Brussels Sprouts



Brussels Sprouts


MY LOVE HATE LOVE RELATIONSHIP

Who else hated brussels sprouts when they were a kid? No matter which way they were cooked I wouldn’t go near them. Now as I age, I can’t seem to get enough of this miniature looking cabbages. Either my taste buds have changed or I just make them better than I did years ago. It’s probably a little of both.

I now have brussels sprouts at least twice a week. I only make them three ways and they’re all good. I’ll give you all three recipes here and you can decide which one is your favorite. Personally I like them roasted the best. My wife like them steamed and buttered and yes the kids still won’t eat them. However you try them, make sure they’re not overcooked.

Roasted

INGREDIENTS

  • 10 sprouts
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of balsamic vinegar

    PREPARATION

  • Wash sprouts and cut the hard bottoms off and remove the loose leaves.
  • Cut lengthwise.
  • In a small bowl add the sprouts, oil and vinegar and toss lightly.
  • Spread them on a cookie sheet and season with salt and pepper.
  • Pre-heat oven to 400 degrees.
  • Roast the sprouts uncovered for about 20 minutes tossing after 10.

    Steamed

    INGREDIENTS

  • 10 sprouts
  • 3 Tbls of butter
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

    PREPARATION

  • Wash sprouts and cut the hard bottoms off and remove the loose leaves.
  • In a steamer, steam the sprout 3 to 4 minutes until tender.
  • Place in a small bowl and add butter.
  • Season with salt and pepper.

    Stir fried with Dijon mustard sauce

    INGREDIENTS

  • 10 sprouts
  • 1/2 cup of chicken broth
  • 3 Tbls of butter
  • 4 Tbls of Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

    PREPARATION

  • Wash sprouts and cut the hard bottoms off and remove the loose leaves.
  • Cut lengthwise.
  • Place the sprouts in a saucepan over medium heat and add butter and broth.
  • Stir in mustard.
  • Season with salt and pepper.
  • Cook covered until sprouts are tender. Around 20 minutes.

    Any one of these Brussels sprouts recipes are delicious served with meat, poultry or fish. They should serve at least 4 people.



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