Don't doubt the sprouts!

Ali's kitchen 04/08/2017

With Brussel Sprouts in abundance late winter, here are a couple of easy tasty suggestions. Go on! you know you want to.

BRUSSEL SPROUTS IN GARLIC BUTTER

Melt butter and olive oil in a medium pan (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned.

Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

EASY ROAST SPROUTS

  • 500g Brussel sprouts, ends trimmed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

  1. Preheat oven to 200 degrees C.
  2. Place Brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly and shake to coat. Tip out into a baking tray and roast for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown when cooked. Serve immediately.

HONEY BALSAMIC ROASTED SPROUTS 

  • 1 1/2 lbs brussel sprouts
  • 3 tbsp olive oil separated
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey

  1. Preheat oven to 180 

  2. Line a baking sheet with aluminum foil or baking paper

  • Trim off the outer, dry leaves, cut the bottom off and half sprouts lengthwise.

  • In a large bowl, toss sprouts with 2 tablespoons of olive oil,  salt and freshly cracked black pepper to coat thoroughly.

  • Transfer the sprouts to baking dish and roast until tender and caramelized, about 20 minutes.

  • Place sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

  • Melt butter and olive oil in a medium size fry pan (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
    Melt butter and olive oil in a medium size fry pan (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
    Melt butter and olive oil in a medium size fry pan (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.