Wit & Delight Recipe Swap

a few of you asked for the roasted brussels sprouts recipe i mentioned a few weeks ago. it was a twist on a basic way to cook them, and i really enjoyed hearing your tips and tricks for getting sprouts just right.

so that got me thinking: would you guys be interested in doing a recipe swap? i’ll post recipes and images, nothing fancy, just simple, wholesome, delicious indulgences. they’ll fall into a different category each time. i’ll create a recipe card for each one, at a standard 6 “x 4” size you so can print it out or bookmark it.

in return, i’d love to know what you’re cooking. we can discuss by category; this one being side dishes or vegetable sides. i know you guys are getting creative in the kitchen and i’m dying to hear about it!

so! what’s your go-to side dish? anything i’ve gotta try this week?

Roasted Brussels Sprouts in Truffle Butter
adapted from Barefoot Contessa in Paris

1 1/2 pounds Brussels sprouts
3 tablespoons melted truffle butter
1 teaspoon sea salt
freshly ground black pepper
optional: chopped parsley, half a lemon

Preheat oven to 400 degrees F.

Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the butter, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, parsley, a squeeze with lemon, and serve immediately.

  • OMG I am screaming over this – not only do I love brussel sprouts but your recipe card is too cute for words! Double yum 🙂 Truffle butter rocks. my. world. Leave it to Barefoot for inspiring what I’m sure is a delish recipe!

  • I love Ina and I love this recipe swap idea! My husband loves brussel sprouts so I’m dying to try that recipe! Oh yeah, and my favorite side dish is definitely sweet potato fries 🙂

  • I love this idea!!! I actually have some brussel sprouts in the fridge, and while I usually sautee them with a little onion and olive oil – your recipe {via Ina} sounds amazing! Guess I’ll stop and get some truffle butter on the way home tomorrow. Great post!

  • count me in

    I was actually on the hunt tonight for sriracha / honey fried sprouts but my go to place switched out the menu – seasonal – and instead I found roasted cauliflower with raisins, capers, pine nuts and a healthy dose of evoo with a hit of honey. Delicious.

    looking forward to more cards. thanks!

  • Love the recipe card. Here’s my go-to side for any Mexican entree:

    Black Beans with Orange (from Mark Bittman)

    3 cups canned black beans, with about 1 cup of their liquid
    1 tbsp ground cumin
    salt and black pepper
    1 navel orange, washed well
    2 tbsp olive oil
    1 onion, chopped
    1 red or yellow bell pepper, cored, seeded, and chopped
    2 fresh chiles, like New Mexico or habanero, seeded and chopped
    1 tbsp minced garlic
    1/2 dry red wine or freshly squeezed orange juice
    chopped fresh cilantro

    Put the beans and their liquid in a large pot over medium heat; add the cumin and a good pinch of salt and pepper, bring to a boil, and adjust the heat so the mixture simmers.

    Halve the orange. Peel one half and add the peel to the beans, then divide the segments and set aside. Squeeze the juice from the other half and set aside.

    Put the olive oil in a skillet over medium heat. Add the onion, bell pepper, and the chiles and cook, stirring occasionally, until the peppers soften, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 more minute. Add this mixture to the beans.

    Turn the heat under the skillet up to high and add the wine. Cook for about 5 minutes, then add to the beans along with the reserved orange juice. Taste and adjust the seasoning if necessary. Garnish with the reserved orange sections and cilantro.

  • Not too long ago I remember you mentioning a possible blogging burn out yet lately your posts have been so spot-on and creative. You have a real gift for trusting your creative instincts and putting those thoughts together beautifully.

    I must try this recipe, it looks delicious!
    One of my favorite sides is Corn Casserole by Paula Deen.


    Not in any way good for you but so delish and comforting.
    Thanks for sharing!

  • I love the idea of a recipe swap. I take pictures and share recipes on my blog and love new ideas. I blogged about brussel sprouts awhile back when we had a Tapas inspired menu. Here is the link http://arthurandlancelot.blogspot.com/2011/02/dinner-6.html

    One of my most favorite sides Baked Panzanella, super easy and uses up food you may have extra of at the end of the week.

    Thanks for sharing!

  • My “go to” side dish that everyone always loves is very similar to your brussel sprouts recipe. I buy the smallest little potatoes that I can find and cut them in half or quarters (depending on size). I toss them with a little olive oil, sea salt and pepper….now I’m going to try tossing them in truffle butter!!
    I spread them on a baking sheet and cook them on 375 for about an hour…until they are crispy/crunchy on the outside and creamy/soft inside. I know this is simple, but I can’t make these without everyone going crazy over them.