#brussel sprouts
Sometimes I wish my life was just cooking and going to the farmer’s market to hold vegetables
March 21, 2017
During undergrad, I had a huge phase with brussel sprouts. I stopped eating them after that because I got sick of them. It finally felt like it had been a long enough break, and yesterday I tried a new recipe.
- Brussel sprouts
- Olive oil
- Butter
- Garlic
- Salt and pepper
- Grated cheese (optional)
They were absolutely delicious. Definitely the best brussel sprouts I’ve ever made. Planning to make them for C this upcoming weekend.
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actually i love growing older and learning how i work as a person like realizing what kinds of fabrics feel best on my skin or what brand of yogurt i like best or how I want to be touched. watching myself change, enjoying brussel sprouts when I used to hate them as a child, understanding why I got angry in that one conversation 10 years ago… there are so many mysteries inside me that i have yet to unravel and there will always be more and sometimes i think maybe its all worth it
(via@fiercestpurpose) hi WHAT are you TALKING ABOUT
actually i love growing older and learning how i work as a person like realizing what kinds of fabrics feel best on my skin or what brand of yogurt i like best or how I want to be touched. watching myself change, enjoying brussel sprouts when I used to hate them as a child, understanding why I got angry in that one conversation 10 years ago… there are so many mysteries inside me that i have yet to unravel and there will always be more and sometimes i think maybe its all worth it
reading through the notes on this post is lovely but also I have learned that opinions on brussel sprouts divide the human species
I haven’t done one of these in a while…
Brussel Sprouts!
One of my go-to vegetables because they’re flavorful and easy to adjust to any entre.
What you’ll need:
- Oil (I use olive)
- Honey
- Lemon juice
- Garlic salt
- Plastic bag big enough to hold your sprouts
Preheat oven to 350/ 175
Put the sprouts and lemon juice in the bag, add a tablespoon or so of honey and a couple dashes of garlic salt. Shake everything up until the honey dissolves then dump it in the pan. You can do this step in a bowl, I just have a thing with marinating in bags.
Top rack in the oven for 40-50 minutes. *EDIT* Cutting them in half lengthwise significantly reduces cook time but also cooks a lot of the fluids out of your sprouts. Played th with it, have fun.
The lemon juice and honey should start to carmelize on your sprouts and pan, but not burn.
Salt and/ or pepper if you’d like, but these are pretty tangy already.
Enjoy!
Eats & Drinks | Favorite Brussel Sprout Recipes #EatBrusselSproutsDay
Poor Brussel sprouts. Constantly getting a bad rap as a gross food. Truth is, they are delicious! They’re hearty and sweet. I’ve rounded up some of my favorite recipes for you to give a whirl. You’re missing out on way more than you think! Fall Brussel Sprouts Salad | Iowa Girl Eats Crispy shallots, crumbled gorgonzola, and shredded brussels. Shredding up the brussels helps cook them up faster.…
