Wednesday, March 16, 2016

Roasted Brussels Sprouts, Radishes, and Stuff

Roasted Brussels Sprouts Recipe

Ok. I admit it. I've misspelled brussels sprouts about fifteen times this morning. I keep leaving off the 's'. I want to spell it brussel sprouts. But then I wouldn't be giving them proper credit to Brussels, Belgium, would I? At any rate, I grew some. Which is why it says "Home Grown" in the title. I have always steamed them. But I wanted to try something different, since these were special. I asked on Facebook. Almost everyone agreed. Roasting them was the way to go. This is the recipe I used.

I Can't Believe You Fell For That

Recipe? What is that? If you mean some sort of list of ingredients, I can do that. But generally, that's not the way I cook. And neither should you. You should cook by taste. In other words, put stuff in your recipe that you think tastes good, cook it...then eat it. If you like it, then cook it again. If you don't, then forget it. 

OK. So What's In It?

Well, here's the ingredients I used 'this time' 
  • Home Grown Brussels Sprouts
  • Olive Oil (but I think any oil would do)
  • Ground Sea Salt
  • Pepper
  • Garlic Powder
  • Parmesan Cheese
  • Radishes

How Did I Prepare Them?

I cleaned up the brussels sprouts, and split them in two. Then I sliced the radishes. I threw all of that into a pyrex plate and poured some olive oil on them. I used my salt and pepper grinders to season them. And I added a little garlic powder to them. I didn't put the parmesan cheese on them at that time. 

What About The Cooking Temp and Time?

For these, I stuck them in the oven and turned the oven to 425. I left them in there for 15 minutes. Then I took them out, shook them up a bit, and sprinkled on the Parmesan cheese.Then I stuck them back in for another 15 minutes. But let me tell you something. I think if you try that with a big ole bowl of them, it ain't going to work. You're going to have to adjust your cooking time according to the amount of sprouts you have. The more sprouts you have, the more cooking time you'll need. What you want to do is take a fork and taste one. If it needs something, add it. Just remember this though, you can put seasoning IN, but you can't take it OUT! So add more seasoning gradually.  As a final touch, when I pulled them out of the oven, I sprinkled on some more Parmesan Cheese. 

So Here Is The Life Cycle of These Brussels Sprouts

Roasted Brussels Sprouts

What Would I Do Different?

The next time I roast these will be different. I'm going to add some other vegetables to the roast. What I'm thinking right now are Mushrooms, Broccoli, and Sweet Peppers. But then, maybe not. AS I've said all along, cooking should be fun. Experiment with everything. And I do mean everything. Who knows, you have the next great snack or comfort food sitting in waiting. Get it out of your mind, and onto the table. 

About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. This site gets it's name from road trips when I was in my 20's. By the time we would head home all we could afford was a loaf of bread and some potato chips.

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