Thursday, November 18, 2010

Recipe: Roasted Brussel Sprouts

I found this recipe in The F-Factor Diet cookbook. I have adjusted it slightly to fit our tastes (there is no red pepper in the original). I know many of you probably think Brussel sprouts are disgusting and smell like cabbage. Well, just like green beans and asparagus, there is definitely the potential to overcook them. Don't. Follow these directions and they will turn out beautifully green and fresh tasting, almost sweet. Just try them once.

1 10-ounce pkg. frozen no-salt-added Brussel Sprouts (I used fresh)
2 cups chicken broth (I used no-salt chicken bullion)
1 tbsp. olive oil
1 tbps. chopped garlic
1/2 tsp. salt (I omit the salt)
1/4 tsp. pepper (I use 1 tsp.)
1 tsp. red pepper 
2 tbsp. sliced almonds, toasted

1. Preheat oven to broil. 

2. Place chicken broth in a pot and bring to a boil.

3. Add Brussel sprouts and cook for 5 minutes, until tender.

4. In the meantime, chop your garlic and add it to the olive oil, pepper, red pepper, and salt (if using) in a bowl large enough to hold your Brussel sprouts.

5. Drain Brussel Sprouts.

6. Cut them in half.

7. Place in bowl with ingredients and toss to coat.

8. Spread Brussel sprouts onto a baking sheet and broil for 8 minutes, stirring after 4 minutes to ensure even cooking.

9. While sprouts are roasting, toast your sliced almonds. Toss occasionally to avoid burning.

10. Serve sprouts topped with toasted almonds and prepare to be shocked by how fantastic they are!

11. Yum!