Boiled and Broiled Brussels Sprouts
It’s time to start test-driving recipes for Thanksgiving. Not that I’m hosting Thanksgiving or anything. But I daydream about it and dog-ear pages in cookbooks (not really, I treat my books really nicely actually) that I’d like to make for the big event.
I’ve chosen my turkey (brined in Apple Cider), my potatoes, and my green vegetable. This is my green vegetable:
because Campbell’s Green Bean Casserole doesn’t count. Those beans aren’t really…green. Wait. Does that make it sound like I’ll be serving the green bean casserole along with my mini-cabbages? Because I’m not. For the record.
One Year Ago: Carrot Cumin Chickpea Burgers
Boiled then Broiled Brussels Sprouts
1 lb Brussels sprouts
3 T whole wheat bread crumbs
1 T smart balance buttery spread
1/4 tsp garlic powder
salt and pepper
Preheat your oven to 350*.
Bring a large pot of water to a boil. Add cleaned, whole Brussels sprouts and boil 6 minutes. Drain water from pot and rinse veggies in cold water. When Brussels sprouts can be handled, slice each lengthwise. Place in a baking dish that has been sprayed with cooking spray, cut side up. Sprinkle with garlic powder, salt, and pepper.
Melt butter and add bread crumbs to the melted butter. With your fingers, sprinkle buttered crumbs over Brussels sprouts. Place baking dish in the oven for 20 minutes. After 20 minutes, turn on broiler and broil for 5 minutes.