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Posted on 9/25/13 at 10:46 am to Eddie Vedder
get fresh sprouts, cut in half, saute with garlic and capers in olive oil until sprouts carmelized. very tasty. i sometimes cheat and used bacon instead of olive oil. even better.
Posted on 9/25/13 at 11:09 am to Mung
quote:
i sometimes cheat and used bacon instead of olive oil. even better.
Sounds like you're cheating by using olive oil.
Posted on 9/25/13 at 12:26 pm to Trout Bandit
Alright, gonna roast in oven after I sautee with onion, garlic, and bacon grease. Ill top with the crispy bacon when they come out. I think ill do my simple yellow potato mash with it. I boil yellow potatoes that I quartered, drain, then add butter, sour cream, a little milk, slap ya momma, and shredded cheese. mix with a fork till blended but still a little lumpy. Top with chives. Always a hit.
Next problem, I need an entree.
Next problem, I need an entree.
Posted on 9/25/13 at 12:36 pm to ksayetiger
quote:
Alright, gonna roast in oven after I sautee with onion, garlic, and bacon grease.
I would do either...not both. Careful you don't burn the garlic when roasting.
Posted on 9/25/13 at 12:59 pm to ksayetiger
quote:
2 lbs brussel sprouts, halved
4 tbsp. olive oil
Juice & zest of 2 lemons
Kosher salt
6 basil leaves, torn
1/2 chili pepper, chopped (we use jalapeno)
Cilantro or Mint
1 cup sugar
1 cup white vinegar
1/2 tsp black pepper
1.5 tsp crushed dried red pepper
1/2 head garlic
Preheat oven to 400 degrees (or if you want to roast them longer and not run risk of burning them, 350-375 degrees)
Toss sprouts on baking sheet with olive oil and 1 tsp. salt.
Roast for 35-40 minutes. If lower temperature, maybe longer. Outer leaves should be crispy.
While hot place sprouts in bowl and stir in 1/4-1/2 cup sweet chili vinegar (see recipe below). Stir in lemon juice and zest, add salt to taste and garnish with basil leaves, cilantro (or mint) and chili pepper.
Sweet Chili Vinegar:
Mix 1 cup sugar, 1 cup white vinegar, 1/2 tsp. black pepper, 1 1/2 tsp. crushed dried red pepper, 1/2 head garlic - cook over low heat until sugar dissolves, about 5 min.
I make this recipe several times a month.
Sometimes just by itself.. no entree
It's literally the best thing I've ever had. I cannot emphasize enough how outstanding these are.
This post was edited on 9/25/13 at 1:00 pm
Posted on 9/25/13 at 1:01 pm to LouisianaLady
Posted on 9/25/13 at 1:05 pm to pooponsaban
I toss whole heads of garlic in mine when roasting. I keep an eye on all of it though. I like my sprouts with a good char on the outer leaves.
Posted on 9/25/13 at 1:59 pm to pooponsaban
It's softens'em up pooper and searing only takes a few mins... quick and easy lunch addition
Posted on 9/25/13 at 2:02 pm to LouisianaLady
When I first read that I was thiking it was a shite load of sugar and everything else for 2 lbs. of sprouts. Now I see that it makes a big batch of the vinegar. I guess it keeps well? I'm definitely going to try it but might just scale back the recipe.
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