Have you ever seen anything more beautiful? Roasted parmesan brussel sprouts, sauteed mushroom slathered steak and tasty Abita Purple Haze wheat beer? I mean, really. Growing up we didn't really have brussel sprouts for dinner, last year at my husbands company Christmas party we had brussel sprouts and they were DELICIOUS! Cooked in butter, but they were made to perfection and that started me on the road to brussel sprouts. A friend shared her recipe with me and now I am not going to keep this secret any longer!!
What you need:
Brussel sprouts
Parmesan cheese
Garlic
Sea salt
Pepper
Italian bread crumbs
Olive Oil
What to do:
Cut them in half, cut out a v to remove hard centers, pull them apart slightly and ruffle the leaves. I rinse my brussel sprouts at this point. Dress with olive oil, shredded parmesan (I use powdered!), fresh pressed garlic (or minced), shake of sea salt, fresh ground pepper
Mix together and spread evenly in casserole dish or I use my Pampered Chef stone baking sheet. Top with more parmesan and Italian bread crumbs.
Bake at 400 degrees for about 30-40 minutes depending on your desire for doneness. I take mine out when the edges of the leaves are blackened (I love charred and blackened food - I also eat burnt food - YUM!) and the centers are tender. So gooooooood.
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