For some crazy reason, many
people don’t like Brussels sprouts. I think they’re just misunderstanding the
magnificence of this wonderfully healthy veg. That, or someone did those little
pod look-alikes injustice in how they cooked them up.
What you need:
Here’s a great low-carb veggie
delight that is easy and will please anyone. I dare even one person to say they
don’t like this.
(In case you hadn’t guessed, B in
this A to Z
Challenge is Brussels sprouts.)
What you need:
Fresh Brussel sprouts, fresh
mushrooms, olive oil, garlic (I use the diced jarred garlic), salt, cayenne
pepper (if you like). Of course you can use whatever mushrooms you like, but
I’m partial to the brown crimini Italian mushrooms, and not just ‘cus I speak
Italian.
1. Cut off the ends of the Brussels
sprouts and slice the sprouts in half.
2. Cut the mushrooms in halves or
quarters, depending on how large the mushrooms are originally. Let them be similar in size to the halved sprouts.
3. Place the veggies in a large
mixing bowl, add olive oil just to coat the veggies and toss (or mix with
your hands, for those non-cooks)
4. Add spices and toss
5. Place veggie mix in baking pan
evenly laid out in one layer and bake (or roast) at 350-400F for approximately 20-30
minutes, until the loose leaves of the sprouts are a deep brown color. You may
need to stir them up a bit after about 10-15 minutes.
And that’s it. Dig in and enjoy!
# of carbs per 1/2 cup serving: approx. 6 grams
That sounds delicious. If I weren't painting, I would try this out today!
ReplyDeleteMary Montague Sikes
My mother makes this exact recipe. DELISH! Unfortunately I don't make it for my family, because no one else likes them. :(
ReplyDeleteTerri @ Scribbler's Sojourn
I am a Brussel sprout fan and love them roasted. Yummo!
ReplyDeleteI love sprouts, I really don't understand people that say they're horrible. They're so yummy :)
ReplyDeleteHate mushrooms, though!
You can do the recipe without mushrooms, but roasted mushrooms are so yummy as well.
DeleteI love brussel sprouts, but I've never tried them cooked this way. I'm going to have to change that. I suspect I know what we're having for dinner tomorrow (I need to buy mushrooms so can't do it tonight LOL)
ReplyDelete~ Erotica by Cori Vidae ~
Mmm. Sounds yummy. Brussels sprouts are out of season now, but I'll have to mark this for the autumn :)
ReplyDeleteHappy AtoZing!
Jemima at Jemima's blog
I love brussel sprouts...especially fresh ones. My wife cooks them up with onions and mushrooms all the time. I'll have to show her this recipe..thanks :)
ReplyDeleteYummy stuff!
Sounds yummy! (Except for the mushrooms.)
ReplyDeleteI need to go back and check your A post. ;)
Barbara
A to Z at my website/blog
I'm not sure I could get my husband to eat them.
ReplyDeleteNancy, thank you for your offer to help! I could sure use it.
Doctor has told me to eat more Brussels sprouts but I didn't know what to do with them. (Ah, the problematic of a carnivore going vegetarian.) Thanks for the recipe, Nancy!
ReplyDeleteI don't really like brussel sprouts but these look delicious.
ReplyDeleteThis looks wonderful. I'm never quite sure what to do with brussel sprouts.
ReplyDeleteI LOVE brussel sprouts!! Actually, I like just about every vegetable except for beans. I don't really do beans. I'm definitely saving this recipe!
ReplyDeleteI've only tried them once, and they weren't terrible. I'd like to try out this recipe, though. I bet they'd be even better like this.
ReplyDeleteShannon at The Warrior Muse
Never tried one before.
ReplyDeletelooks Yummy! I'm copying this out.
ReplyDeleteDamyanti @Daily(w)rite
Co-host, A to Z Challenge 2013
Twitter: @AprilA2Z
#atozchallenge