I absolutely love Brussels sprouts and I think everyone else should too! I think they're easily one of the more underrated vegetables out there.
Normally, I'm completely opposed to people pushing their agendas on others, but when it comes to these green leafy layers of deliciousness, there's no limit to the lengths I'd go.
Cooking instructions for sprouts in ALL 3 types: Preheat oven to 375 degrees. Bake on an aluminum-lined baking sheet, after following individual recipe instructions.
Sesame & Pine Nuts Brussels Sprouts
Ingredients:
1 lb. of Brussels sprouts, halved
1/3 cup raw pine nuts
1 garlic clove, minced
1 tsp. sesame oil
salt and pepper
Toss Brussels sprouts in all other ingredients in a large mixing bowl. Empty bowl onto a baking sheet, lined with foil, and bake according to above instructions.
Lemon & Herb Brussels Sprouts
Ingredients:
1 lb. of Brussels sprouts, halved
1 tsp. lemon zest
1 tbsp. lemon juice
1 garlic clove, minced
2 tsp. fresh rosemary, chopped finely
1 tsp. olive oil
salt and pepper
Toss Brussels sprouts in all other ingredients in a large mixing bowl. Empty bowl onto a baking sheet, lined with foil, and bake according to above instructions.
Brussels Sprouts with Parmesan Cream Sauce
Brussels Sprouts Ingredients:
1 lb. of Brussels sprouts, halved
1 tsp. olive or vegetable oil
salt and pepper
Toss Brussels sprouts in all other ingredients in a large mixing bowl. Empty bowl onto a baking sheet, lined with foil, and bake according to above instructions.
Parmesan Cream Sauce Ingredients:
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
3 cloves garlic, minces (we often reduce this to 2)
sea salt & black pepper, to taste
Combine all ingredients at once, in a medium pot, on low heat. Keep the pot at a low simmer, stirring consistently, until all ingredients are combined evenly.
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