Brussels Sprouts... ew yucky or Mmm Tasty?

Posted by HealthyBites at 11:43 AM

Errrr..... My Dear Hubby bought me Brussels Sprouts, which I never tasted before but I hear that it tastes awful if you over-cook it. Also heard if you avoid boiling it completely you'll get a

 much better nutty taste.

I done my search and finally decided on two recipes I found on FoodNetwork.com 

Since I don't have hazelnut at the moment I will try the simpler recipe ( the second one), it takes a bit longer to cook (40 minutes in the oven) but only takes you 10 minutes to prepare and had lots of wonderful feedback/reviews. people seem to swear by it, even those who couldnt stand Brussels sprouts before. I cant wait to try it. 

Roasted Brussels Sprouts with Hazelnut Brown Butter

Cook Time: 15 min
Level: Easy
Yield: 4 servings, 3/4 cup each

Ingredients

• 1 tablespoon butter
• 1 pound Brussels sprouts, trimmed and quartered
• 1/4 cup chopped hazelnuts
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 3 tablespoons water

Directions

1. Position rack in bottom third of oven; preheat to 450°F.
2. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes.
3. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper.
4. Return to the oven and roast for 7 minutes.
5. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Or you can try this recipe:

Roasted Brussels Sprouts

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt and pepper.
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
5. Shake the pan from time to time to brown the sprouts evenly.
6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

That will be today's side dish along with Cream of Mushroom Soup, yummy. Recipe in the following post ;)