Roasted

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully

Using one sugar/pie pumpkin, split in half and remove seeds. Briefly wash seeds in cool water, removing any strings and pulp which may still be attached. If roasting a sugar pumpkin, place the seeds in a bowl, cover with water, and add a tablespoon of salt. Let the seeds sit while the pumpkin is roasting. Once the pumpkin has roasted, use your fingers to remove any additional pulp or strings which may still be present. ...

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes

Recipe modified from source: http://www.cookscountry.com/recipes/4374-bbq-wood-grilled-salmon Description Quick and easy salmon dish; nice smokey flavor with delightful BBQ notes. Serve with a crisp, fruity white wine. Equipment Gas or wood burning grill Wood Chips; preferably cedar Heavy-duty aluminum foil Pre-Prep Soak 2 cups of wood chips for 15 minutes. Pat salmon dry with paper towels- remove bones. Using heavy-duty aluminum foil, make four 7x5" trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays. Pre-heat Grill Pre-heat grill on high heat; clean, and prepare for searing meats. Ingredients 1 ½ teaspoons sugar 3/4 teaspoon chili powder ¼ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon pepper 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick) 1 tablespoon Dijon mustard 1 tablespoon maple syrup Preparation In a small bowl, combine: ...