Roasted Brussels Sprouts with Chanterelles and Cream

First, sweet potatoes & cream, and now, brussels sprouts and cream. Notice a pattern?  Last weekend we ventured a few miles up the coast to the pumpkin patch. After picking out our pumpkins (quickly, because it started drizzling), we went over to a little cart loaded with squash and other vegetables for sale.  It was hard to say no to some beautiful brussels sprouts that were still on the stalk!

I’m pretty sure that people who say they hate brussels sprouts haven’t tried them roasted until lightly browned and nutty in flavor, tossed with sautéed chanterelle mushrooms, a splash of white wine, and a generous splash of cream. It’s quite the luxurious-tasting side dish. I think it would make a wonderful Thanksgiving addition, but it was also perfect for a weeknight dinner, along with some grilled pork tenderloin and rice pilaf. Refer to the original recipe (which serves 6) for specific measurements. I just used it as a guide and adapted it for the amount of brussels sprouts and mushrooms I had.

Roasted Brussel Sprouts with Chanterelles and Cream

(From the Oct/Nov. 2010 issue of Fine Cooking)

a couple good handfuls of brussels sprouts, trimmed and halved lengthwise
olive oil
kosher salt
butter
a handful of chanterelle mushrooms, halved if small, or cut into 1-inch wedges
1/2 a shallot, thinly sliced
a splash of dry white wine
a generous splash of cream
freshly ground black pepper

• Place the halved brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Toss to coat. Season with kosher salt. Roast in a 450 degree oven until lightly browned and tender, about 20 minutes. Set aside.

• Add a drizzle of olive oil and a little butter to a skillet and heat over high heat. When the butter foams, add the chanterelles and cook, stirring occasionally, until golden-brown and tender and the mushroom liquid (if any) has evaporated, about 5-8 minutes. Season with salt and transfer to a plate.

• Set the skillet over medium high heat and add another little drizzle of olive oil and little more butter. Add the shallot and a little pinch of salt and cook until tender and golden, about 3 minutes.

• Add the splash of wine and cook until reduced by half, about 1 minute. Return the chanterelles to the pan and add the brussels sprouts and some cream. Add some freshly ground black pepper. Continue to cook, stirring occasionally, until the cream thickens a little and nicely coats the brussels sprouts and chanterelles. Serve immediately.

Levi at the Pumpkin Patch!