Balsamic Roasted Brussels Sprouts

When I started cooking this weekend, I wasn't sure what I was going to make.  I knew I had Brussels sprouts I needed to cook, but wasn't sure what I wanted to do with them.  As I looked through possible recipes, I decided to try roasting them with balsamic and honey.  It's interesting how you do this, you actually roast them in oil and then "dress" them in the honey and vinegar.  I had also caramelized an onion before roasting the sprouts.  So, I decided to put them together and then go ahead and put them in my quiche for the week.  The results were interesting and yummy.

Balsamic and Honey Roasted Brussels Sprouts
Adapted from: http://www.onceuponachef.com/2009/11/roasted-brussels-sprouts.html

• 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 large onion

 

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
3. While the Brussels sprouts are roasting, slice the onion and separate the rings.  Heat about 1 Tbsp olive oil in a saute pan over med-high heat.  Add the onions and stir to coat.  Cook, stirring frequently, until the onions begin to brown.  Reduce the heat to low and continue cooking, stirring frequently, until the onions are golden brown.  Set aside.
4. Place Brussels sprouts back in bowl. Add the caramelized onions.  Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Balsamic Honey Roasted Brussels Sprouts Quiche

• Balsamic Honey Roasted Brussels Sprouts
• 4 slices thick-cut bacon
• 1 cup 6-cheese Italian Blend
• 6 eggs*
• 1 1/2 cups 1% milk
• salt & pepper

1. Preheat oven to 350.  Spread Brussels sprouts in prepared baking pan.  Cook the bacon for 4 minutes in the microwave; cool.  Dice bacon and sprinkle it over the Brussels sprouts.  Sprinkle with cheese blend.  
2. In a medium bowl, beat eggs until uniform in color.  Add milk and seasonings and mix until lemon yellow and frothy.  Carefully pour over the fillings.
3. Bake quiche for 35 minutes or until browned on top.  Allow to stand for 5 minutes before serving.

 
*CSA ingredients
 

Baby greens

I found a bag of baby spinach, kale and chard at Kroger and needed to use some of it up.  I cooked some bacon, cut up some artichoke hearts and used a mix of goat cheese and Italian cheese and, voila, quiche!  This one is not only pretty,  but tasty.

Baby Greens Quiche

• 1/2 bag baby greens (spinach, kale, chard)
• 4 slices thick-cut bacon
• 6 artichoke hearts, quartered
• 4 oz 6-cheese Italian blend
• 2 oz crumbled goat cheese
• 5 eggs
• 1-1/2 cups milk
• sea salt
• Italian seasoning

Wash greens and dry between paper towels.  Cook bacon in microwave oven (1 minute per slice); cool.  Quarter the artichoke hearts.  Place greens, crumbled bacon and artichokes in bottom of casserole.  Sprinkle with cheese.  In a medium bowl, beat eggs with milk.  Season to taste.  Pour carefully over the fillings.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into the center comes out clean and top is browned.