Vegemania: Part Deux (Brussel Sprouts)

_DSC0075So, I’ve attempted brussel sprouts a few times in the past few weeks and have reduced my experience to  3 conclusions:

1.  The sprouts must be cooked until they are dark brown/black-burnt for optimal taste and flavor.

2.  Roast at a high temperature (400 or 425 degrees F) for at least 20 minutes, but it could take as long as 40-45 minutes.

3. If you have difficulty recognizing a dark brown/black color or a general disability regarding following directions (i.e., steps 1 and/or 2 above) and accidentally take the brussel sprouts out of the oven too early, serve them, and realize all too late that they’re undercooked and flavor-lacking, simply chop them up the next day, sautee in olive oil, and throw them in with some sauce and gluten-free pasta (as I did above).

Here are some inspiration recipes for your attempts at roasting these tasty miniature cabbage balls:

Tried and true: from Nigellissima

Olive oil, salt, pepper

Cranberry pecan

Rosemary parmesan

Balsamic reduction

Balsamic with coconut oil (great idea!)

Parmesan, pine nuts, balsamic

Balsamic, red onions (optional hazelnuts)

Gettin’ Fancy

Asian sauce and Puffed Rice

With pasta (good for “do-over” sprouts)

White beans and pecorino

Bon appetit!

xx

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8 thoughts on “Vegemania: Part Deux (Brussel Sprouts)

  1. Mmmmm… Looks delicious, in fact the pasta with Brussels sprouts and garlic that you surprised us with tonight was wonderful and so tasty with the fresh Parmesan cheese! Thanks

  2. Pingback: Picnic Fare | fat vegan baby

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