My stepdad is very PFFFFT towards brussels sprouts, in that he will not eat them. He is coming up to visit me in another few weeks, and I am tempted to feed him this recipe blind-folded and see what he thinks. Childhood vegetable hatreds be damned!
Date and Garlic Brussels Sprouts
1 lb brussels sprouts, de-stumped and halved
1/2 c. dates, chopped (I just buy the pre-chopped ones; save yourself the trouble!)
3 cloves garlic, minced
2 T olive oil
Salt and pepper to taste
.5) Pre-heat oven to 350 degrees.
1) Cut up those sprouts. It's super easy. And if any leaves fall off--INCLUDE THOSE. They are the best part! They get brown and crispy and awesome!
2) Mince that garlic.
3) Add sprouts, garlic, dates (here I am assuming you bought pre-chopped dates; if you didn't, insert step 2.5 and chop up your own dates, silly), olive oil, and salt and pepper into a bowl big enough to allow you to toss things around. Stir them up! Mix them well!
4) Spread evenly on a cookie sheet. A jelly roll sheet works best, but I've been living with cookie pans for years and nothing bad has happened (yet).
5) Bake for 5 minutes. Flip.
6) Bake for another 6 minutes.
7) Allow to cool, ever so slightly, and then devour with your mouthhole.
These are addictive, and don't say I didn't warn you.
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