Sunday, October 31, 2010

Oven Roasted Brussels Sprouts with Lavender and Asiago


So, I really, really love Brussels sprouts.  Last year I tried my hand at cooking them in all sorts of fancy and complicated ways- and while many of them were good- they were quite often more elaborate, time consuming, or expensive than I would have preferred.

Last week I picked up a lovely little bag at my favorite grocery store, as well as a bag of pre-grated asiago (they do it in store, and it's so wonderful and convenient!)  Once home I raided my spice cabinet for my ridiculous supply of dried lavender buds.  What I came up with is simple, easy, and absolutely delicous.  Perfection.


Ingredients:

- 1 lb fresh Brussels sprouts, trimmed, and cut in half
- 2 tbsp olive oil
- 1 tbps fresh or dried lavender buds
- 1/8 to 1/4 cup of freshly grated asiago, Parmesan, or other hard/strong cheese- to taste
- Salt and fresh ground pepper to taste

Directions:

While preparing your ingredients- preheat oven to 425 degrees F.

1. Toss Brussels sprouts in a bowl with olive oil, lavender, salt and pepper.
2. Dump into an 8"x8" glass baking dish, or whatever you have available.
3.  Roast in pre-heated oven for 20-25 minutes, depending on how toasty you like them.
4. When the sprouts have about 5 minutes left- sprinkle cheese over the tops, and put back in the oven to get all melty, and crispy, and lovely.
5. Let cool for a minute or two- and enjoy!

For a vegan version- simply omit the cheese.  They're still so lovely with just the lavender!




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Do you love or hate Brussels sprouts?  What's your favorite way to prepare them?

6 comments:

Carissa said...

I love love love brussels sprouts! I really like to eat them chopped up and sauteed, then topped with hazelnuts and pomegranate. But my favorite way was featured in the NYTimes a while ago. You cut them in half and saute til the cut side is browned. Then roast in the oven and finish with a splash of balsamic. Yum!
I never would have thought of pairing them with lavender... Will definitely have to try that.

Renai said...

Carissa- I never would have thought to pair them with hazelnuts and pomegranate! Now I'll have to try that as well. My boyfriend can't STAND them, so I love experimenting with them and using things he doesn't normally like. YUM.

Becky said...

So, ever since I was a kid I hated brussel sprouts. But, I'm an adult and willing to try things. This week in my organic produce box I received a stalk of brussel sprouts. What to do? Gonna try your recipe once I get some lavender buds. Wonder how adult I am?

Carissa said...

Renai, I was looking for your email to send you this recipe, but couldn't find it so I thought I'd just post it here in case you wanted it.

Brussels Sprouts with Bacon, Hazelnuts and Pomegranate Seeds
1 pound brussels sprouts
1 cup pomegranate seeds
¼ pound bacon
½ cup toasted hazelnuts
1 Tbsp. butter
2 tsp. apple cider vinegar
salt and pepper to taste

Rough chop hazelnuts. Remove dark outer leaves from brussels sprouts and discard. Slice thinly and separate inner leaves. Slice bacon across grain in ¼ inch strips. Brown bacon in pan, then drain and set aside. In the same pan, add butter and melt over high heat until butter begins to brown. Add brussels sprouts, and 2 Tbsp. hot water. Cover. Steam for 2 minutes, stirring occasionally. Add cider vinegar, nuts, bacon, pomegranates, salt and pepper to taste.

karla said...

well, i don't like lavender in my food and i'm vegan, so i guess i'll just have some roasted brussels sprouts :o)
but, yeah, that's how i eat them!

Michelle said...

This sounds perfect! I actually tried cooking brussels sprouts for the first time this week, but they weren't great. I'll for sure try your recipe soon!

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