All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I love Brussels sprouts. They can be cooked lots of ways & go great in pasta or on pizza. They are also wonderful, raw & shredded, in salads. Here are some of my posts using these babies.
Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts
Rustic Pizza with Vegan Sausage, Broccolette (Broccolini), Shaved Brussels Sprouts, Mushrooms, Farmers Cheese, Goat Cheese and Micro Arugula
Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)
Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio
Orecchiette Pasta with Creamy Blue Cheese, Shaved Brussels Sprouts & Arugula (Vegan or Not)
Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear
Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest
Pizza with Roasted Red & Golden Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey
Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds
Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes
Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese
So – today – I just cut a bunch of these guys up – tossed them with a little olive oil and S&P. They were delicious, as is, and could be served as a side dish or – as I did – served as an appetizer with some dipping sauce of your choice. I happened to have truffle aioli by Stonewall Kitchen (I am helpless against their packaging which makes all their products almost irresistible to me) & it was a perfect, if very rich, flavor with the Brussels sprouts. You could make your own aioli or use a dressing – like ranch or something. The best part was the crispy outer leaves. Mmmm!
Simple Salt & Pepper Roasted Brussels Sprouts
Feeds as many as you like – depending on how many you make
Brussels sprouts – halved or quartered if they are very large
And your choice of dipping sauce – optional
Heat the oven to 400 degrees. Toss the sprouts in a drizzle of olive oil & some salt & pepper. Roast 15-20 minutes or until they are done to your liking. Bust out the dip & go to town!