RECIPE BANC
Brussel Sprouts with Pecans and Blue Cheese
Pecans give a sweet toasty flavor to the otherwise sharp Brussel Sprout
Mark Isaac Thyss
Garden of Healing®
Let's face it; people have feelings about the Brussel sprout. Most hosts don't know what to do with these miniature cabbages and a lot of eaters simply don't care for them. That is unless you've got a good recipe to give them some sizzle.
Brussel Sprouts are a good and healthy mid-fall vegetable that have a sharp and sometimes sulfurous flavor. They are lacklustre, but can be made into an unlikely star.
Health-wise one cup of Brussel Sprouts contains more than 4 grams of fibre, and they are an excellent food to reduce the appetite.
Do we have your attention now?
Add a bit of crumbly blue cheese before serving and you've got yourself and your family or guests a real Fall winner.
Brussel Sprouts with Toasted Pecans and Blue Cheese
Serves 4-6
2 pounds Brussel sprouts, yellowed leaves and stem ends trimmed off
1/4 cup pecans, chopped
1 tablespoon olive oil
1 teaspoon salt
Freshly ground black pepper
1/4 cup blue cheese, crumbled
1) Preheat the oven to 350 degrees and place a casserole dish inside to heat up.
2) Quarter the Brussel sprouts and add them to the hot casserole dish along with the pecans, olive oil, salt and pepper.
3) Toss the vegetables to coat and then bake for 20 to 30 minutes, until tender and very lightly browned.
4) Remove from the oven, toss with butter and sprinkle on the blue cheese, and serve hot.
© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.
Brussel Sprouts with Pecans and Blue Cheese
Pecans give a sweet toasty flavor to the otherwise sharp Brussel Sprout
Mark Isaac Thyss
Garden of Healing®
Let's face it; people have feelings about the Brussel sprout. Most hosts don't know what to do with these miniature cabbages and a lot of eaters simply don't care for them. That is unless you've got a good recipe to give them some sizzle.
Brussel Sprouts are a good and healthy mid-fall vegetable that have a sharp and sometimes sulfurous flavor. They are lacklustre, but can be made into an unlikely star.
Health-wise one cup of Brussel Sprouts contains more than 4 grams of fibre, and they are an excellent food to reduce the appetite.
Do we have your attention now?
Add a bit of crumbly blue cheese before serving and you've got yourself and your family or guests a real Fall winner.
Brussel Sprouts with Toasted Pecans and Blue Cheese
Serves 4-6
2 pounds Brussel sprouts, yellowed leaves and stem ends trimmed off
1/4 cup pecans, chopped
1 tablespoon olive oil
1 teaspoon salt
Freshly ground black pepper
1/4 cup blue cheese, crumbled
1) Preheat the oven to 350 degrees and place a casserole dish inside to heat up.
2) Quarter the Brussel sprouts and add them to the hot casserole dish along with the pecans, olive oil, salt and pepper.
3) Toss the vegetables to coat and then bake for 20 to 30 minutes, until tender and very lightly browned.
4) Remove from the oven, toss with butter and sprinkle on the blue cheese, and serve hot.
© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.
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