Brussels sprouts – the epitome of many
people’s nightmarish version of ‘eating your vegetables’ on the dinner
table. However, this recipe is not your
mamma's Brussels sprouts. We are going to
turn these into a side that will almost have you eating them with your fingers
like they were French fries!
Ingredients
are as follows:
- 1lb (16oz) of Brussels sprouts
- ½ red onion chopped
- 2-3 tb extra virgin olive oil
- 1 tb balsamic vinegar
- ½ tsp of cumin powder
- 1 tsb kosher salt
- ½ tsp black pepper
Steps for preparation:
- Preheat oven to 400 degrees F
- Cut off the brown ends of the Brussels sprouts
- Remove any yellow outer leaves
- Chop the sprouts in half and quarters as needed for extra-large sized sprouts
- Put the sprouts, onion, and other ingredients into a large bowl and mix everything up
- Line a sheet pan with aluminum foil and add the seasoned sprouts (see pic below)
- Roast for 35-40 mins until crisp on the outside and soft on the inside
- Ensure that you shake the pan halfway through so that all the sprouts cook evenly
- Sprinkle with more kosher salt (or sea salt) when done if you like these extra salty
As you perfect the recipe, you will notice that some of the
leaves that fall off the sprouts crunch up and make a delectable crunchy treat
just like kale chips. One of my favorite
things to do is eat these 'chips' as I am preparing the rest of dinner while the
tray is cooling. See below for before
and after pictures and dare I say: “Eat your vegetables!”
Before putting the sprouts in the oven:
The finished product:
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