Kats Brussell Sprouts
My new addiction, Brussell Sprouts. I would eat them everyday if I could, or at least until the thrill wears off anyway. Having never really eaten them before I had to look for different recipes on-line and figure out how to cook them. So, after some research, I decided just to make up my own recipe based on what I found and try it out. After a few attempts I found what I liked best. First off, I prefer fresh if I can get it but as that is not always an option the Steam Fresh Bags aren’t bad.
Kevin’s favorite:
Balsamic Sprouts – I have only used fresh sprouts for this recipe.
1 tbsp. of Dijon mustard
salt and pepper to taste
1/4 cup of Balsamic vinegar
pinch of sugar
olive oil
Combine the above slowly adding olive oil while whisking. Amount of oil depends on the amount of sprouts. Slice the sprouts in half and throw sprouts into the balsamic mixture to coat. You have two options here, depending on how hard/soft you want the sprouts. If you want soft:
Throw sprouts onto a baking sheet and roast at 350 degrees until sprouts are tender and then transfer to a saute pan with 2 tbs. butter to help caramelize the sprouts. The reason for the butter here is that most of the liquid will have evaporated during the time it roasts in the over.
If you like your sprouts a bit harder: Throw them directly into a saute pan and saute until caramelized.
Kats Favorite
Slice sprouts in half and throw on a baking sheet. Drizzle with olive oil and add Kosher salt and fresh cracked pepper to taste. Using your hands toss to coat the sprouts and bake at 350 degrees until sprouts start to brown and get soft. Transfer to saute pan with 2 – 3 tbsp. butter and saute until they caramelize.
If you use the frozen steam bags, once you steam throw them in the saute pan and slice them in half. Add salt, pepper and 2 tbsp. butter to caramelize.
