.

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but…

I may be changing my tune. Because this meal is absolutely incredible. A celebration-worthy meal, if I do say so.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

This is a spin on my classic herb butter tenderloin that I shared a few years ago.

We ADORE that recipe. 

My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl. 

However, I always find myself giving the classics a twist, so… here we are.

truffle sage risotto

This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!

Yessss.

Do I sound like a Foldgers holiday commercial yet?

Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more. 

And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce. 

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor. 

Really, the leftovers are to diiiieee for. 

truffle sage risotto

Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth. 

For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch. 

This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.

The meal is definitely a splurge, but it’s also the most wonderful time of the year!

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

Espresso Crusted Filet with Truffle Risotto

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto

The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!

  • 1 (3 pound) trimmed beef tenderloin
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • ¼ cup brown sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon garlic powder
  • 1 red onion, (chopped)
  • 6 tablespoons unsalted butter for melting
  • cacio e pepe brussels, (for serving)

truffle sage risotto

  • 6 to 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 handful fresh sage, (12 to 15 leaves)
  • 2 garlic cloves, (minced)
  • 2 cups arborio rice
  • 1 1/2 cups Chardonnay
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons truffle oil
  • ½ teaspoon truffle salt
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
  4. Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.

  5. Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
  7. Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
  8. Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
  9. Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.

truffle sage risotto

  1. Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
  2. While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
  3. Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
  4. The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Brussels Sprouts, Cranberry and Quinoa Salad

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it. Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and […]

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it.

Brussels Sprouts, Cranberry and Quinoa Salad Recipe

Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and Quinoa Salad! ♡

This salad has been my go-to salad for holiday entertaining for years and years now.  It’s quick and easy to make with fresh, healthy, seasonal, simple ingredients.  It holds up really well in the fridge, if you would like to prep it up to 3 days ahead of time.  It looks beautiful on any holiday table, especially with all of those vibrant reds and greens.  And best of all — it’s quite simply so delicious!

Since many of you probably missed this recipe the first time I shared it five years ago, I thought I would bump it back to the top of the blog today for some holiday salad inspiration.  I’ve updated the post with a fresh batch of new photos, and have also included a video tutorial on how to shred Brussels sprouts either by hand or with the help of a food processor.  (Or nowadays, you can also buy Brussels pre-shredded at most grocery stores, if you would like to save a step!)

Tons of our readers have made and loved this recipe over the years, so I hope you enjoy it too!

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Loaded Butternut Squash Pot Pie.

[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!] Okay guys. I’m here to tell you that this butternut squash pot pie is […]

The post Loaded Butternut Squash Pot Pie. appeared first on How Sweet Eats.

[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!]

Okay guys. I’m here to tell you that this butternut squash pot pie is where it’s AT.

If you are in the mood for total comfort food, like you are super pumped that winter is coming and all you can envision is snowflakes and fires and cozy, comforting meals, this is for you. And me.

I mean, it’s for us! You’re going to freak. Because we’re about to break down your new favorite fall recipe.

Today I’m partnering with Swanson to share this incredible butternut squash pot pie recipe with my favorite broth – Swanson Vegetable Broth! Swanson is a staple in my kitchen! And I just love to have the broth on hand because it’s so versatile. It adds so much flavor to everyday meals and, not to mention, makes meal prep easier. 

Ohhh just let me tell you how flavorful the broth makes this pie.

It does double duty!

First, we take our starchy veggies and cook them in the vegetable broth so they soften a bit. This is a trick I learned from my friend Jenna way back in the day, and it’s a key component to a good pot pie recipe. Your veggies get super tender this way, without being overly mushy.

Then! It gets good. Then, we take the veggies and the broth they were cooked in, and stir it into the pot pie base to create the most flavorful filling EVER. Seriously. This Swanson Vegetable Broth is full of goodness and you won’t believe how delish it makes this base taste. It provides excellent flavor without overpowering the pot pie. And that’s key, since it’s packed with veggies!

When I make a pot pie, I always start with a sweet onion. Instead of using celery here, I used shredded brussels sprouts. Along with the butternut squash, golden potatoes, carrots and sage, we have a one-way ticket to flavor town. The Swanson Vegetable Broth pulls the whole dish together. It creates an easy sauce for the filling where all the veg can hang out and party.

Sounds amazing, right?

Now the topping? The crust is straight-up irresistible. Puff pastry is the only thing I use on my pot pies – this should come as no surprise given my serious aversion to pie crust. One of the reasons I love puff pastry is because of the layers. Stick a spoon down in there and hear the crunch – it’s like ASMR for your tastebuds. 

I also love puff pastry for the topping because it’s lighter – which really counts in this otherwise rich dish. It’s flakey and delicious, yes, but it’s also light and airy on top of the saucy filling. Works so perfectly together! 

For this puff pastry crust, brush it with egg wash, then cover it in fresh sage leaves. And a sliiiiightly heavy handed sprinkle of parmesan (which is the only kind, right?).  The sage crisps up in the oven and adds something extra to the crust – like that fresh fall taste that only sage can bring. 

The whole mix of flavors – all the warming, fall vegetables in the silky filling, topped with the crust, is the ultimate comfort food. It’s fantastic.

Oh oh oh and guess what? So you probably know that my annual Thanksgiving leftover post is coming later this week. This would be a fabulous option to add in to your leftover repertoire, because if you’re really feeling it, you could always toss some turkey in with everything else. Winning! Yes I love it so much.

You must let me know once you try it.

Butternut Squash Pot Pie

Loaded Butternut Squash Pot Pie

This butternut squash pot pie is loaded with squash, brussels sprouts, potatoes and carrots, topped with a flaky sage parmesan puff pastru crust!

filling

  • 3 cups cubed butternut squash
  • 1 cup sliced carrots
  • 1 cup chopped gold potatoes
  • 6 cups Swanson Vegetable Broth
  • 8 tablespoons unsalted butter
  • 1 sweet onion, (diced)
  • 1 cup shredded brussels sprouts
  • 3 garlic cloves, (minced)
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons chopped fresh sage
  • ½ cup flour
  • ⅔ cup half and half
  • 3 tablespoons finely grated parmesan cheese
  • ¼ teaspoon fresh ground nutmeg

crust

  • 1 sheet prepared puff pastry
  • 1 egg + 1 teaspoon water, (lightly beaten)
  • 1 bunch of fresh sage leaves
  • 3 tablespoons finely grated parmesan cheese
  1. Preheat the oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
  3. While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, brussels sprouts, garlic, salt and pepper. Stir in the sage. Cook, stirring often, until the onions and brussels soften, about 5 minutes. Stir in the flour to create a roux. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
  4. Slowly stream in the Swanson Vegetable Broth, stirring the entire time, so the filling thickens as you stir. Add the vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the half and half, parmesan and nutmeg. Taste the mixture and season it with more salt and pepper if necessary.
  5. Pour the filling into the baking dish. Layer the puff pastry over top. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan. Use a sharp knife to cut slits in the puff pastry so the steam escapes.
  6. Bake the puff pastry for 30 to 35 minutes, or until the pastry is puffed and golden and the filling is bubbly underneath. Let cool slightly before serving!

Just want to dive on in.

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