http://smittenkitchen.com/2006/12/holding-the-gray-salt/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-1579752 Sharon R. Wed, 08 Feb 2012 03:16:16 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-1579752 Made this and served with some leftover spiral ham and it was a great combination. I cooked the brussel sprouts longer than the recipe suggested, and glad I did. Mine turned out slightly undercooked. I halved the onions, since the hubby usually objects to a lot of onion, it was the perfect amount. I thought it could use a bit more " sauce" as it seemed a bit under dressed, but the flavors were great. Thank you for sharing. Made this and served with some leftover spiral ham and it was a great combination. I cooked the brussel sprouts longer than the recipe suggested, and glad I did. Mine turned out slightly undercooked. I halved the onions, since the hubby usually objects to a lot of onion, it was the perfect amount. I thought it could use a bit more ” sauce” as it seemed a bit under dressed, but the flavors were great. Thank you for sharing.

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-1538799 Lauren Mon, 30 Jan 2012 03:55:32 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-1538799 GREAT salad! Did with red wine vinegar due to supply and it worked out beautifully! I don't know if my onion was too big though, but it was a LITTLE too onion-y. I think I'll just do half an onion next time and at least 50% more brussel sprouts. Fantastic winter salad, everyone loved it, thank you!! GREAT salad! Did with red wine vinegar due to supply and it worked out beautifully! I don’t know if my onion was too big though, but it was a LITTLE too onion-y. I think I’ll just do half an onion next time and at least 50% more brussel sprouts. Fantastic winter salad, everyone loved it, thank you!!

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-1485721 Joe Tue, 17 Jan 2012 04:49:16 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-1485721 It was delicious with sweet potato. I also used homemade French bread to make croutons. I also added grape tomatoes and calamata olives along with bell pepper. It wasn't as much of a pain because I blanched the Brussels and roasted sweet potato the night before. The rest was just simple assembly. Finished with a large handful of parsley. It was delicious with sweet potato. I also used homemade French bread to make croutons. I also added grape tomatoes and calamata olives along with bell pepper. It wasn’t as much of a pain because I blanched the Brussels and roasted sweet potato the night before. The rest was just simple assembly. Finished with a large handful of parsley.

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-1406659 joe Tue, 03 Jan 2012 23:06:29 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-1406659 I am trying this with sweet potato instead because I don't have butternut squash. I will report back and let you know how it goes. I am trying this with sweet potato instead because I don’t have butternut squash. I will report back and let you know how it goes.

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-1405351 Sophie Tue, 03 Jan 2012 18:38:32 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-1405351 I wonder if you can just roast the croutons, sprouts and squash at the same time? I'm all about less dishes too, sister. I'm totally making this tonight. With regular sea salt. I wonder if you can just roast the croutons, sprouts and squash at the same time? I’m all about less dishes too, sister.
I’m totally making this tonight. With regular sea salt.

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-1242993 Ashley Fri, 02 Dec 2011 19:46:31 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-1242993 Oh. Em. Gee. The taste and texture (not to mention color) combination in this dish is amazing! I almost like it better as left overs (minus the slightly soggy croutons) because the red onions have calmed down and are not as over powering. This will be a regular in our home- thanks! Oh. Em. Gee. The taste and texture (not to mention color) combination in this dish is amazing! I almost like it better as left overs (minus the slightly soggy croutons) because the red onions have calmed down and are not as over powering. This will be a regular in our home- thanks!

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-597796 Abby Wed, 09 Mar 2011 22:29:22 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-597796 I didn't realize it, but I've been making panzanella for years! I call it "chopped salad with a bunch of croutons," but panzanella sounds better. I roasted the sprouts and squash together, too, skipped the cheese, and did the croutons entirely in the skillet so that I could cook them while the veggies were roasting. Delicious! I didn’t realize it, but I’ve been making panzanella for years! I call it “chopped salad with a bunch of croutons,” but panzanella sounds better. I roasted the sprouts and squash together, too, skipped the cheese, and did the croutons entirely in the skillet so that I could cook them while the veggies were roasting. Delicious!

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-562516 Culinspiration Mon, 24 Jan 2011 01:43:48 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-562516 Friends brought this to a potluck tonight...it was fabulous! I'll have to try it. They did mention it involved a lot of steps/prep. Friends brought this to a potluck tonight…it was fabulous! I’ll have to try it. They did mention it involved a lot of steps/prep.

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-485626 Shannon Sun, 12 Dec 2010 16:41:15 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-485626 Made this yesterday and it was amazing1!. I roasted the squash and brussel sprouts together. I only let these cool for about 5 minutes after removing them from the oven and then tossed them with the bread cubes, onion and dressing. I also only used about 4 cups of bread cubes instead of six so there was a higher veg ratio. I also added some crunchy chopped up bacon and it was divine! We served this in small cups on our dinner plate along with cumin encrusted pork loin and pomegranette feta leafy green salad. Made this yesterday and it was amazing1!. I roasted the squash and brussel sprouts together. I only let these cool for about 5 minutes after removing them from the oven and then tossed them with the bread cubes, onion and dressing. I also only used about 4 cups of bread cubes instead of six so there was a higher veg ratio. I also added some crunchy chopped up bacon and it was divine! We served this in small cups on our dinner plate along with cumin encrusted pork loin and pomegranette feta leafy green salad.

]]> http://smittenkitchen.com/2006/12/holding-the-gray-salt/#comment-412573 Gale Fri, 06 Aug 2010 15:09:08 +0000 http://smittenkitchen.com/2006/12/holding-the-gray-salt#comment-412573 Just found this recipe with your "Surprise me!" button (which I love, by the way). I will definitely be trying this when the weather cools off, and I appreciate your warnings about the dirty dishes. Will probably do the crouton in the oven exclusively and skip the stovetop part. Will also roast the sprouts with the squash. Just found this recipe with your “Surprise me!” button (which I love, by the way). I will definitely be trying this when the weather cools off, and I appreciate your warnings about the dirty dishes. Will probably do the crouton in the oven exclusively and skip the stovetop part. Will also roast the sprouts with the squash.

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