Fancy Sprouts

I need to get something off of my chest. I’m not a huge brussel sprout fan. Yes, I have tried cooking them smothered in bacon. Yes, I have tried braising them in a yummy mustard and white wine sauce. It doesn’t matter what yummy concoction brussel sprouts are a part of for me because I can always taste that bitter brussel sprout flavor. So I decided to amp up my sprout game, mainly because I need easy, pretty, yummy side dishes to serve in the winter time. Brussel sprouts are green so they trick me into thinking it’s Summer. Well played, brussels, well played…

At first, I wanted to call this dish Christmas Sprouts because they remind me of the perfect side dish to go with that Christmas beef tenderloin or honey-glazed ham. They also have green and red hues going on, making me feel extra Christmasy inside. Alas, I decided to keep it neutral. Not everyone is as obsessed with Christmas as me and I need to accept it’s only 11 short months away. So let me tell you about these sprouts. They are crispy, tangy, salty (in a very good way), briney, with a little bit of sweet. So much flavor going on but the sprouts aren’t being hidden, they are being elevated. Even if you aren’t a fan like me, try these! They won’t last long on your table! Onward!

We start with simple, yet stunning ingredients! Red bell pepper, minced garlic, capers, brussel sprouts, salami, and crumbled gorgonzola cheese. I think we are ready to start the easiest yet most beautiful side dish ever. Don’t you think?

Our sprouts are tossed with olive oil, salt, and pepper. We roast them to bring out their natural sweetness. A little sweetness never hurt nobody! I like to cut off the bottom stems altogether when I quarter them. Some leaves will fall but I like it that way!

As our brussels are cooking, we can move on to the other ingredients for a bit. We sauté the red pepper until soft then add our fragrant garlic and briney capers. You could totally pile this on a steak and call it a night but I promised you a side dish so a side dish you shall receive. Let’s keep moving!

Beautiful! These sprouts are ready to be spruced up another notch! You could collect the leaves and eat them as chips but I like the flavor and crunch they add to this dish! Rule number 1 of the kitchen: DO WHAT YOU WANT!

The salami strips are lightly fried in olive oil to make them crunchy! Also, pan frying them makes their flavor deepen past the saltiness we all know and love. These make a great snack, FYI! Set these aside to be used as the topping. Oh and don’t burn yourself!

And always serve your brussels on a pretty plate. Pretty plates make the world go round. You can quote me on that. Make these! Enjoy these! Happy sprouts making!


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Fancy Sprouts

Prep Time 10 minutes
Cook Time 25 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 25 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 425.

  2. Toss the brussel sprouts with 2 tbsp of olive oil, 1 tsp salt, and 1/2 pepper. Spread evenly on a baking sheet and roast for about 15-20 minutes.

  3. While the brussel sprouts are roasting, heat 1 tbsp olive oil in a small skillet over medium heat. Add the red pepper and sauté until soft and a little brown. Add garlic and capers and cook for another 30 seconds, stirring. Remove from heat and set aside.

  4. Heat 2 tbsp of olive oil in a medium size pan over medium high heat. Once hot, add salami strips and cook for 30 seconds or until the strips start to darken. Remove with a slotted spoon and drain on a paper towel-lined plate.

  5. To assemble the sprouts, place the roasted sprouts, red pepper mixture, and cheese in a mixing bowl. Combine when everything is still warm. Move to a serving dish and top with more cheese (if desired) and the fried salami. Enjoy!


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