Amy For the night is dark and full of terrors. So I'm still not over Game of Thrones but I used that quote to describe this week's weather here in Oklahoma. While we had storms I made my brussel sprouts because I'm dedicated to this! Also, I drank wine so I was mellow af during the tornado. If I have a favorite brussel sprouts recipe it's this bad mama jama from the New York Times: I've made this a few times over the years and experimented with it. Mainly with seasoning. But at the end of the day the original recipe is still my favorite. My photos don't do it justice at all. But this dish is fire! Nikita We love Brussel Sprouts in our house, but I have to admit that this was a failure. Paula Deen has been my reliable source of recipe ideas for brussels since Thanksgiving dinner umpteen years ago. In fact, I hated brussels until I discovered her Teriyaki Brussels with Shallots roasted in the oven. The whole family craves them. I tried something new this week with a soy sauce - honey glaze, and it wasn't the same. It actually seemed like the brussels boiled in the juice at 425F for 15 minutes. They came out with awkwardly chewy stems and very soft leaves versus a crisp but tender texture. I wish I had the online recipe for Paula Deen's Brussels, but I cannot find it. Nowadays, I try to make them from memory. Georgia I think brussel sprouts are my new favorite veggie. Roasted.. No special recipe for this week. Just brussel sprouts, carrots & onions. A pinch of salt, black pepper, olive oil and balsamic vinegar glaze.. Roasted in a 350 oven for about a half hour. Jen How good are brussel sprouts?
I'm pretty sure this is our second go round with them. Yes.. They ARE just that delish. Until next week, Amy, Nikita, Georgia & Jen
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