I remember this episode of full house where the girls have to eat Brussels sprouts and they show disgust. After I moved here, I continued to believe it was a nasty vegetable…I mean have you ever seen any restaurant serve brussels sprouts?? Never tasted it… until my friend “J” said… it taste delicious roasted… hmm… what if buy it and hubbs does not like it… come to find one of his sister in law he lived with would make it with Indian spices and it tasted delicious. But still never tried it!!
So while at the grocery store yesterday…looking over at the produce nicely laid out…. there were plenty veggies I have never tried…maybe…. a new veggie at every trip to the grocery?? …. start with brussels sprout? Alright then…. so I ended up with a bag of brussels sprouts 🙂 After some pinterest search….found Balsamic Roasted Brussels Sprouts by Kosher On A Budget. Love balsamic… and anything with balsamic is delish!!
BALSAMIC ROASTED BRUSSELS SPROUTS
By: Kosher On A Budget
- 1 lb of Brussels sprouts
- 2-3 Tbsp olive oil (I added 2)
- 2-3 Tbsp Balsamic vinegar (I added 2)
- Course kosher salt, to taste
- Fresh ground pepper, to taste
- Preheat oven to 400 degrees.
- Clean and check brussels sprouts well, then cut in half length-wise.
- Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
- Sprinkle with salt and freshly ground pepper.
- Roast for 20-25 minutes until the brussels sprouts begin to caramelize.
- Cool, serve and enjoy!
Besides that I had also pinned this other recipe of a salad made with roasted brussels sprouts. This recipe called for roasting the sprouts in just oil and making a vinaigrette dressing and adding some red pepper, green onion and feta cheese. Another good recipe. You can find this recipe at The Black Peppercorn.
But I liked the idea of roasting them with the balsamic vinegar!! So I made the Balsamic Roasted Brussels Sprouts recipe and then added red peppers, green onions and a good sprinkle of feta cheese over the warm sprouts. I ensured to scrape the caramelized balsamic that was on the pan. Mixed everything well…. YUM!!! Did not add any extra dressing or salt!!
To me, the sprouts were like mini cabbage… I tried some raw while cutting them… they taste delicious. I also found a brussels sprout slaw recipe…. next time I guess!!
A simple and easy recipe… must try…..and when you do…let me know how you liked it!!
Until next time,
I am always look for quick and easy lunch recipes for my husband who is a picky eater. He is trying to eat healthy and better…but being picky does not help. so he tends to eat the same thing over and over ans then get bored and gives up on home lunches. So I keep searching for idea….and during one of these searches..found this awesome recipe.
Corn is one food item that everyone tends to like…. from adults to kiddos… just 2 days ago my godson chowed down corn on cob with such delight (he is just 17 months!!)… and then combine it with street style and Mexican…how can you not want to try it!!!
So here is the recipe… with some substitutions since I did not have all the ingredients. The recipe is from Six Sisters Stuff and an absolute keeper. Click below to go to Six Sister’s Stuff website.
Mexican Street Corn Salad
by The Six Sister’s Stuff
- 1 (16 oz) bag frozen corn or 3-4 cups fresh corn (I used canned corn)
- 2 tablespoons olive oil
- 3 tablespoons mayonnaise
- 3-4 oz Cotija cheese, crumbled (I used parmesan cheese since did not have cojita cheese… it was yum!! can’t wait to try it with cojita cheese)
- 2 tablespoons lime juice (fresh is better)
- 1 tablespoon jalapeno peppers, finely chopped
- ⅓ cup fresh cilantro, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon chili powder
- salt and pepper to taste
- Heat oil over medium heat. Add corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
Charring is the key thing in this recipe. You could also grill corn on the cob and cut out the kernels with help of a knife and mix it in. Whichever way you do it, I am sure you will love this recipe… simply delicious. I made it last night and refrigerated it and then heated it in microwave for 1 min before I ate it. YUM! YUM!YUM!
Must try dish!!! Let me know how it turned out!
Until next time,