all things food
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles turkey…
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles turkey breast.
There’s no less appealing cut of raw poultry than the turkey breast. If you don’t believe me, I invite you to stare one down for more than 30 seconds while ingesting a snack of any kind.
If you’re looking for a fun, festive, and sweet-but-not-too-sweet treat to make for Halloween, this easy pumpkin bars recipe is just the thing for you! It’s based on the pumpkin bread recipe that I make every fall. Like the bread, these bar…
If you’re looking for a fun, festive, and sweet-but-not-too-sweet treat to make for Halloween, this easy pumpkin bars recipe is just the thing for you! It’s based on the pumpkin bread recipe that I make every fall. Like the bread, these bars are moist, tender, and filled with pumpkin spice flavor. UNlike the bread, they’re topped in a rich, tangy cream cheese frosting, which really highlights the warm spices inside them. On cool fall afternoons, they’re the perfect treat to pair with a coffee or tea. But heads up: these pumpkin bars are seriously addictive. Eat one, and you’ll have […]
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This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]
The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.
This apple brie tart is heavenly!
Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! (more…)
The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.
A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…
A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. This week, we’re roasting parsnips, but not for dinner.
While some dishes stay constant at my family’s Thanksgiving—like lemon-herb turkey and roasted potatoes and boozy cranberry sauce—dessert is a free-for-all. We’ve tried pecan pie, lemon pie, pumpkin pie, pumpkin ice cream pie, pumpkin mousse, apple galette, pear crisp, and dozens of others.
I can’t think of a better way to start the week than by sharing this wheat berry salad recipe with all of you! I try not to play favorites when it comes to recipes, but this one is something special. It’s that rare sort of dish that really …
I can’t think of a better way to start the week than by sharing this wheat berry salad recipe with all of you! I try not to play favorites when it comes to recipes, but this one is something special. It’s that rare sort of dish that really can do it all. Make it on a Sunday for lunches all week, or serve it as a side dish at your Thanksgiving dinner. No matter when you eat it, I think you’ll savor every bite. Wheat berries may not be the trendiest grain these days, but if you try them here, […]
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If I’m making a salad in the fall, there’s a good chance that I’ll drizzle an apple cider vinegar dressing on top. Maybe it’s because fall is apple season, but there’s something irresistible about the combination of apple …
If I’m making a salad in the fall, there’s a good chance that I’ll drizzle an apple cider vinegar dressing on top. Maybe it’s because fall is apple season, but there’s something irresistible about the combination of apple cider vinegar and autumn foods like cranberries and squash. In a hearty salad or side dish, an apple cider vinaigrette adds a tangy pop of flavor that brings these sweet ingredients to life. I’ve made a million apple cider vinegar dressing recipes over the years. Some are spiced with cinnamon, others are infused with sage, but the recipe below is the one […]
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Thanksgiving this year will be different. A lot different. It’s something we’ve anticipated all summer long, secretly hoping we’d be wrong. Some of us haven’t fully wrapped our heads around what the day will look like—or are avoiding thinking about it….
Thanksgiving this year will be different. A lot different. It’s something we’ve anticipated all summer long, secretly hoping we’d be wrong. Some of us haven’t fully wrapped our heads around what the day will look like—or are avoiding thinking about it. “The entire holiday season feels as upended as a tarte tatin,” says Ellen Gray, chief baker at The Able Baker in Maplewood, N.J.
For an occasion that’s rich with the ideal of togetherness, the irony is that many of us will be cut off from family and friends. So, how will we gather? Safely, for one, with each family evaluating their own risk-benefit of gathering. Our tables will likely look a lot more snug. They might be outdoors. (Friendsgiving picnic with deconstructed stuffing, anyone?) And with fewer seats taken, we might even skip the emotional tumult that is political chatter and focus on the cranberry sauce—and that’s the silver lining.
This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little to…
This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our…
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Homemade Sweet Potato Pie
This Sweet Potato Pie recipe is subtly spiced, has a layer of brown sugar baked onto the crust, and gets a little kick from bourbon.
READ: Homemade Sweet Potato Pie
This Sweet Potato Pie recipe is subtly spiced, has a layer of brown sugar baked onto the crust, and gets a little kick from bourbon.
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 […]
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.
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:
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.
Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:
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.
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:
| Ingredient | Calories | Protein | Carbs | Fiber | Fat |
| Brussels sprouts | 28 calories | 2 grams | 6 grams | 2 grams | 0 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):
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:
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
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(5 votes, average: 5.00 out of 5)
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes 
Yield: 4 Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.
*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: AmericanKeywords: Brussels sprouts, Brussels sprouts recipe
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
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