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A New Year and Brussels Sprouts…

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So I’m back to this side of my blog (thank goodness and a long time overdue!) looking at my blog resolution(s) and a recipe for my famous parmesan brussels sprouts.

First things first, my resolution/goal for this year (written down so I cannot back out) is to have both my blogs updated weekly marking travel Tuesdays and everything lifestyle Thursdays. The second half of these goals is that the posts will be written up at the latest by the Sunday before – I’m trying to avoid Blog deadline stress, guys, as theere are enough things inlife to be stressing over!

So onto Brussels Sprouts.

First a short  bit of backstory, but actually short as I know how recipe blogs tend to go on and on.

A few years back I was trying to find new ways of getting great greens into my diet and these little green bulbs suddenly appeared in my weeks groceries. And as is the case with practically any veggie, cheese felt like just the right way in.

Most of my family and friends has always detested brussels sprouts – they are green, have an odd texture which doesn’t always get better with cooking and can smell funny, so I understood perfectly – however, these now have been dubbed the “gateway drug” of brussels sprouts. I always end up having to cook two batches as the first will undoubtedly be finished off before anything else hits the table!

They end up with a nice french fry consistency but with out all the starch of a potato and match with so many different dishes. So, with out further ado:

 

you’ll need:

  • Bag of brussels sprouts (fresh or mostly defrosted and dried)
  • Olive oil of your choice
  • finely ground (powder!) parmesan cheese
  • shredded parmesan cheese (optional for topping)
  • large mixing bowl, good knife, baking sheet with sides

Instructions:

  1. Preheat the oven to 350F – best if this has a broiler function.
  2. Cut brussle sprouts into quarters or smaller wedges, cutting so that the hard base keeps each wedge solid.
  3. Toss cut sprouts the bowl with enough olive oil and ground parmesan to full coat – the powdered parmesan is the best here because it gets between layers and bakes well rather than becoming stringy cheese which ends up sticking to the pan rather than the vegetables.
    • most of this recipe is to taste and feel so how much is dependant on the person but more of each is nice if you aren’t a fan of these guys to start with.
  4. Throw the coated sprouts onto the cooking tray in as close to a single layer as you can and they’re ready to go into the oven.
  5. Cook for 15 minutes then pull them out, flip them over and rearrange them before they go in for another 15 minutes. You may want to add some more oil and cheese if they seem to need it or if they’re looking dry
  6. Next, test a wedge. Most likely you’ll need another 15 minutes after you flip them to get the right consistency – this moving allows the sprouts to cool slightly and settle between each cooking session so keep it to 15 minutes each. Once again feel free to add more oil and cheese as needed.
    • If you are working with frozen sprouts, they will take longer to get any real crust and tend to appear almost soggy – this is why I say to dry them out as much as possible.
  7. You’ll repeat this process until the brussels sprouts are soft in the middle and starting to get a little flaky and brown spots on the outside. Frozen takes 5 to 6 flips but fresh are pretty perfect after the thrid.
  8. While flipping them once they feel about done, turn on the broiler (about 550F) and toss on shredded parmesan if desired.
    • shake pan so that you do not have a thick layer of cheese or you’ll have cooked/ burned cheese but not a finished crust!.
  9. Finally, put the tray back in for about 3 minutes but keeping a close eye on if. this is the easiest step to mess up as they can burn easily but if timed right, you’ll get a nice crunch while eating.
  10. Once satified, pull the tray out and give them a last toss then let them sit out for 5 minutes (if you can!).
  11. Eat and enjoy!

This is a recipe you can really use on any veggies and goes great with practically anything you’d pair a vegetable with.

-Taylor Gallagher

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