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| Fresh from the oven |
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| Tossed in Olive Oil |
This week’s French Fridays with Dorie challenge is for Brown-sugar Squash and Brussels Sprouts en Papillote. This recipe was created by Dorie from the produce she had on-hand. I’m not really sure it’s French, but she created it in France.
I was a bit reluctant to try this recipe because it seemed like an odd mix: Butternut Squash, Brussels Sprouts, and Apple…
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| Sprinkled with Brown Sugar and Ready to wrap |
Although we’ve baked chicken and fish en papillote, it never occurred to me to make vegetables this way, but it was super easy and they turned out great with no pan to wash! We would have preferred the Butternut Squash with Apples together and the Brussels Sprouts separately. We sprinkled a little bit of crumbled Bacon into our vegetables, too.
While we will definitely use this method of cooking vegetables again, the mix will be a little different.
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| Full moon over our backyard in the morning |
Love the full Moon picture# 🙂
Bacon – YES ! I agree the method was great but the brussels sprouts probably would have been better left to their own devices…or with the bacon 🙂 Gorgeous moon shot – would love to have my morning coffee there 🙂
I searched for two days for brussels sprouts and couldn´t find any, something about a heat wave. Anyway, they look delicious and I´m glad to see they don´t turn out mushy!
Love squash sprinkled with brown sugar, such great flavour!
This was a great way to cook the veggies…I always vote for the “no mess” way! I actually enjoyed the mix…thought it was delicious! Love the photo of the full moon…beautiful!! Happy Groundhogs Day, Susan! Enjoy your weekend!
Bacon. YUM! that’s a great idea. The veges were fun, and I do like packets of food now and then, but I thought these would have been much better roasted. It was such a lovely day and cooking everything on the grill was a nice break.
Yes, the no mess angle was a definite plus.
Bacon is a truly nice touch… I think I’ll do that if I pair this dish with a cream sauce meat dish.
Although I ended up liking the roasted version better, I have to say that I loved how easy this was – and you’re right, so very little cleaning up to do! It also makes for a very lovely dish, especially with those little bits of bacon sprinkled on top! Very nice!
This was crazy easy wasn’t it? It’s nice to have technique recipes once in a while to remind us how simple good can be.
Have a great weekend.
Isn’t everything always better with bacon? I liked this as change to roasting, though I think I prefer roasting.
I love veggies en papillote, these sound very tasty!
Ooooh bacon – great idea!
I agree, bacon was a great idea…maybe that’s how I could get Bill to try Brussels sprouts 🙂 Have a great weekend, Susan!
Bacon – yum! I think I prefer roasting to en papillote for this, but I really enjoyed having one less pan to wash!
What a great idea to add the bacon. Sorry you didn’t care for the brussels sprouts in this. We liked them especially along with a bite of the apple, but the flavor combination was different and unexpected.
Your comment about ‘creating it in France” made me laugh out loud. I’ve been to France twice so that must count too? 🙂 This book is a bit ‘loose’ with the concept but that makes it quite charming to me…and certainly more accessible. If Dorie made General Tsao’s Chicken while singing Frère Jacques she would decide that it qualifies to be in this book. But I love that. Seriously.
Adding bacon is always a welcome twist! I thought adding the apple was odd but it worked out perfectly!
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