Monday, April 15, 2013

Crispy Brussels Sprout Lovin

I would have to say one of my favorite vegetables has got to be Brussels Sprouts!  As a kid it was broccoli.  I loved broccoli so much I asked for it for Chirstmas one year.

 Since my weird childhood days, my love for broccoli has been stomped on by Brussels Sprouts!

You can steam them, satuee them or my favorite, roast them in the oven!  

To make these Crispy Brussels Sporuts you will need:
-1 package of fresh brussels spouts 
-2 tbsp olive oil

This recipe is so easy and is a delicious addition to any type of meal, or alone as a snack!

To begin, rinse the Brussels and remove any leaves that have spots!
Then chop the Brussels in wedges, like you would cut a lemon.  I prefer this rather than just splitting them down the middle.  I think it makes all the little leaves crispier! 
Once you have all your sprouts cut, chuck them in a large bowl and drizzle the olive oil on them.  I just eyeball it, but don't use too much, they will not get the same crispy effect if you do! 
Sprinkle some salt and pepper on them, and mix the Brussels enough so each wedge gets an even coating.  

Once you have them all coated toss them on a greased baking sheet lined with foil.  Spread the Brussels out on one level so that each wedge will get its fair share of crispy lovin. 

Pop them into a 350 degree oven for about 20-30 minutes.  Take them out about half way through and give them a little shake to turn them so that each side will get crisp.

Once they are darkened and crispy take them out and enjoy!!!
If you want to dip your Cirspy Brussels Spouts in something yummy heres a quick recipes you could try. 

Honey Garlic Dipping Sauce 
 -2 cloves minced garlic
-1 tbsp olive oil
-1/2 cup honey or agave nectar
-1/4 cup low sodium soy sauce
-pepper to taste

In a small pot satuee garlic in olive oil until fragrant. Add honey and soy sauce. Mix continuously until sauce has thickened.  Keep an eye on the sauce because it will bubble over.  When that happens, remove from heat and stir faster!  I usually let the sauce bubble up two or three times. Then add pepepr.

Let me know how it works out for you, and please share your favorite way to prepare Brussels Sprouts! 

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