Brussels Sprouts with Sausage and Cumin (Food and Wine, January 2015)

Brussels Sprouts with Sausage and Cumin

This dish doesn’t have a pretty face, but it has a beautiful soul

Soooooo sometimes I get on kicks, where I can’t get enough of eating the same thing over and over because it is just SO DELICIOUS. Like, every 10 years or so I go on a chicken tenders kick.  You might be thinking this means “oh, she ate chicken fingers a lot for a few months.” NO. Every night, every SINGLE night for two weeks, I would come home from work and soak chicken tenders in buttermilk then batter them and fry them and they were SO FREAKING GOOD. I have gone on two chicken finger/tender kicks in my life (one was at age eight and one was at age 21) and both of them ended the same way: I ordered them at a restaurant and they were greasy and soggy and terrible and then I was done.

I might be going on a sort of kick with this AMAZING dish, which I have now made once a week for three weeks and will probably make again this week. It’s so fast and delicious! This recipe is pan-caramelized brussels sprouts, crumbled spicy sausage, and Middle Eastern spices, and it’s AWESOME.

The recipe in the magazine says TWELVE MINUTES. So many other recipes say “Thirty minutes!” but then after thirty minutes you realize you’re still chopping vegetables and haven’t even gotten close to having the meat cooked all the way through. This is not like that at all. It really takes about 12 minutes, making this the most wonderful meal for a weeknight.

Here’s how you do it! The recipe doesn’t call for rice, but I really recommend serving this with brown rice for heft, since it’s a fairly light meal. So start your rice, then slice your brussels sprouts in half and clean up any brown leaves. Cook them in olive oil in a hot pan until golden, about four minutes.

Now we add sausage. I’ve both used homemade “sausage,” seasoned ground pork rolled into a sausage shape, and sweet Italian sausage. I preferred the homemade sausage, or spicy sausage. If you do buy it from the store, remove the casings before adding to the pan so it appropriately crumbles. All that’s left from here is to add the sausage, cumin, and oregano to the pan, let it cook, then add orange juice and a dash of honey.

Then you eat it, wish there was more, and make it again the very next week.

Brussel Sprouts with Sausage and Cumin

Pictured: the first time I made this. AND FAR FROM THE LAST.

Brussels Sprouts with Sausage and Cumin

(Food and Wine, January 2015)

Recipe by Ana Sortun

Serves 2


  • 2 tablespoons extra-virgin olive oil
  • 14 brussels sprouts (10 ounces), trimmed and halved
  • Kosher salt
  • Pepper
  • 6 ounces sweet Italian sausage (2 links), casings removed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 cup fresh orange juice
  • 1 teaspoon honey


  1. In a large nonstick skillet, heat the olive oil. Add the brussels sprouts and season with salt and pepper. Cover and cook over moderately high heat, stirring once, until golden, 4 minutes. Add the sausage, oregano and cumin. Cover and cook, stirring occasionally, until the brussels sprouts are caramelized and tender and the sausage is cooked through, 3 minutes longer. Stir in the orange juice and honey to coat the sprouts. Transfer to plates and serve warm.

The Easiest Dessert You’ll Ever Make – Plum Tarts with Honey and Black Pepper, Bon Appetit – July 2014

plum tart with honey and black pepper

Hi there, I am a tart and I was made in five minutes

Hello, it’s summer. You’re outside all day, avoiding mosquitoes and sunburn but trying to live it up. You have some friends over and decide you want something nice for dessert. You have a thousand peaches and plums but you don’t want to spend more time than necessary inside. What do you do?!

(a) eat your weight in ice pops instead

(b) go get some fro-yo

(c) go, hey, I think I have some puff pastry in the freezer, and make fabulous individual tarts in 25 minutes.

I think all of those are solid choices, but, really, this recipe (OPTION C)  is just great.  Anyone can make it, even if you don’t consider yourself a cook, and you absolutely will not mess it up unless your oven timer or eyes break.

It’s really simple, to the point where it’s a little reminiscent of late night bacon, but that’s okay. It’s summer. Let’s throw some things together and feel fabulous.

Plum Tart with Honey and Black Pepper

The easiest thing ever

Plum Tarts with Honey and Black Pepper

(Bon Appetit, July 2014) – Recipe by Dawn Perry

My Notes

  • Buy some puff pastry and keep it in your freezer. Next time you want a quick dessert, this is it.
  • If you’re watching calories, you’re in luck! One square is only 90 calories. This is basically health food.
  • I used about 3 tablespoons of sugar instead of four.
  • I like the nectarine tarts better than the plums, but both were good.
  • The black pepper wasn’t weird. I’m sure you’re thinking “that sounds weird” because I definitely thought that, but it was very subtle and un-weird. You can skip if it you don’t believe me.


  • 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
  • 1 pound red plums, apricots, or peaches, pitted, cut into ½” wedges
  • ¼ cup sugar
  • Freshly ground black pepper
  • 1 tablespoon honey
  • Flaky sea salt (such as Maldon)


  1. Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper.
  2. Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes. Drizzle with honey and sprinkle with salt just before serving.
  3. DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature.