I bet you never heard that before. How many of you actually adore brussel sprouts? Well if you do, fantastic! We have something in common. If you don't, I'm about to blow your mind (maybe not, but here's to hoping).
You know what's great about brussel sprouts? They're like baby cabbages, and I like anything that's baby. Kittens, puppies, children. All those things are cuter and dare I say better than their larger counterparts.
I wont go as far as to say that brussel sprouts are cute, but they do have a lot to offer. Studies have shown that they can lower your cholesterol, protect your DNA, and sometimes even help thyroid function. And they contain glucosinolate! So, eat up folks!
You can cook them anyway you like really but here are two ways that I prefer.
Garlic Roasted Brussel Sprouts
1 package brussel sprouts (about 12 oz)
2 tblsp extra virgin olive oil
2 cloves garlic, minced
salt & pepper
Prepare brussel sprouts by pulling off any loose leaves. If they're large half or quarter them. Toss them in a bowl with olive oil, garlic, and salt and pepper. Lay in a single layer on a foil covered cookie sheet or pizza pan. Bake at 400 degrees for 20 minutes or until starting to look crispy.
Do not over cook because they will start to become bitter.
Bacon Brussel Sprouts
1 package brussel sprouts (about 12 oz)
1 lb bacon
1 tsp red pepper flakes
1 tblsp extra virgin olive oil
water
salt and pepper
Bake bacon in oven until crispy. I usually put it on the broiler pan so that the fat can drain through. While the bacon is baking steam brussel sprouts. Just take a skillet, put about of inch of water in the bottom, add brussel sprouts and cover. Let on stove stop on medium heat for 10 minutes or until water has evaporated and the brussel sprouts are tender. If any water remains remove it. Add extra virgin olive oil and let brussel sprouts fry a little to brown. Crisp in bacon and add red pepper flakes and salt and pepper to taste.
No comments:
Post a Comment