The Brussels are back baby!
My lovely cube neighbor, who gifted me the largest zucchini known to man, also gifted me a recipe for some delicious looking sprouts.
I was a little hesitant to tackle them because it was mid July and Brussels sprouts are typically a winter veggie.
But, after multiple trips to markets with delicious looking sprouts in plain view, I could wait no longer.
MUST. MAKE. THE. SPROUTS.
Oh, and make them I did.
And even though I managed to start a small oil fire on the stove, they were delicious.
Unfortunately, I did not have enough time to snap a photo of this flame. It was a little more aggressive than the last couple.
Don’t worry; no one was harmed in the making of these sprouts.
You will need…
1 ½ teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
¾ pound Brussels sprouts, trimmed quartered
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 ½ tablespoons finely chopped walnuts, toasted
½ ounce shaved Asiago cheese
Start by putting a couple of slices of your favorite bread in the food processor on pulse to make your bread crumbs.
Then, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until the garlic is golden, stirring constantly.
Add the breadcrumbs and cook for one minute or until they are lightly browned, stirring constantly.
Transfer the mixture to a small bowl.
Heat the remaining olive oil over medium heat. When the oil is hot, add the Brussels sprouts to the pan and cook for about 8 minutes. Just until the leaves are slightly wilted and the cores have a good brown to them.
Remove them from the heat and toss them with the breadcrumb mixture, salt and pepper.
Top with walnuts and cheese and serve hot.
I’m not sure if this has ever happened before, but I actually got too distracted to take a picture of the final dish. Whoops.
Just imagine the breadcrumb mixture and the Brussels sprouts with cheese and walnuts.
And without any of the burnt pieces.
Love and Beer Floats