Brussels Sprouts with Shallots

Yes, we do indeed eat and enjoy Brussels sprouts at my house, and this recipe is definitely a keeper. I found it last fall in Good Housekeeping magazine. You can print it here.

Brussels Sprouts with Shallots

1 1/4 lb. Brussels sprouts, trimmed and cut into halves
1 1/2 Tbsp. butter
1 shallot, finely chopped
salt and pepper
1 tsp. sugar
2 Tbsp. white wine vinegar
1/2 c. lower-sodium chicken broth
1 Tbsp. snipped fresh chives

1. Heat large covered pot with salted water to boiling on high. Fill large bowl with ice and water. Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender. (A knife should pierce through core with little resistance.) Drain; transfer to ice water. When cool, drain again. (Brussels sprouts can be covered and refrigerated up to 2 days ahead.)

2. In same large pot, melt half of butter on medium. Add shallot and 1/8 teaspoon salt and cook 2 to 5 minutes or until tender, stirring frequently.

3. Add sugar and vinegar and stir well. Cook until liquid evaporates. Stir in broth, heat to boiling on high, and boil until mixture is almost dry.

4. Reduce heat to medium and stir in remaining margarine, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.  Return drained Brussels sprouts to pot. Cook until heated through, stirring frequently. Transfer to serving dish and top with chives.

Warm Asparagus with Vinaigrette

I adapted this recipe from one I found in The Washington Post years ago. Steamed asparagus is quick and easy and the vinaigrette adds the perfect flavor. Check out some great asparagus tips from Lindsey at Cafe Johnsonia. (Her timing was perfect.)

Warm Asparagus with Vinaigrette

2 pounds asparagus

slightly less than 1/2 cup extra-virgin olive oil

1 tablespoon Dijon-style mustard

1/4 cup red wine vinegar

1/4 teaspoon salt

Black pepper to taste

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

2 shallots, chopped

1 egg, hard-cooked and chopped

Steam the asparagus just until tender. Rinse quickly with cold water to set the color and stop the cooking process.

While the asparagus is cooking, in a small bowl, drizzle oil slowly into mustard, beating constantly until mixture begins to blend. Slowly add vinegar to mixture, beating constantly. Finish with salt, pepper, thyme and rosemary. Drizzle dressing over warm asparagus and top with shallots, egg, and more freshly ground pepper.

Julie's Notes: I use 2 lbs of asparagus to serve my family of six, but they always want more.

Balsamic Baby Carrots

When we had this for dinner the other night, the bowl was practically licked clean. It is my kids favorite carrot dish. I found the recipe years ago (perhaps in Southern Living magazine?) It was contributed by Gloria Pleasants of Williamsburg, Virginia.

Balsamic Baby Carrots

3 cups water

1 pound baby carrots

2 large shallots, thinly sliced

1 medium-size red bell pepper, diced

1 tablespoon olive oil

3 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped fresh Italian parsley

Garnish: fresh Italian parsley sprig

Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, return to a boil, and cook 4 minutes. Remove from heat; drain well.

Saute shallots and bell pepper in hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Stir in carrots, vinegar, and next 3 ingredients, and cook 4 to 5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat; stir in chopped parsley. Garnish, if desired. Makes 4 to 6 servings.