Wednesday, April 16, 2014

More Brussels Sprouts Please!

Probably not what you'd usually expect to hear at the dinner table..but these blackend Brussels are delicious. They're crispy, spicy, lemony...just make them now.  Also, they're super fast and only take one pan.  That's it, no extra dishes to clean up, no random other bowl you discover you're going to need halfway through; just straight up put things in a pan, let them cook, and go eat.

In addition to the little baby cabbages, I also threw some broccoli in there, because it was on it's way out and people keep telling me it's mega healthy.  It was also delicious, but if I were to do this again, I would do two separate pans, since they cook a different rates.  There were a few pieces of broccoli that were way over done, and a few bsprouts that weren't quite ready yet.  I served them with some salmon and grits, because everyday is treat yo self day in my world.



Blackened Brussels Sprouts - Adapted from Mountain Mama Cooks

You will need:
Olive Oil
Salt
Pepper
Garlic Powder
Brussels Sprouts
Broccoli
Lemon

Chop the veggies.



In a heavy pan, heat some olive oil.  Add as much seasoning as you like (I kind of tried to coat the bottom of my pan).

Let the spices and oil heat up, around 2 minutes on medium-high.

Add in your veggies - you want it to sizzle, this is a good thing.



Turn down the heat and cover.  Set the timer for 8 minutes and DON'T PEEK.



When the timer goes off, check on them.  They should be nice and browned/blackened on the bottom and cooked through.  If not, re-cover and let cook a few more minutes.



This is definitely a recipe that you can tweak to your personal taste.  If you love the spicy, then add some red pepper flakes.  Serving with a Greek style main?  Use Greek seasonings.  Pairing with a stir fry?  Try a little bit of ginger powder.  The possibilities are endless really.

I'm definitely going to try this with a few other kinds of veggies and spices.  It seems like it'd be a good way to use up the little tiny bit at the end of the jar (please tell me I'm not the only one who has 1000000 random jars with like 3 crumbs of seasoning in them) and see what happens.


1 comment:

  1. Those actually look and sound pretty good! I have had brussel sprouts before and I think they are okay... they taste a little like broccolli or peas. But my aunt, she hates brussel sprouts so much! She calls them Moldy Balls. She says, "Your uncle is making Moldy Balls for dinner." Maybe she would like them the way you make them!

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