Detox Monday

For most of my life I feel like brussels sprouts have had a bad rap. I’d never even eaten this green vegetable until about six years ago when one of my friends made them for me. I was surprised by how much I liked them, and how easy they were to prepare. Around this same time, it seemed as if brussels sprouts went from being social outcasts to trendy, popping up on restaurant menus everywhere. It has become commonplace to see these mini cabbage-like bulbs paired with crispy bacon, caramelized onions, or even truffle oil.

Now, I make brussels sprouts frequently, always experiementing with different preparations. My new favorite thing are these Crispy Chopped Brussels Sprouts. There’s not too much to them, but the small, chopped pieces are what make this side dish so appealing. With a little garlic and lemon, these brussels sprouts are good enough to stand on their own, but are a perfect accompaniment to any meal. I’m already thinking about these for part of my Thanksgiving dinner.


Crispy Chopped Brussels Sprouts

What You Need

  • 1 pound brussels sprouts
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Juice from one lemon
  • Grated parmesan cheese

What To Do

  1. Preheat the oven to 400 degree.
  2. Chop the brussels sprouts in thin shaving, trimming off the ends as you go. You could use a food processor to chop the brussels sprouts as well.
  3. Place the chopped brussels sprouts on a rimmed baking sheet. Toss with olive oil, garlic, salt and pepper. Spread into a thin layer.
  4. Bake for 30 minutes, or until crispy, stirring half way through.
  5. When the brussels sprouts are done, squeeze with fresh lemon juice and toss with grated parmesan cheese.
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