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
- Preheat oven to 200 degrees C.
- 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
Preheat oven to 180
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.