NOTE: In an attempt to get my big girl to eat as many veggies as our little one, I have vowed to try a ton of new vegetable recipes this season.
Brussels Spouts are my new favorite side dish. Yes, seriously, Brussels Sprouts. I know, the word sprouts usually makes my stomach turn but these are so good.
They are fabulous when baked in the oven. Their nutty flavor combined with a splash of lemon juice satisfies the pallet like no other.
This dish was inspired by The Royal Chef. I have attended a few of his classes in the past and always seem to turn back to his fancy English dishes for inspiration.
My Brussels Sprouts Recipe:
1 (16 oz) package of Brussels Sprouts (halved and root cut away)
1 medium white onion (chopped)
6 cloves of garlic (minced)
olive oil (enough to drizzle over all the sprouts and onions)
salt and pepper
Preheat oven to 350 degrees. Place chopped sprouts, onions and garlic on a baking sheet and drizzle with enough olive oil to coat. Season with salt and pepper. Bake until tender (approximately 15 minutes). Remove and add the juice of one lemon. Serve warm.
Here is The Royal Chef's recipe:
(definitely very tasty and royal but the bacon adds quite a bit of fat for the everyday dinner at home)
1 pound of Brussels Sprouts
8 slices smoked bacon cut into 1/2 inch strips
2 medium onions -- peeled, halved and sliced
6 cloves garlic -- crushed and rough chopped
1 lemon -- juice only
1/2 cup olive oil
kosher salt and pepper to taste
Preheat oven to 350 degrees. Slice the Brussels Sprouts into 1/4 inch slices. Sauté the bacon and garlic until the bacon starts to crisp in the frying pan. Add the Brussels Sprouts, onions, salt and pepper and olive oil and toss together. Bake in the oven for about 25 minutes until the sprouts and onion soften. Transfer to a serving dish and pour the juice of one lemon just before serving.
*Makes 6 portions
Either recipe is great! I hope you will enjoy this new veggie as much as I do!! :-)


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