Monday, October 21, 2013

All About the Sprout

I like vegetables - almost all vegetables.  I am fond of the Brussel Sprout.  My sister, who knows of my inclination to the sprout, sent me a link to "9 Brussel Sprout Recipes to Make Anyone a Believer."  Here's my favorite.  Hey Mrs. BA - it's after Columbus Day - we can talk about Thanksgiving now, right?

Crispy Brussel Sprouts with a Garlic Aioli 
from Costa Kitchen

Brussel sprouts have a really delicious flavor and are almost like a more flavorful mini cabbage. This recipe can be served as an appetizer (think updated artichoke) OR as a vegetable side. You can omit the aioli if serving as a vegetable side or you can offer it separate and your guests can spoon it over the top. I made this with pork chops the other night and my husband freaked out it was so good. He’s so sweet. :) 

Also, you might be wondering why I’m using canola oil instead of olive oil. The reason is because brussel sprouts have such a unique and bold flavor and I didn’t want it to compete with the olive oil. Canola oil also seems to crisp things up a little better too. I hope you enjoy! 

For Brussel Sprouts:
  • 20 Brussel Sprouts cut into wedges 
  • Canola Oil 
  • Salt & Pepper 

For Aioli:
  • 6 tbs mayonnaise 
  • 1/4 tsp garlic minced fine 
  • 1 tsp lemon juice 
  • 1 tbs flat leaf parsley chopped fine

For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.

For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!

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