A date has been set for the EPIC BAKING DAY and I must continue to prepare. First, by purchasing more / larger pants with elastic waistbands and then determining the number of 30-pound bags of sugar I need to buy from Costco. And I know this doesn’t make sense here but I just have to say that I LOVE HUMMUS. People sometimes ask me* what my favorite hummus is, and I have to say that it’s the Trader Joe’s Smooth and Creamy Classic Hummus. Man, I love that hummus! I’ve been eating it by the tubful in my pantry (and then telling people that my jeans are tight because I put on 10 pounds of muscle over the holidays). It’s really good with tuna, and shepherd’s pie, and on whatever other leftovers I don’t want to taste in particular. Sometimes I wake up at night in a sweat thinking about it. It’s that good.
I’ve been feeling bad that this blog on the whole presents more problems than solutions. So I thought I’d start sharing some things that people might find kind of useful, like…how to make brussels sprouts!
I belong to a CSA and this means that sometimes making dinner is kind of like being on Iron Chef, without all the fancy cooking stuff and the chefs. I’ve always liked brussels sprouts but they never really blew me away, and I never looked forward to them the way I look forward to hummus. Until The Day My Friend Carol Made These Brussels Sprouts. Here’s how you do it:
First, you cut the sprouts in half.
and then chop up some garlic. My mom peels garlic by using a meat hammer and squishing the cloves, so that’s what I’ve done here. It works well and it’s quick, if you don’t need the whole clove to stay intact. After you’ve squished them out of their skins, chop them up. I forgot to take a picture of that part.
Then toss the sprouts together with the garlic, olive oil, salt and pepper in a baking tray, and broil for about 10 minutes. You’ll know it’s done when the sprouts turn a bright green and some of the edges start to carmelize.
and that’s it! This is the ONLY brussels sprouts recipe that my family will eat. Enjoy!
*Ok, in this case, people = me.
CARMELIZED BRUSSELS SPROUTS WITH GARLIC AND OLIVE OIL
- 1/2 pound brussels sprouts, halved
- 3 large or 5 small cloves garlic, chopped
- 1/8 cup olive oil
- salt and pepper to taste
Toss the brussels sprouts with the garlic, olive oil, salt and pepper to taste. Place on a baking tray and broil. Check after 4 minutes and toss the sprouts to ensure even exposure to heat. Pull the sprouts out after they’ve turned a brilliant green, and some of the outer leave have begun to carmelize, between 6-10 minutes. Season as needed with additional salt / pepper.