Monday, November 24, 2008

Roasted Brussels Sprouts with Balsamic Vinegar, Parmesan, Pine Nuts, and Apologies to Mr. Zimmerman

(It’s two Brussels sprouts recipes for the price of one today, everybody! Over at Serious Eats, I write about Golden-Crusted Brussels Sprouts from 101 Cookbooks, and here, it’s Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts from Kalyn’s Kitchen. The recipe is pasted below this stunning new song, crafted just in time for Thursday's high holiday.)

It’s Time For Some Thanksgiving
(to the tune of “The Times, They Are A-Changin’” by Bob Dylan)

Come gather 'round family
Friends, countrymen
And submit to the turkey
Thick with tryptophan
And accept it that soon
You'll be asleep in the den.
Hurry, they’ll be nothin’
Worth savin'
So you better start eatin’
Like a pig in a pen
‘Cause it’s time for some Thanksgiving.

Come cousins and uncles
Dig in, don’t be shy
There’s stuffing and taters
And sweet turkey thigh
And don't leave too soon
For you’ll miss all the pie
And I'm not listenin'
To any complainin'
So loosen your pants
And maybe your tie
‘Cause it’s time for some Thanksgiving.

Come brothers and sisters
Bring all your spawn
Emma, Jack, Sarah
Jake, Jalen, and Shaun.
I need someone here
To occupy Mom.
Dr. Phil said it
Would help me stop ragin’.
So clean up their faces
Hurry up and come on
‘Cause it’s time for some Thanksgiving.

Come mothers and fathers
From Jersey and Maine
California and Texas
And West Pennsylvain-
Your sons and your daughters
Are awaiting your train
Since your car
Has started breakin’
Please buy a new one
Or next time take a plane
‘Cause it’s time for some Thanksgiving.

The corn it is boiled
The bird it is roast
And after the dishes
I’m officially toast.
Next year, please
Someone else be the host
Cause my patience is
Rapidly fadin'.
Who am I kidding?
It’s my command post.
‘See you next year for some Thanksgiving.

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
Makes 3-4 servings
Adapted from Kalyn’s Kitchen

1 lb. brussels sprouts, trimmed and cut into quarters
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 1/2 tablespoon Parmesan cheese (preferably fresh grated)
1 tablespoon pine nuts (or another nut of your choice), toasted
Salt and pepper

1) Preheat oven to 450°F. Line a baking sheet with tin foil and spray with cooking spray.

2) In a medium bowl, combine Brussels sprouts, olive oil, and vinegar. Stir until sprouts are coated.

3) Pour sprouts on to prepped baking sheet in a single layer. Roast 20 minutes, shaking the pan once or twice, until veggies are golden browned and beautiful.

4) When sprouts are done, pour them in to a medium bowl. Add cheese. Salt and pepper to taste. Toss to combine. Top with pine nuts. Serve.

Approximate Calories, Fat, and Price Per Serving
Three servings: 139 calories, 7.9 g fat, $0.92
Four servings: 104 calories, 6 g fat, $0.72

1 lb. brussels sprouts: 195 calories, 1.4 g fat, $1.71
1 T olive oil: 119 calories, 13.5 g fat, $0.12
1/2 T balsamic vinegar: 5 calories, 0 g fat, $0.05
1 1/2 T Parmesan cheese: 32 calories, 2.1 g fat, $0.25
1 T pine nuts: 67 calories, 6.8 g fat, $0.62
Salt and pepper: negligible calories and fat, $0.01
TOTAL: 418 calories, 23.8 g fat, $2.86
PER SERVING (TOTAL/3): 139 calories, 7.9 g fat, $0.92
PER SERVING (TOTAL/4): 104 calories, 6 g fat, $0.72


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