There are many ways Brussel Sprouts should not be eaten – boiled being the epitome of all that’s bad.
But…
There is one way that is spectacular, the way God intended Brussel Sprouts to be eaten,
Roasted.
If you are looking for the perfect side dish to your holiday meal. If you want to turn heads when you walk in the door, look no further.
Ingredients
1 lb Brussel Sprouts
1-2 TBS Olive Oil
1/2 tsp Course Salt
1/2 tsp Black Pepper
1 tsp Crushed Rosemary
Pre-heat the oven to 400°. Trim brown edges and yellowing leaves from Brussel Sprouts and cut into halves. In a large bowl, toss with olive oil- mix well, then add salt, pepper and thyme. Roast in the oven for 35-40 minutes, toss in the pan half way through.
For these to be completely awesome, it’s important to do the whole roast, which means slightly black on the edges of the leaves and a nice brown on the flat sides facing down in the pan.
I personally like to eat these with a side of ranch. You can also dress them up with some fancy caramelized onions.
Caramelized Onions
Ingredients
2 cups Sliced Onions
2 tsp Olive Oil
3 TBS Fresh Thyme or 1 tsp Dried
1/4 cup Apple Cider Vinegar
1/4 cup Brown Sugar
1/4 tsp Salt
Heat a medium sized pan over medium heat. Add olive oil and onions stir till brown, about 8-10 minutes. Add a TBS of water when it gets dry.
Next add thyme, vinegar, brown sugar and salt.
Stir until liquid reduces and onions become thick and caramelized.
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