ndubu
11-07-2000, 05:12 AM
I don't particularly like brussel sprouts, except when prepared this way:
Italian Baked Brussels Sprouts
1 1b. Brussels Sprouts
2 cloves garlic
2 T. Olive Oil
1/2 c. Lemon Juice
1 c. Bread Crumbs
1/2 c. low sodium chicken broth
1/4 c. Parmesan Cheese
1/2 c. Italian (flat) Parsley, minced
Salt
Pepper
optional 2 t. lemon zest
1. Shred the brussel sprouts. (Slice 4 or 5 times horizontally...if you have a food processor use the fine shredding blade.) Slice the garlic very thin and mix with the Brussels Sprouts. Toss with the olive oil until all is well coated. (Mixing it all in a large Rubbermaid container works well, put on the lid and toss/shake to distribute, gives maximum distribution to less oil.)
2. Mix the bread crumbs with chicken broth and lemon juice. Stir into the brussels sprouts. Add the parmesan cheese and parsely. Adjust salt and pepper to taste. Mix in lemon zest for brighter more lemony taste.
Put all in a oil casserole dish. Bake at 350 degrees for 30 minutes covered and an additional 15 minutes uncovered.
Italian Baked Brussels Sprouts
1 1b. Brussels Sprouts
2 cloves garlic
2 T. Olive Oil
1/2 c. Lemon Juice
1 c. Bread Crumbs
1/2 c. low sodium chicken broth
1/4 c. Parmesan Cheese
1/2 c. Italian (flat) Parsley, minced
Salt
Pepper
optional 2 t. lemon zest
1. Shred the brussel sprouts. (Slice 4 or 5 times horizontally...if you have a food processor use the fine shredding blade.) Slice the garlic very thin and mix with the Brussels Sprouts. Toss with the olive oil until all is well coated. (Mixing it all in a large Rubbermaid container works well, put on the lid and toss/shake to distribute, gives maximum distribution to less oil.)
2. Mix the bread crumbs with chicken broth and lemon juice. Stir into the brussels sprouts. Add the parmesan cheese and parsely. Adjust salt and pepper to taste. Mix in lemon zest for brighter more lemony taste.
Put all in a oil casserole dish. Bake at 350 degrees for 30 minutes covered and an additional 15 minutes uncovered.