Look at me back for a second week of Donna Hay cooking for I Heart Cooking Clubs!! Finally a cooking theme that I will most likely stick with. Now, the only issue is that I will probably not follow the rules. This will come as a surprise to no one actually. This week’s theme is Pantry Magic – and the only things in this recipe that comes from the pantry are the dressing ingredients. This is especially wrong, since one of my favorite cookbooks of hers, Off The Shelf: Cooking From the Pantry is, as you can tell from the title, filled with fabulous pantry using recipes.
But whatever, following the themes is just more organized than I can be at the moment! Especially since I have to be inspired by whatever I receive in my CSA that week. This week? Brussels Sprouts. Not my favorite, but not bad – especially roasted. So, when faced with a bag of Brussels sprouts and pears on sale at the market, who was I to quibble about it being pantry week?
And yes, I probably should have taken a photo after I roasted this pan of fall goodness, but I was hungry. This was wonderful. It was everything I hoped it would be – and oh-so-easy. I subbed spinach for arugula and regular goat cheese for firm because I didn’t read the recipe carefully!
I found this recipe in her iTunes cookbook: Fresh and Light. Which is wonderful!
Roasted Brussels Sprout and Pear Salad
- 500g Brussels sprouts, trimmed and halved
- 2 firm brown pears, cut into thick wedges
- 1 red onion, peeled and cut into wedges
- 8 sprigs sage
- 2 tablespoons olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- salt and pepper to season
- 150g rocket (arugula) leaves (I used spinach)
- 150g firm goats cheese, grated (I used soft)
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and place the Brussels sprouts cut side up, pears, onions and sage on the sheet. Mix together the oil, vinegar, and brown sugar and drizzle half of it over (I then tossed them). Sprinkle with salt and pepper. Roast for 30-35 minutes.
Divide the arugula and roasted vegetables between the serving plates, sprinkle with the goats cheese, and the remaining dressing.
This will be my entry for I Heart Cooking Clubs!
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.