http://www.care2.com/greenliving/roasted-brussels-sprouts.html
Roasted Brussels Sprouts with Cranberries
Inspired by Serving Up the Harvest, by Andrea Chesman (Storey Publishing, 2005).
There are two kinds of people in this world: Those who adore Brussels sprouts and those who most decidedly don’t—and this just might be the dish to convert Brussels-sprouts-haters to ardent devotees.
This recipe transforms those all-too-often mushy little cabbage balls into a medley of slightly crispy roasted globes. The addition of dried cranberries and roasted pecans tame the bitterness of the roasted Brussels sprouts—even those most dedicated to detesting Brussels sprouts may find a soft spot for these.
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or other sweet vinegar like rice vinegar or a reisling vinegar)
1 –1 ˝ pounds Brussels sprouts (4 cups or so)
˝ cup dried cranberries
1 cup pecan halves
Course sea salt or kosher salt
1. Preheat the oven to 425F. Lightly grease a baking pan with olive oil.
2. Drizzle the oil and vinegar over the Brussels sprouts in a large bowl and toss gently to coat. Arrange the sprouts in a single, uncrowded layer on the prepared pan.
3. Roast for about 35 minutes, tossing in pecans and cranberries halfway through. Shake the pan occasionally for even cooking.
4. Transfer the sprouts to a serving bowl, stir in cranberries and pecans, and sprinkle with salt. Serve immediately.
Variation: Add chunks of butternut squash to brussels sprouts before roasting.
MORE THANKSGIVING IDEAS
• Baked Squash Savory Stuffing
• Curried Pumpkin Soup
• Pumpking Pie with Pecan Crust
• Thanksgiving Decorating with Nature
• Spicy Sweet Potato Patties
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
8 comments
add your comment »Cook them in a frying pan in olive oil, rolling them constantly. When crispy, add whatever alcoholic tast you want e.g. whisky, rum, cognac etc. Flamb for approx. 10 seconds then put lid on frying pan to smother the flames. Attention:
Pour the alcoholic beverqage first into a small cup from where you add it quickly to the sprouts. When temperature in pan is high enough ignition will be instantaniuos....if not, light with long match and keep the lid stand-by in order to intervene immediately if e.g. the flames are too high and you start to set fire to your kitchen. Bonne apetit.
send green star | flag as inappropriate
why is this inappropriate?
Another easy way to enjoy Brussels sprouts ,is to cook them slowly in a frying pan with some extra virgin olive oil to which you add balsamic vinegar .Cook until the vinegar is absorbed by the sprouts - they really end up having a sweet ,sugary taste .
send green star | flag as inappropriate
why is this inappropriate?
Another simple trick to dress up brussel sprouts is to cook as desired and toss with malt vinegar. Sounds odd, but it's surprisingly good!
send green star | flag as inappropriate
why is this inappropriate?
Also,try steaming, putting a little butter & olive oil and sesame seeds on when cooked. We love sesame on almost everything.
send green star | flag as inappropriate
why is this inappropriate?
I made this recipe tonight and my husband, who really dislikes brussels sprouts said they tasted "pretty good". That was amazing, coming from him!
send green star | flag as inappropriate
why is this inappropriate?
I try to get the small ones which are sweeter, I steam them so they are still a bit crisp, then fry them in a pan with some bacon, they end up quite tasty. www.GrassdancerEssences.com
send green star | flag as inappropriate
why is this inappropriate?
Anythng to improve the image of Brussels Sprouts as dried up or soggy mini cabbages, that get left on the plate at Christmas!!!
send green star | flag as inappropriate
why is this inappropriate?
Thanks now I know what I did wrong when I tried to do them on my own.
send green star | flag as inappropriate
why is this inappropriate?
Facebook account: