Grape Roasted Brussels Sprouts and Sausage

Deep Run Roots

Muscadine grapes are native to eastern North Carolina, and personally, I love them. But I'd never cooked them before this. What did we think?

I found this recipe in the google preview for the book Deep Run Roots: https://books.google.com/books?id=jRTyCwAAQBAJ&pg=PT849&lpg=PT849&dq=roasted+brussel+sprouts+with+grapes+and+sausage+vivian+howard&source=bl&ots=XA9iqFJHHZ&sig=ACfU3U34F7hlzXp43BTJvuEbA7BldwCg8g&hl=en&sa=X&ved=2ahUKEwjKhq_k9YrlAhUFm-AKHV5zCk8Q6AEwBHoECAkQAQ#v=onepage&q=roasted%20brussel%20sprouts%20with%20grapes%20and%20sausage%20vivian%20howard&f=false

Captions

[00:00]: [Music]
[00:05]: hi and welcome to cooking the books with
[00:08]: Heather today we're doing something we
[00:10]: haven't done before for this channel we
[00:12]: are making a weeknight meal for the
[00:16]: family been at work all day came home
[00:19]: and we're going to try to get this done
[00:20]: for dinner we are making great roasted
[00:25]: Brussels sprouts and sausage from deep
[00:27]: run roots
[00:29]: Vivian Howard's cookbook Seto roasted on
[00:33]: the pan and how we got this done is last
[00:37]: night how we planned to get this done
[00:39]: last night I cut up my Brussels sprouts
[00:42]: now this is a little bit more than the
[00:44]: recipe calls for and I cut them in
[00:47]: quarters even though she even though
[00:49]: that suggests stabs but they were huge
[00:51]: is kind of running thing on my channel I
[00:55]: seem to get huge vegetables so I've got
[00:57]: my Brussels sprouts quartered here and
[01:01]: my grapes all halved and be seated
[01:07]: this took a while and I'm going to show
[01:10]: you I'm going to show you how I did that
[01:15]: I just use a little paring knife cut
[01:19]: them in half that way and use the tip of
[01:23]: the paring knife to dig out the seeds
[01:30]: there are three to four seeds usually in
[01:34]: each grape and you can see this took a
[01:38]: while took me at least say 20 minutes to
[01:44]: get all of these grapes done but it's
[01:46]: done now all I have to do now is to cut
[01:50]: up my sausage now she calls for your
[01:53]: favorite length sausage we haven't
[01:55]: actually tried this one but I was asking
[01:58]: my husband you know what he would say is
[02:01]: a link sausage and so this is actually
[02:04]: he says semi air-dried link sausage it's
[02:08]: not cooked but it is
[02:10]: semi-dried often they are dried or a
[02:16]: little bit more dried or maybe even
[02:18]: smoked I think you'd probably use
[02:22]: kielbasa or something like that a smoked
[02:25]: sausage - in this case I am going to
[02:29]: let's see this was almost a pound she
[02:34]: calls for eight ounces because both of
[02:37]: these things were a little bit more than
[02:38]: the recipe I'm gonna go a little bit
[02:40]: more than the recipe this would be like
[02:42]: two thirds of a pounds more than instead
[02:45]: of a half of a pound but I'm gonna go
[02:48]: ahead and cut these into half-inch
[02:50]: slices as per the recipe probably should
[02:59]: use a larger knife but this is what I
[03:00]: had out to slice and slice a lemon so
[03:09]: alright so we just toss to get my seeds
[03:14]: in here toss all of this in the bowl you
[03:20]: wash my hands so we've got all of our
[03:27]: ingredients in here except for we need
[03:29]: to add some salt some pepper and some
[03:46]: olive oil now this stuff I'm just doing
[03:49]: the amounts that she calls for even
[03:51]: though I've got a little bit more of
[03:54]: everything else I think we'll be fine
[03:57]: with that
[03:58]: it ends up meeting a little more salt we
[04:00]: can always add more you can take it away
[04:06]: and then just toss this up together and
[04:14]: we're gonna spread this on a baking
[04:16]: sheet and try to get it spread out as
[04:20]: much as possible and just put it in the
[04:23]: up map got the oven preheated to 425
[04:28]: degrees and it cooks for only 25 minutes
[04:32]: so that's why we thought maybe this
[04:36]: would work as a weeknight meal okay
[04:41]: spread it on the baking sheet and if
[04:45]: this turn turns out to be too much and
[04:47]: it doesn't have enough room I might have
