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August 2010
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Pecan Brussels

I think there should be a medical name for my addiction to oven-roasted brussels sprouts.  I can literally go through a pound and a half of these by myself, the same way some people go through a bag of  potato chips.  (Not me, I don’t particularly like potato chips).  I think it’s something about the crunch and caramelization (in the brussels, not chips) but I’m open to interpretation…

In the meantime, tell me you don’t want some of this:

Photobucket

I’ve never actually combined brussels and nuts, but seeing as Pecans came up when I started typing Brussels into google and I just happened to have some in the pantry, I figured it was worth a shot.  Having done it once…I will probably never make brussels without nuts ever again, this is a DAMN good idea.

Ingredients
1.5 lbs brussels, de-stemmed and halved.
4 tbs olive oil
1/2 cup pecans, roughly chopped
S+P

Directions
1. Pre-heat oven to 400F. Toss all ingredients together in a large glass casserole dish.
2. Bake for 25 minutes, flip with a spatula, and cook another 5 minutes if desired. I did…but I like mine slightly burnt.

Just thinking about this meal my mouth is starting to water again, and frankly I just had lunch.  I could eat brussels for every meal day in and out..although I might develop a protein deficiency after awhile without tofu steaks or something along those lines on the side.  And if you’ve only had steamed brussels and never oven-baked them until golden and crispy…what on earth are you waiting for???  Give this a shot!

Selah.

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