lovinmaryland
Well-Known Member
Anybody have super awesome recipe that's also simple/not to complex they'd be willing to share? I have a few but trying to switch it up this year for Christmas Eve Dinner
Brussel Sprouts
- Thread starter lovinmaryland
- Start date
personally I don't like sprouts, but this recipe looks really good.
http://www.recipebyphoto.com/roasted-brussels-sprouts-prosciutto-bites/
Toxick
Splat
My favorite Brussel sprouts recipe.
1 lb. fresh Brussel sprouts
1/2 tbsp. salt
1/2 tbsp. pepper
1 tsp parsley
1 tsp sage
1 tsp rosemary
1 tsp thyme
1 stick lowfat/nonfat margarie/butter
1 can crushed tomatos
1) Rinse off the Brussel sprouts
2) Throw them in the trash because Brussel sprouts are heinous.
3) Order pizza.
NextJen
Raisin cane
I saw this recipe recently and want to try it. Seems lite with the lemon instead of heavier with bacon (which I have tried).
http://www.thekitchn.com/recipe-smo...ussels-sprouts-recipes-from-the-kitchn-196909
http://www.thekitchn.com/recipe-smo...ussels-sprouts-recipes-from-the-kitchn-196909
Love this recipe. I also add some cooked bacon or prosciutto to it. Yum!
ROASTED BALSAMIC BRUSSELS SPROUTS
1 1/2 pounds Brussels sprouts, trimmed and halved
3 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
1/4 cup freshly grated Parmesan cheese
Preheat your oven to 400 degrees F.
Place the prepared Brussels sprouts in a large bowl. Drizzle with olive oil. Add the garlic cloves, salt, and pepper. Stir with a spoon to mix. Evenly spread out the Brussels sprouts in a single layer on a sheet pan. Roast for 20-30 minutes, until tender and browned. Turn once during the roasting process.
Remove from the oven and drizzle with the balsamic vinegar and toss again. Plate, then garnish with Parmesan cheese.
ROASTED BALSAMIC BRUSSELS SPROUTS
1 1/2 pounds Brussels sprouts, trimmed and halved
3 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
1/4 cup freshly grated Parmesan cheese
Preheat your oven to 400 degrees F.
Place the prepared Brussels sprouts in a large bowl. Drizzle with olive oil. Add the garlic cloves, salt, and pepper. Stir with a spoon to mix. Evenly spread out the Brussels sprouts in a single layer on a sheet pan. Roast for 20-30 minutes, until tender and browned. Turn once during the roasting process.
Remove from the oven and drizzle with the balsamic vinegar and toss again. Plate, then garnish with Parmesan cheese.
lovinmaryland
Well-Known Member
Those do look good!
I'm not so sure w/ the lemon how those would go over w/ the rest of the menu I'm having.
I think I might try this one and like you said add some bacon.
I'm doing prime rib, garlic green beans, Brussels (of some sort), roasted potatoes, Yorkshire pudding, and dinner rolls.
Clem72
Well-Known Member
Good recipe. Though it you must, salt+pepper+olive oil on a cookie sheet in the oven, 425 for 25 minutes (or until brown but not burnt).
black dog
Free America
It does look like a good recipe, I would definitely use butter and use chopped tomatoes with peppers.
I cook asparagus with your recipe. Excellent...
You will love it and it will go well with the rest of your dinner. Just make sure you use a good quality balsamic vinegar - the cheap ones are horrible and will ruin the dish. I also use a lower salt, good quality bacon and cook separately until crispy, drain well, then crumble it and toss it in at the end.
Chris0nllyn
Well-Known Member
If you can find it, we cook them with Kräutersalz. It's a german "herb salt".
It's mainly basil, dill, parsley, marjoram, rosemary, bay leaf, thyme with some onion, celery, mustard flour, fennel, coriander and caraway added.
Oil a pan, mix the herb salt and sprouts, pan fry until semi-tender. I never like brussel sprouts until cooking them this way.
It's mainly basil, dill, parsley, marjoram, rosemary, bay leaf, thyme with some onion, celery, mustard flour, fennel, coriander and caraway added.
Oil a pan, mix the herb salt and sprouts, pan fry until semi-tender. I never like brussel sprouts until cooking them this way.
lovinmaryland
Well-Known Member
You will love it and it will go well with the rest of your dinner. Just make sure you use a good quality balsamic vinegar - the cheap ones are horrible and will ruin the dish. I also use a lower salt, good quality bacon and cook separately until crispy, drain well, then crumble it and toss it in at the end.
I have a pretty decent bottle at the house now but I'm thinking I might reduce it down so its a little more syrupy!
GWguy
*
I've switched to a clear balsamic vinegar rather than the dark ones. It's a bit lighter and blends well.
That is exactly what I do - make it more of a glaze and concentrates the flavor.
I have not tried the clear yet but it sounds good. Thanks!