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Little Green Orbs

Zola on

Truth be told, the first four decades of my life I HATED Brussels sprouts.

I thought they smelled bad and tasted even worse.

Until one day...

Actually, it was evening. I had taken my whole staff out for a fancy Christmas dinner. There I was, surrounded by about two dozen people who cared about me and respected me. We all ordered our dinner and the dishes were arriving at our table.

I don’t remember what I ordered as my entrée but I distinctly remember that the side dish that came with my meal was a substantial pile of Brussels sprouts. In my mind I turned up my nose. I would plan to eat my entrée but I was not touching those cut up little blobs of green nastiness.

As time passed, I was about finished with the entrée I had ordered and I was a bit bored with having only that, and frankly, I was still hungry. So I thought the worst I could do is bite into one and discretely spit it back out. My employees might look at me askance, but I could risk that. So I dug in. I stabbed one half of a small Brussels sprout onto my fork and I inspected it. The color wasn’t the bright green I had experienced before. This one had some crusty edges to it that were a darker color. It also had some sort of glaze on it. I closed my eyes and put it in my mouth, preparing for my gag reflex to kick in...

Read the full column at PlanZDiet.com

Carmelized Brussles Sprouts with Pepperoni Bits

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Servings: Serves 2

Ingredients:

15 Brussels sprouts trimmed and peeled. Just trim off the bottom of the stem and peel off a top later of leaves so you have clean Brussels sprouts ready to roast.
1 tsp of minced garlic
2 Tbl olive oil
Sea salt to taste 15 pepperoni rounds (1-inch size) cut into teeny bits. Think Chicklet size -- if you remember those

Instructions:

Preheat oven to 375 degrees.

In an oven proof pan, put in the Brussels sprouts, garlic and olive oil. Toss to coat the Brussels sprouts in oil and garlic. Grate some sea salt over the top and sprinkle on the pepperoni bits.

Roast in your oven for 30 minutes until nicely browned.

Enjoy!
Cheers,
Zola


 

 

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