Don't Like Brussels Sprouts?
Don’t like Brussels Sprouts? Think they look like little green rocks, and have no taste? Or mini cabbages that are hard as rocks? Try this and be surprised and delighted.
Buy about 2 pounds of raw Brussels Sprouts.
Heat your oven to about 400 degrees.
Combine 3 tablespoons of Extra Virgin Olive Oil, 1 tablespoon lemon juice, 1 clove of crushed garlic, 2 teaspoons of mustard, a couple of finely chopped scallions, (the entire thing, both green and white), a dash of parley, and a flash of black pepper, and a sprinkle of salt.
While your raw Sprouts are in a bowl, dribble 1 tablespoon of oil onto them and toss until they all seem to be coated, then spread them out onto a baking/cookie sheet and lightly salt.
Bake/Roast for approximately 20 minutes, or until tender. They will brown in spots, but that’s okay.
While the sprouts are roasting combine all of the other ingredients into your blender and pureee.
BUT WAIT!. Want to "jazz up this dish" a bit more? Take some sliced red onion, sliced fresh mushrooms, and a handfull of your favorite nuts, saute in a bit of olive oil.
Once the sprouts are slightly cooled, place in a collander, add the onion, mushrooms and nuts if you like, then dribble some of the sauce you’ve just pureed onto them and toss until nicely coated.
Transfer the Spouts into a serving dish, the remainder of your sauce into a side dish and serve. Delisimo!!!
Oh, and by the way....have you ever seen a brussel Sprout growing? No? Neither had I, so here's a picture:
Kind of looks like green pineapples growing on the ground..........