I’m in San Diego! It was such a spontaneous, impromptu trip that I still can’t believe I’m here. It’s been over two years since I was last in the States, I’m having so much fun visiting even the most mundane of places (ie. supermarkets). Obediently waiting for me when I got here was 1.5 years worth of Food & Wine magazines my grandparents diligently saved for me! It’s been so much fun going through them and tagging recipes and ideas I like.
I got to test out a recipe a few days ago when I found a bunch of fresh brussels sprouts at Trader Joe’s. The dish is actually roughly based on the F&W recipe which called for walnuts, capers, and anchovies. I couldn’t be bothered with the latter two, but I knew the walnuts were a must!
I served the brussels sprouts with a simple roasted chicken LCB style. I had some trouble trussing the chicken as I didn’t have needle, but somehow I got the bird all nicely balled up.
So here’s the final French meets Korean dinner spread.
Roasted Brussels Sprouts with Walnuts
Roughly adapted from Food & Wine
A large bowl of fresh brussels sprouts
Olive Oil
Salt and freshly ground pepper
1 rosemary sprig
1/2 cup walnuts
1-1 1/2 teaspoons grainy mustard
2 tablespoons balsamic vinegar
6 tablespoons olive oil
1/2-1 teaspoon honey
Preheat the oven to 200 degrees C or 400 degrees F.
Wash the brussels sprouts and cut larger ones in half. Coat with olive oil and season with salt and pepper. Spread on a baking sheet and sprinkle with rosemary leaves. Roast in the oven for 35-40 minutes, stirring once every 10-15 minutes.
Meanwhile, toast the walnuts in a nonstick pan over medium heat and prepare the vinaigrette. Mix the mustard, vinegar, olive oil, and honey together.
When the brussels sprouts are easily pierced with a pairing knife and the outer leaves are crisp and golden remove and transfer to a large plate or bowl. Add the toasted walnuts and toss with the vinaigrette.
Julie says
i’m so trying this tomorrow! Thanks <3
Jessica says
Julie- Yesyes! And tell me how it goes!
Jillian@TheHumbleGourmet says
Beautiful! I love using a mustard vinaigrette with brussel sprouts; such a complimentary pairing.
hungry dog says
I saw those in F&W and knew I wanted to make them! Yours look perfect and savory and delicious. So glad you are having a wonderful time in the states.
Michelle says
COMMMMMMEEE BACKKK!! Only our dinner table has brussel sprouts, kimchi, and cheese on the same table. hee hee!
Fran says
Cant’ believe you’re in San Diego! I was there several months ago and couldn’t find a decent place to buy fresh fish to make stock with, etc. Someone recommended Point Loma Seafoods but it was rather limited- all the fish were already filleted. If you find any good seafood stores, let me know! (Costco or Catalina Offshore Products?) Will you be celebrating with a big Thanksgiving dinner?
Jessica says
Fran-I know! We should meet up the next time we’re both there! I actually won’t be here for Thanksgiving…kind of a bummer but there are more Thanksgivings to come! I actually don’t know where to get good fish, I didn’t have time to look around, but if I do find some place I’ll definitely let you know!
Camille says
I do love Brussels sprouts – can’t believe I haven’t cooked any yet this year!
A Little Yumminess says
I am having a new found love affair with brussels sprouts and I used to hate them
Jessica says
A Little Yumminess- I know! I used to hate them too, but my palette has definitely evolved over the years.