Wednesday, March 14, 2012

Brussels Sprouts Dippers–Ready in less than 20!

If you remember from the Menu, last night was Parrish’s night to cook! It ended up being EXTRA handy because I had a paper due that I had been procrastinating on. He was in charge of the P&P: pork chops and potatoes. I ended up finishing my paper early and offered to help with the Brussels Sprouts.

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Sprout Dippers are one of my favorite way to eat Brussels. They’re SUPER easy to make and don’t require any pre-boiling or steaming.

Start by slicing the sprouts into wedges. Each little head should make four wedges.

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Put the wedges into a large bowl:

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and drizzle with olive oil, turning the sprouts with your hands, until they are coated.

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Preheat your oven to 400, and spread the sprouts onto a cookie sheet in a single layer. Sprinkle with salt and pepper (or steak seasoning) and you’re ready!

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Bake for 18-20 minutes, or until they start to turn golden brown. And then guess what?

You’re done!

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I served my Dippers with Spicy Ketchup…which is basically Moore’s Wing Sauce with ketchup. It’s spicy and delicious.

Voila!

Why Brussels Sprouts?

Rich in fiber (if you don’t steam them first) these little babies can help lower cholesterol and some studies have even shown that they may help reduce the risk of some cancers.

Boom!

My Dad HATES Brussels. What about you? Love’em or Leave’em?

 

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