When I think of Brussels Sprout I remember the stringy thin veggie I disliked when I was younger. Then I was at a local venue called Hyde, in Hollywood, and they had these Brussels sprouts on the menu and I laughed... the waitress was saying they were amazing so I tried them, and when they arrived I was shocked to see they were not at all like I remembered. They were delicious! Since I already had an All Recipes profile, I knew what my next recipe search would be... Brussels Sprouts, of course! I found this recipe and decided to get creative with it and here is what I did. Bought an Organic 3 lb box of Brussels Sprouts from Whole Foods, same measure of salt (kept smaller amount for low sodium), pepper (did not increase amount due to jalapeno and garlic being added), Organic Olive Oil (increased amount to 6 table spoons with larger serving), diced up half a jalapeno and 2 cloves of garlic and mixed them all up in the plastic zip lock bag, let it sit in bag for 10 mins and then placed them on the tin foil lined baking pan. Had the oven preheated to 400 degrees F (204 C). Every 5 mins I turned them just like this recipe calls for but learned that 15 minutes, I reduced heat to 325 as they were already brown. Cooked them for another 10 minutes turning them every 5 minutes and OMG, they are INCREDIBLE! Not too spicy or garlicky... just the right amount of zing, better than the ones I had at Hyde in Hollywood, probably because I made them with extra Love and Care! Enjoy!
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When I think of Brussels Sprout I remember the stringy thin veggie I disliked when I was...