French Fridays with Dorie: Brown sugar squash and brussels sprouts (not) en papillote

Dorie Greenspan Around my French Table French Fridays with DorieThis week’s French Fridays with Dorie recipe (Brown sugar squash and Brussels sprouts en papillote, p 352) was sans controversy (after the great plastic wrap mystery from 3 weeks ago and the odd fusion dish from last week…). Well sans controversy unless you count me not having foil or enough parchment paper to make little “en papillote” packets and being too lazy to head out in the cold to buy some 😉 (En papillote, for those who don’t know, is simply steaming food in the oven in little packages of parchment or foil. Serious Eats has some useful info in this article here).

Yeah so I totally didn’t even do the “en papillote” thing. Roasted the apples, Brussels sprouts and squash in the oven for around 40 minutes. Achieved some lovely caramelization from the brown sugar and, I think a nicer texture from the roasting than “en papillote” would have. Steamed veggies? Meh… Roasted veggies? Yes!

brown sugar squash and brussels sprouts en papillote Dorie Greenspan Around my French Table French Firdays with Dorie

And while the roasting Brussels sprouts were a bit on the whiffy side, our resident fan of what my sister and I used to call “Barbie cabbages” (they’re totally the right size), Mr Neil, called them “really, really good”. And hey, not a hint of bacon anywhere! Win!

 

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35 thoughts on “French Fridays with Dorie: Brown sugar squash and brussels sprouts (not) en papillote”

  1. I eat vegetables like these on a regular basis and they´re so good. Have to try this combination, but brussels sprouts just dissapeared from the market. Have a great weekend Mardi!

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  2. Once again, I’m so glad you told us ahead of time that you did this, because I probably wouldn’t have bothered to try it myself. I liked this better than the en papillote method. Both the texture and the flavors were better. Good to know! Thanks for the heads-up about it! 😉

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  3. Barbie cabbage: LOL! I think roasting was the way to go. Good call. I did en papillote, but no caramelization 🙁 Nice combo, and next time: roasting!

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  4. The en papillote version was good, but your roasted version looks great. I love the phrase ‘Barbie cabbages’ – would have been perfect for the kitchen in my Barbie cruise ship or my sister’s Barbie motor home.

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  5. I was so behind in prep (as usual) that I rolled right into the “en papillote” without considering roasting. My go to with brussels sprouts involves bacon, chopped onions and pignoli nuts- with much caramelization. This was so easy that I think I like it more than perhaps I should have – agreeing with you that coming off the melted wrap and funky noodles of late, this was a relief 🙂

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  6. Well not that a little bacon would not have been a glorious addition…but these were fantastic.

    I’d actually even recommend to those not sure about Brussels sprouts.

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  7. Ha! But didn’t you still think “I wonder how this would have been with bacon?” I did. But then I also wanted to do them again as roasted…. I WILL be doing that tonight with my leftovers. Meh indeed. Great photo!

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  8. **SIGH** ………so wish I knew which box my Dorrie cookbook was in 🙁 …….these look so yum and I wanna make them for dinner tonight………well that’s if the roads are open again after the floods and the supermarket has food again!!!!

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  9. Your veggies have a beautiful color! And I bet they tasted great. I love the “barbie cabbages”- that’s what I called them too!

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  10. You cheated!!! And, I think, you win. I liked this week’s recipe. I wanted very badly to like this week’s recipe. So, I did. Although I think it’s more a Fall/Thanksgiving type veggie dish, it was flavorful. That brown sugar just topped it off. However, roasted and carmelized tops “en papillote” any day of the week. (I’m not a big fan of steamed fish either,) Your vegetables actually look beautiful and delicious and I know it was a nice meal. A salad and some bread. Who needs more? Well, bacon, maybe.

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