Roasted Brussels Sprouts with Toasted Pine Nuts

I love roasted vegetables. The warmth that emanates from the oven. The aroma from the roasting vegetables. The soft and tender texture. The caramelized exterior. The enhanced flavor. Just talking about it is making my mouth water!

And one of my favorite vegetables to roast is brussels sprouts. I know it has a bad rap; but obviously, those who aren’t crazy about brussels sprouts haven’t tasted them well roasted. My husband was one of those people. Needless to say, once he tasted these roasted brussels sprouts, he did a 180. I think his exact words were “hey, these brussels sprouts are amaaaaaazing – the best I’ve had, EVER!” Yeah, he gets a little dramatic when it comes to food. But you know what? They really were SO good.

An added benefit of roasted vegetables is that it is so easy to make. You just stick them in the oven, and wait for the oven to do the job. I don’t have much time or energy to cook an elaborate dinner every night. Sometimes my dinner consists of many side dishes that can easily be prepared. It was one of those nights. Lucky for me, most hearty vegetables taste great simply by roasting them.

Roasted Brussels Sprouts with Pine Nuts and Balsamic Drizzle | cHowDivine.com

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Roasted Brussels Sprouts with Optional Balsamic-Honey Drizzle Recipe
Ingredients
1 lb Brussels Sprouts
1 small red onion
3 garlic cloves
1/4 – 1/3 cup pine nuts
salt & pepper
2 TB olive oil
drizzle of balsamic vinegar and honey (2:1 ratio): optional (for tangy/sweetness)

  1. Toast the pine nuts for about 3-5 minutes in the oven at 350 degrees. Remove from heat and set aside.
  2. Preheat (or turn up) the oven to 375 degrees. Clean and trim brussels sprouts. Cut them in half length-wise. Peel and cut red onion into wedges. Peel and smoosh the garlic cloves by wacking it with flat part of the knife. Combine brussel sprouts, red onions, garlic, olive oil, 1/2 tsp of salt, and 1/2 tsp of pepper in a large bowl. Mix well.
  3. Spread the contents onto a roasting pan in a single layer. Roast in the oven for about 25-30 minutes, until the brussels sprouts are nicely browned. Shake or toss the brussel sprouts midway to achieve even browning.
  4. Remove from oven and add in the toasted pine nuts from step one. Add more salt to taste. If you choose, drizzle with honey/balsamic vinegar (1:2 ratio).* Toss well. Serve warm or at room temperature.

*Cook’s Note

If you are using honey/balsamic vinegar mixture, you can place them back in the oven for about 3 minutes to allow the mixture to caramelize a bit. But this step is totally optional.

Filet Mignon with Sautéed Kimchi

I’ve been hearing so much about SOPA (Stop Online Piracy Act) lately. Wikipedia and other sites took their sites offline for a day in protest of this Bill. Now, why are they against a piece of legislation that will fight online piracy? I mean, no one is FOR piracy. I for one don’t want someone using my copyrighted material or intellectual property without my permission or attribution – let alone profit from it. However, I would like to know if I’m committing an act that the bill would criminalize, and if this Bill will criminalize conduct that is currently permitted under the law. And I fear this bill would have an unintended chilling effect on free speech and innovation – instead of its intended, lofty goal of stopping internet piracy.

Continue Reading Filet Mignon with Sautéed Kimchi . . .

Dakdoritang (Korean Spicy Chicken Stew)


I’m a serial monogamist when it comes to kitchen appliances. First came the Breville juicer; second came the Vitamix; third came the Kitchenaid stand mixer; then came the Cuisinart food processor. When I’m into them, I’m really into them and I use them on a daily basis. But when I’m done, I’m done. Apart from the occasional uses, they sit and collect dust in my tiny kitchen. And Believe me. My kitchen has no space to spare and is in no position to house ANY seldom-used appliances. Nevertheless, I keep adding to my pile of kitchenware.

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Bangers and Mash


My husband always talks fondly of his time abroad in London during his college years. He studied for a year at the London School of Economics. And while there, he played “varsity” college ball for a season. I feel bad for putting quotes on varsity. But I don’t think college basketball was all that popular over a decade ago in London. And he played in a team with “bookish, basketball misfits.” Even he (reluctantly) admits to that. I guess they were the Bad News Bears of the European college league – without the miraculous come-from-behind win at the end. But no matter; he is a huge sports fan, and that’s his claim to fame.

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Tteok Manduguk (Rice Cake and Dumpling Soup)


My grandmother used to tell me that I couldn’t ring in the New Year without having some Tteok Manduguk (Korean Rice Cake and Dumpling Soup) according to Korean tradition. Who am I to argue with this long-standing tradition?

I’ve been eating Tteok Manduguk on New Year’s Day as far back as I can remember. When I was young, my grandmother made EVERYTHING from scratch: the filling, the mandu skin, and the broth. I don’t have the luxury of my grandmother’s cooking anymore – haven’t for a few years now. But I still consume tons of the soup come every New Year’s Day, usually at a restaurant.

Continue Reading Tteok Manduguk (Rice Cake and Dumpling Soup) . . .