Have you seen the show Chopped? Several random items are thrown in a basket that the chefs need to prepare into a dish. Well, around here we sometimes play Chopped. It comes down to me having no idea what to make for dinner and sending hubby out to the supermarket. It’s fun to test my creative cooking skills (and luckily he usually picks pretty “normal” ingredients unlike on the show since he has to eat it).
In tonight’s “Chopped basket” was flat iron steak, butternut squash chunks, and brussel sprouts. I immediately knew that grilling was out of the picture since it’s been below freezing all day and I couldn’t handle the thought of going outside. I got to work on the stove and before I knew it, we were eating this delicious meal!
I don’t know why brussel sprouts got their terrible reputation, but man do I love them! It’s funny, you make them for Thanksgiving one year and you totally find out that your family members are closet brussel sprout lovers! This recipe is so incredibly easy and is designed to cook in harmony with your turkey. Once the bird is out and resting, you give these little delectables a blast of heat to cruch them up. I will be making them as a part of my Teacher. Foodie. Athlete. Does Thanksgiving series… Will you?
3 10 oz. packages of brussel sprouts
3 Tbsp. olive oil
Lots of salt and pepper
1. Preheat oven to 325 (turkey roasting temperature).
2. In a large baking dish, mix all ingredients. I don’t usually use much salt in my cooking, but I do here!
3. Roast for 30 minutes (time it so that when the 30 mins are up, the bird comes out). Once the turkey is out of the oven, crank it up to 425 for 5 minutes to crisp up the outer leaves.
4. Serve and sit back knowing that you aren’t the only brussel sprout lover out there.
One of the great mysteries to me is why brussel sprouts have such a bad reputation. They are delicious! This recipe is so incredibly easy to make, and compliments any grilled meal.
10 oz. brussel sprouts
1 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
Salt & pepper to taste (I like mine salty!)
1. While grill is preheating to medium heat, trim the stem ends off the sprouts, place in a microwave safe bowl, and microwave on high for 2 minutes. This will soften them enough to skewer them.
2. Toss sprouts with olive oil, vinegar, salt, and pepper.
3. Allow to cool until safe to handle, and skewer them on bamboo skewers.
4. Grill over medium heat while flipping until outer leaves brown (about 8-10 minutes).