Broiled Brussels Sprouts and Mushrooms

Just a quick post for another brussels sprouts technique.  These were very tasty; in fact maybe one of my favorites so far.

  • about a pound of fresh brussels sprouts
  • a few fresh mushrooms
  • salt, pepper, and crushed red peppers

Trim brussels sprouts and remove outer leaves. Make a small slit in the bottom of each.

Boil a pot of water and blanch brussels sprouts for about 10 minutes; remove from heat and dip into an ice bath to cool.  Cut brussels sprouts in half and slice mushrooms.  Spread on baking sheet and sprinkle with salt, pepper, and crushed red pepper.

Broil about 3 inches from the heat and cook for about 8 – 10 minutes until toasty.

Enjoy ~ Kimberly

Roasted Brussels Sprouts

Just a quick post today for the Brussels Sprouts I made today.  Loved the broiled effect; wish they would have gotten a bit more toasted but there was quite a bit of moisture so next time maybe I will let drain well before seasoning and broiling.  Still very tasty!

Roasted Brussels Sprouts

  • 1 pound fresh brussels sprouts
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper

Trim ends from brussels sprouts and remove any loose or discolored leaves.  Bring small pot of water to a boil.  Add brussels sprouts and cook for 3 minutes.  Remove and submerge in cool water until cool enough to handle.

Cut brussels sprouts in half and place in small bowl.  Toss with olive oil, salt, pepper, and crushed red pepper.  Spread onto oiled baking sheet cut side up and broil for 6 – 8 minutes about 2 – 3 inches from heat.

Enjoy ~ Kimberly

Garlic Buttered Brussels Sprouts

As I mentioned yesterday Charles did all of the cooking for us. We had brussels sprouts with our dinner; you’ve got to love fresh brussels sprouts.  They are so easy to prepare and are way tastier than the frozen kind.  They are kind of fun to grow in the garden too.  We’ve grown them a couple of times.  Brussels like the cooler weather so planting late or early in season is the key.  They grow from the bottom up so when harvesting you pick off the bottom sprouts and the plant gets taller and grows more sprouts as the weather permits.  Anyway, here’s how he fixed them yesterday ~

Garlic Butter Brussels Sprouts

  • 1 pound brussels sprouts
  • 2 clove garlic – minced
  • 3 Tbs butter
  • salt and pepper

Wash and trim brussels sprouts.  In large pot bring 2 quarts water to boil; parboil brussels sprouts for 3 minutes. Drain, remove from heat, and cover with cool water until cool enough to handle.  In medium skillet melt butter over medium high. Cut brussels sprouts in half and sauté about 8 minutes until cut sides of brussels sprouts have begun to brown and are desired tenderness. Add garlic and salt and pepper if desired.  Toss together and heat another 2 minutes to release garlic before serving.

Enjoy ~ Kimberly