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By Root 431 0

the sprouts—but it’s so worth it for the fluttery, frizzled fabulousness that happens once you cook them. Also, I find separating the leaves helps get rid of that cabbagey flavor that people who think they don’t like Brussels sprouts complain about. Listen: If you think you don’t like Brussels sprouts, try these; I’ve made a lot of converts this way. The salty deliciousness of pancetta, the crunchy nuttiness of walnuts, and the delicate little leaves make this something special—not like any Brussels sprouts you’ve ever had.

MISE EN PLACE

Extra virgin olive oil

1 clove garlic, smashed

Pinch of crushed red pepper

¼ pound pancetta, cut into ¼-inch dice

½ cup walnuts, coarsely chopped

1 pint Brussels sprouts, stemmed and leaves pulled apart

Kosher salt

1 Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!

2 Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted.

3 Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and “frizzle,” 8 to 10 minutes more. Taste and season with salt if needed.

Not your mamma’s Brussels sprouts!

Don’t be hesitant about letting the sprouts brown—the darker & crispier the sprouts get, the better they taste!

Spice-Roasted Cauliflower & Jerusalem Artichokes

SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR

Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end result is a super-special, slightly exotic side dish—with a minimum amount of effort. This is the way I like to roll!

MISE EN PLACE

1 head of cauliflower, cut into bite-size florets

1 pound Jerusalem artichokes, cut into 1-inch dice

Extra virgin olive oil

Kosher salt

1 tablespoon cumin seeds, toasted and ground)

½ teaspoon cayenne pepper

1 bunch of fresh chives, finely chopped

1 Preheat the oven to 375°F.

2 In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.

3 In a small bowl, combine the cumin and cayenne and add it to the veggies. Toss well to thoroughly combine.

4 Spread the veggies on a baking sheet in one even layer—use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again.

5 Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderful—almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning if necessary.

6 Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.

I’d eat a bouquet of this flower!

SERVES: 4 TO 6 • TIME: ABOUT 1¼ HOURS

Some people think of lentils only in terms of soup, but you can do a lot with the lowly lentil. Here I go for a classic flavor combo and add some beautiful bacon into the mix … as I always say, everything tastes better with bacon!

MISE EN PLACE

FOR COOKING THE LENTILS

2 cups green or black lentils

½ red onion, peeled, hairy end left on

½ carrot

1 celery rib

2 cloves garlic

2 bay leaves

1 thyme bundle, tied with butcher’s twine

Kosher salt

FOR FINISHING THE LENTILS

Extra virgin olive oil

4 slices of bacon, cut into lardons

½ red onion, finely diced

Kosher salt

1 clove garlic, smashed and finely chopped

1 carrot, finely diced

1 celery rib, finely diced

½ cup reserved lentil cooking liquid

1 bunch of fresh chives, finely chopped

TO COOK THE LENTILS

1 In a