Don’t like Brussels sprout?
Here are three recipes that will change your mind!
1) Lemon Butter Brussels Sprouts Recipe:
Ingredients: 1/2 cup (120 ml) water 2 tablespoons (30 g) unsalted butter, melted 4 cloves garlic, minced 1 teaspoon dried thyme leaves 1/4 teaspoon ground black pepper Directions: Boil the water and melt the butter over medium heat until it begins to foam. Add the garlic and cook for one minute. Stir in the thyme, black pepper, salt and continue cooking until all of the liquid has been absorbed. Remove from heat and let cool slightly before serving.
2) Roasted Brisket With Mustard Sauce:
Ingredients: 1 pound (450 grams) lean brisket, cut into bite sized pieces 1 tablespoon olive oil 1 large onion, chopped 2 teaspoons kosher salt 2 bay leaves 6 cloves garlic, minced Directions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper. Heat the olive oil in a heavy skillet over high heat until shimmering. Add the brisket pieces to the skillet and sear for about 30 seconds on each side.
You just want a little color, not fully cooked. Place the brisket on the prepared baking sheet and place in the oven. Roast for 15 minutes, using a spatula to turn the meat over after 10 minutes. In the meantime, return your skillet to medium heat, add the chopped onion and 1 teaspoon of the salt and cook, stirring often, until the onion has softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1 teaspoon of salt, bay leaves, and 1-1/2 cups (360 ml) of water and bring to a boil. Simmer over medium heat until the liquid has reduced by half. Add 1 cup (240 ml) of water and simmer until thickened. Discard the bay leaves. Stir in the garlic and onion mixture and remove from heat. Check for seasoning and add more salt if necessary. Serve with the roasted brisket.
3) Garlic Roasted Brussels Sprouts With Mustard Sauce:
Ingredients: 2 lbs (900 g) brussels sprouts, ends trimmed, halved 1 tablespoon (15 ml) olive oil 1 tablespoon (15 g) unsalted butter 1 tablespoon mustard seeds 1 tablespoon brown mustard 1 tablespoon apple cider vinegar 2 teaspoons honey 1/2 teaspoon kosher salt Freshly ground black pepper 2 teaspoons chopped fresh flat-leaf parsley (4 g), for garnish Directions: Preheat the oven to 400 degrees F. In a large bowl, toss the brussels sprouts with the oil. Spread them out onto a large baking sheet and roast for about 20 minutes, or until the brussels sprouts are tender and have nice golden edges. Meanwhile, in a small saucepan, melt the butter over medium-low heat and whisk in the mustard seeds.
As soon as they begin to sizzle, about 1 minute, immediately whisk in the remaining ingredients and keep warm over low heat. Toss the brussels sprouts with the warm mustard sauce and garnish with the parsley.
And now you are ready to serve your delicious brussels sprouts to your friends and family! Enjoy!
Sources & references used in this article:
Cutting Brussels sprouts: Collaboration involving persons with dementia by LC Hydén – Journal of Aging Studies, 2014 – Elsevier
Roasted Brussels Sprouts by S Isaacson – isaacsonnaturalhealth.com
How to Bake π: An Edible Exploration of the Mathematics of Mathematics by Eugenia Cheng by P Gorkin – Mathematical Intelligencer, 2017 – search.proquest.com
The Essential Plant-based Pantry: Streamline Your Ingredients, Simplify Your Meals by M Green – 2018 – books.google.com
Part Three by AG Idea – eatrealamerica.com