Growing up, my family rarely ventured out of the Asian cuisine, so brussels sprouts were rather foreign to us.
The first time I’ve ever had brussels sprouts was at a potluck a couple years ago. I actually really like the taste of them-Just didn’t have the chance yet to try making them myself. But during one of my lunch breaks at work last week, I strolled to the nearby farmers market..bought my usual items, and then I came across brussels sprouts at one of the stands and randomly decided to buy a lil less than a pound of it at $5/lb ..omg yes, that was pretty expensive, but it was one of those days that when I put my mind to do something, it must be done. And that day’s mission.. was to make brussels sprouts!
I had no idea how to cook this thing, so when I got back to the office, I researched a couple of simple recipes and came across some that uses balsamic vinegar or lemon juice, salt or sea salt or kosher salt, and black pepper was a common ingredient for the recipes. I was lazy to buy the items that I didn’t have, so I just ended up making these sprouts with what was already in my kitchen, essentially making up my own recipe.
Ingredients:
- ~1 lb brussels sprouts
- 2 tablespoons olive oil
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
- 1/2 (or more) teaspoon lemon juice
- 1/3 cup chopped walnuts
Directions:
Preheat oven to 375 F.
Clean and cut the stem off of the sprouts. In a large bowl, place the olive oil, salt, black pepper, and lemon juice in. Mix and stir.
Boil a pot of water. When the water reaches a boil, place the sprouts in and boil for 5 mins. Drain.
Make sure the sprouts have been drained pretty well. Place them immediately in the olive oil, salt, black pepper, and lemon juice mixture. Mix thoroughly.
Cover a shallow roasting tray with foil. Place the sprouts on top along with all the mixture.
Bake for 7 mins. Take it out of the oven and flip the sprouts over so that the browned side is showing at the top. Then drizzle a little more olive oil over the sprouts.
Bake for another 7 mins. Then take it out of the oven, flip them over again. Add the chopped walnuts to toast them.
Bake for another 7 mins. Take it out of the oven and let the sprouts and walnuts sit for about 5-7 mins. It should then be ready.
(I’ve learned from this that brussels sprouts taste better after sitting out longer-texture is less mushy than when you first it eat out of the oven.)
The taste of it was surprisingly pretty good! ..given the fact that I improvised with only what I had in my kitchen :)
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