recipe: Golden-crusted Brussels Sprouts


	recipe: Golden-crusted Brussels Sprouts

Lexica

8-13-2009 5:13 PM

437 views

tags:

food, cooking, recipes, vegetables, brussels-sprouts

Lexica says:

Click through for the recipe.

2 Comments |

Add a Comment

8-13-2009 5:27 PM

wiganfootie

Yum Yum!

8-14-2009 12:56 AM

BartendingBear

Looks yummy! I love 'em steamed, too.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/e28e17ae-b656-486f-9cc1-91bd6bda1751/02419404-F077-4E7B-86F2-2B08D3447C01/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.101cookbooks.com/mt-static/images/food/brusselssproutsrecipe.jpg" href="http://www.101cookbooks.com/mt-static/images/food/brusselssproutsrecipe.jpg" style="font-size: 11px;">www.101cookbooks.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/mt-static/images/food/brusselssproutsrecipe.jpg"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/www.101cookbooks.com/img/9CB0A377-0950-45A7-9062-83670BB2674B" alt="http://www.101cookbooks.com/mt-static/images/food/brusselssproutsrecipe.jpg" /></div></blockquote><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content7.clipmarks.com/images/clip-icon.gif" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html" href="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html" style="font-size: 11px;">www.101cookbooks.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html">my all-time favorite brussels sprouts recipe</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html">to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html"><P>I was a brussels sprout hater for most of my life. Boiled brussels sprouts? No thanks. This is a different beast entirely. And I feel confident saying this golden-crusted version has the ability to turn even the most vigilant brussels sprout haters around. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/www.101cookbooks.com/img/621BBEB3-1A0C-4A23-ABC6-021FE9C86BC9" alt="brussels sprouts recipe" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html"><P>A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan, but if it's stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere).</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html"><P>Try not to overcook them, and eat them as soon as they come of the stove if at all possible.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/02419404-F077-4E7B-86F2-2B08D3447C01/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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