July 30, 2010

Brussels Sprouts - Three Ways

About a month ago, after receiving tomatoes from the co-op for several weeks and not eating them, I decided to freeze them. I blanched them, quartered them, used my fingers to remove the seeds, put them in a freezer bag and put them in the freezer. I froze them with the specific intention of PE making Meat Sauce. We all enjoy it when he makes this. To go with the Meat Sauce and spaghetti, I made Roasted Brussels Sprouts with the second batch of Brussels sprouts received from the co-op. The second batch consisted of small Brussels sprouts (similar in size to the frozen ones I was accustomed to) whereas the first batch from the week prior had been the size of a small plum.

With the larger Brussels sprouts we (PE) grilled them. Both versions were tasty and could be made with large or small Brussels sprouts. It is good to add more preparation methods to our regular Parmesan Brussels Sprouts. It was also great to learn I can handle using fresh versus frozen Brussels sprouts.

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Roasted Brussels Sprouts
from Redhead Recipes
Print Recipe

1 lb Brussels Sprouts
3 Tbsp extra virgin olive oil
salt and pepper
Parmesan cheese
balsamic vinegar

Cut the ends of the Brussels sprouts off. Peel away any yellow or brown leaves. Cut in half. Place in baking dish or cookie sheet and toss with olive oil. Season with salt and pepper. Place in 400 degree oven for 15 to 20 minutes. Top with grated Parmesan cheese or a light drizzle of balsamic vinegar (or both!).

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Grilled Brussels Sprouts
from Food.com (formerly Recipezaar)
Print Recipe

14 oz fresh OR frozen Brussels sprouts, thawed
1/4 cup butter, melted
1/2 tsp garlic salt
1/2 tsp onion powder

Mix butter, garlic salt and onion powder together and set aside. Thread Brussels sprouts onto metal skewers. Grill sprouts on medium low heat until they start to soften (about 10 minutes). Turn frequently and brush with the butter mixture every few minutes.

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