Brussels Sprouts – 2 ways

Honey Glazed Carrots & Brussels Sprouts

 

Everyone has a reaction, and usually it’s not “Oh Yum!”.  These are not the wilted, stinky steamed version, with the bitter bite: these are roasted and flavorful, slightly nutty and sweet with a punch of honey or zip from parmesan.

First, you want to choose bright green, tightly closed and solid sprouts.  They shouldn’t appear too light in weight for their size, they should be firm to the touch, and the outside leaves should be whole and not damaged dramatically.

 

Parmesan Roasted Brussels Sprouts

 

 

 

 

 

 

 

All you need to do is decide whether you are having the honey roasted sprouts with carrots, or the roasted sprouts with parmesan.  Recipes are below:

 

Honey Roasted Carrots and Brussels sprouts (serves 4)
10 – 12 fresh sprouts
3 fresh carrots
1 tbsp. olive oil
2 tsp. honey
1/8 tsp. salt

Preheat oven to 425°. Line a cookie sheet with parchment paper or non-stick foil.

Peel carrots, slice into 2” long matchstick pieces.

Take off the very bottom of the sprout, cut in half lengthwise, being sure to remove any damaged outer leaves.

Put both vegetables onto cookie sheet in a pile.  In a microwave safe cup, heat the oil and honey, stir well to combine and distribute the honey.  Then pour it over the veggies, making sure to coat them all.  Sprinkle with salt and lay out in a single layer.  Put in oven for 10 minutes, stir once and then return to oven for 10 to 15 minutes, being sure not to get the veggies too brown.

The carrots done alone in this mix will chill and chop nicely into a salad, or for a snack later on.

 

 

Parmesan Roasted Brussel Sprouts: (serves 4)
10  – 12 fresh sprouts
Olive oil
Salt
Pepper
Fresh shredded or grated Parmesan cheese

Preheat oven to 425°: I usually prepare this dish in a cast iron pan so a cookie sheet is not necessary.

Take off the very bottom of the sprout, and cut them in half lengthwise, being sure to remove any damaged outer leaves.  I start to warm the pan on medium heat, with a tablespoon full of olive oil to cover the bottom.  Put the sprouts into a large bowl and add 2 tbsp. olive oil, tossing to coat.  Then add salt and pepper (to taste – but I use about 1 part salt to 2 parts pepper).  Toss the sprouts around so they have some salt and pepper on them – the pop them into the heating pan, CUT side down until they are browned, about 10 – 15 minutes. When they are nicely browned, gather them together, turning the cut sides up. Remove from the heat and sprinkle liberally with the cheese.  Pop into the oven for 10 minutes to finish.

 

 

 

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