Search the Community

Celiac.com 12/14/2024 - These Maple & Bacon Glazed Brussels Sprouts are a deliciously sweet and savory side dish that’s perfect for any meal. Crisp bacon, buttery Brussels sprouts, and a hint of maple syrup combine for a flavor-packed dish that’s both comforting and elegant. Toasted pecans add extra flavor and crunch, while the maple glaze brings everything together with a touch of sweetness. Ideal for holiday gatherings or any time you want to elevate your veggie game! Ingredients: 5 bacon strips, chopped 1 pound fresh Brussels sprouts, trimmed 3 tablespoons butter ½ cup chicken broth ¼ cup chopped pecans ¼ cup maple syrup ¼ teaspoon salt ¼ teaspoon pepper Directions: In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, sauté sprouts in butter until lightly browned, 4-5 minutes. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon and serve.

Celiac.com 12/30/2022 - Looking for a change of pace for New Year's dinner? Done with turkey? Can't bother with prime rib? Looking to go big and tasty, but with minimal fuss? Try this great recipe for beef tenderloin for a dinner that will melt in your mouth. Serve it with the rest of the items on the menu below, and you've got the makings of a truly memorable gluten-free feast. Perfect Beef Tenderloin Ingredients: 1 (3 pound) beef tenderloin roast ⅜ cup red wine ⅜ cup gluten-free soy sauce ½ cup melted butter cracked black pepper (optional) Fresh Rosemary for garnish Directions: Heat the oven to 350 degrees F (175 degrees C). Place roast into a shallow, glass baking dish. One at a time, pour soy sauce, red wine and melted butter over the tenderloin and optional cracked black pepper. Bake in hot oven (350 F) for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness). Let meat rest for 10 to 15 minutes before slicing. Chef John's Perfect Mashed Potatoes Ingredients: 3 large russet potatoes, peeled and cut in half lengthwise ½ cup whole milk ¼ cup butter salt and ground black pepper to taste Directions: Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat. Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds. Perfect Brown Gravy Ingredients: 2 tablespoons unsalted butter 2 tablespoons potato starch, arrowroot or tapioca flour 1 (14 ounce) can beef broth or pan drippings 2 tablespoons ketchup 1 teaspoon Worcestershire sauce 2 teaspoons Dijon mustard ½ teaspoon onion powder ¼ teaspoon garlic powder salt and ground black pepper to taste Directions: Melt butter in a small saucepan over medium heat. Whisk in potato starch, arrowroot or tapioca flour and stir until the mixture becomes paste-like, and brown, about 3-5 minutes. Whisk in beef broth or pan drippings gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more. Orange Glazed Carrots Ingredients: 1 pound baby carrots ¼ cup orange juice 3 tablespoons brown sugar 2 tablespoons butter 1 pinch salt Directions: Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt. Maple Roasted Brussels Sprouts with Bacon Ingredients: 1 pound whole Brussels sprouts 4 slices bacon, cut into 1/2-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil 3 tablespoons pure maple syrup Directions Heat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Trim ends off Brussels sprouts and cut any large ones in half. Transfer to a large bowl. Add bacon, salt, and pepper to the Brussels spouts. Drizzle olive oil and maple syrup over top and toss until sprouts are well coated. Transfer to the prepared baking sheet and spread in a single layer. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 20 to 30 minutes, stirring halfway through.

Celiac.com 11/15/2019 - Brussels sprouts get a bad rap. That's mainly because they need a bit of love to make them delicious. This marriage of toasted sunflower seeds, diced fresh apple and balsamic vinaigrette make these roasted Brussels sprouts stand up and salute. They make a delicious side to your favorite entrée, and will likely make believers out of your Brussels sprouts doubters. Ingredients: 1 pound Brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil ¼ teaspoon kosher salt 2 tablespoons hulled, unsalted sunflower seeds 1½ teaspoons balsamic vinegar 1 teaspoon whole-grain mustard ½ teaspoon honey ⅓ cup unpeeled red apple, diced to ¼-inch pieces Directions: Heat the oven to 375 degrees. Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 tablespoon of the oil and the salt. Roast on middle rack for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside. Meanwhile, spread the sunflower seeds on a small baking sheet, and toast on lower oven rack for 6 to 8 minutes, until fragrant. Remove, and place on a clean cloth to cool. Whisk together the remaining tablespoon of oil, the vinegar, mustard and honey in a liquid measuring cup, until you have a nicely blended vinaigrette. Once the Brussels sprouts are done, transfer them to a serving bowl. Toss with the apple, sunflower seeds and dressing, and serve immediately.

Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy! Ingredients: 1 cup pecans, broken 1 pound Brussels sprouts, cleaned and cut in half 2-3 tablespoon extra-virgin olive oil, plus extra 1 tablespoon red wine vinegar ½ cup grated Parmesan Kosher salt and pepper to taste Directions: Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside. Increase oven temperature to 450˚F. Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper. Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char. Let sprouts cool, and then toss with pecans. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. Sprinkle with Parmesan cheese and serve.

Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes. Ingredients: 4 slices bacon, chopped 6 bone-in, skin-on chicken thighs (about 2½ pounds) 2 medium tart red apples, cored and cut into wedges 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft 2 tablespoons chopped fresh thyme 2 tablespoons whole grain mustard 1 teaspoon kosher salt 2 cups fresh Brussels sprouts, trimmed and halved if large Directions: In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook about minutes until skin side is browned. Turn the chicken and cook another 5 minutes or so, and remove from skillet. Add apples to the skillet and cook 4-5 minutes, stirring until browned on both sides; remove from skillet. Drain and discard drippings from skillet. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil and reduce heat. Put the chicken back in the skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is cooked through. Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes. Top with cider mixture.

Celiac.com 11/03/2018 - I’ve been looking for new ways to enjoy Brussels sprouts lately. This recipe is simple to make and packed with deliciousness. All you need is some some good ham, a leek, orange juice, cider vinegar, salt pepper and olive oil, and wham, you’ve got a great start to a tasty dinner. Ingredients: 2 pounds Brussels sprouts, trimmed; halved if large 2 tablespoons olive oil ½ cup diced good quality country ham 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise ½ teaspoon salt ¼ teaspoon freshly cracked black pepper 3 tablespoons freshly squeezed orange juice 1 tablespoon cider vinegar Directions: Fill a large stock pot about half way with water, add a teaspoon or two of salt, and bring to a boil over high heat. Add sprouts and cook for 5 to 6 minutes until crisp, but fork tender. Drain sprouts into a colander, discarding the cooking water. Return empty pot to heat and reduce heat to medium-high. Add olive oil, ham, leek, salt and pepper. Cook and stir for 2 to 3 minutes until leeks are just tender. Add sprouts; cook and stir for 2 minutes more or until heated through. Drizzle with orange juice and vinegar, and toss until coated. Transfer to a serving dish. Cover sprouts with pan juices and serve.