[04:52]: to get another baking sheet because you
[04:54]: don't want this all on top of each other
[04:57]: you kind of want to spread out but I
[05:01]: think we'll be okay we are mostly a
[05:05]: single layer all right
[05:15]: into the oven it goes and also to Simon
[05:17]: for 25 minutes so while my Brussels
[05:23]: sprouts and grapes and sausage are
[05:25]: baking all I have to do is make a little
[05:29]: vinaigrette type thing it's really super
[05:32]: simple it is three three ingredients so
[05:36]: we have some Dijon mustard I've got this
[05:40]: little baby whisk that I really like but
[05:46]: when things when a big whisk just seems
[05:48]: like too much we have some lemon juice
[05:51]: now I am actually going to measure this
[05:54]: lemon juice because I haven't in the
[05:57]: past and I think I've ended up with too
[06:01]: much or too little and anyway it ended
[06:04]: up being a couple of lemons one was not
[06:07]: quite enough and it looks like two was
[06:09]: almost exactly right and some salt and
[06:15]: that is it for this and you serve it
[06:21]: grape up all of the good bits and you
[06:25]: serve it with this on top and that is it
[06:29]: so now I have like 20 minutes to get
[06:33]: everything else ready and you'll have
[06:35]: dinner okay this is my pin after 25
[06:39]: minutes it is not done I'm maybe because
[06:43]: I may be overcrowded the pan or my ovens
[06:47]: not quite as hot as hers but it
[06:49]: certainly doesn't look like the picture
[06:50]: and so I'm going to leave it in for
[06:53]: maybe another 10 minutes or so I'll let
[06:55]: you know how long it took when it does
[06:57]: what it looks like after probably
[06:58]: another 20 minutes I didn't keep track
[07:00]: very well but this is finally more like
[07:04]: what I see in the book and I'm gonna
[07:05]: call it done
[07:07]: [Music]
[07:14]: on this episode of cooking the books
[07:17]: with Heather we made great broasted
[07:19]: Brussels sprouts and sausage from Vivian
[07:22]: Howard's deep brown roots cookbook we
[07:26]: made it on a weeknight and it it did
[07:30]: take a little extra long to cook I
[07:31]: probably crowded the pan a little bit
[07:33]: too much plus my Brussels sprouts were
[07:36]: huge and took a little extra long to
[07:40]: cook but I think in the end we pretty
[07:43]: much got there I think our our grapes
[07:45]: were a little extra extra roasted let's
[07:50]: say that but I enjoyed it my husband
[07:54]: enjoyed it oh oh yeah speaking of the
[07:56]: grapes I think I neglected to mention
[07:58]: that these were muscadine grapes and
[08:01]: that's what the recipe calls for
[08:04]: they are prevalent around this area I
[08:07]: don't know how easy they are to get
[08:09]: outside of the North Carolina coastal
[08:13]: region they do they are native to this
[08:17]: area they've grown here for a long time
[08:21]: so I don't know how easy these are to
[08:24]: find outside of this area but they have
[08:27]: a very tough skin so generally when they
[08:31]: are fresh you don't eat the skin because
[08:36]: it's kind of gross and just extra tough
[08:38]: you pop they pop out of the skin and you
[08:42]: eat the grape like that when they're
[08:46]: roasted those skins are very tender and
[08:49]: super easy to eat so that's not a
[08:51]: problem but my husband I both enjoyed it
[08:56]: it was great but my kids shockingly did
[09:03]: not like roasted grapes my son asked me
[09:06]: why I couldn't just keep the grapes cold
[09:09]: so I liked them I thought they were
[09:13]: really good a little bit raisiny you
[09:16]: know like dried grapes that makes sense
[09:19]: but sweet and and good and with the
[09:23]: the acid from the lemon juice that was a
[09:27]: nice compliment to it so they liked the
[09:31]: sausage they even liked the Brussels
[09:33]: sprouts not so much a fan of the grapes
[09:37]: but all in all it was a good easy
[09:42]: weeknight recipe from a book like this
[09:46]: that's that's hard to come by sometimes
[09:48]: so if you enjoyed this video if you
[09:54]: enjoyed watching me cook please hit the
[09:56]: thumbs up button and subscribe come back
[09:59]: next week and watch me cook something
[10:01]: else
[10:03]: [Music]