Okay, so that sounds really odd to say because normally, Brussels Sprouts aren't considered fun. In all honesty, it's also a little sarcastic because I, unfortunately, had to learn the lesson that Brussels Sprout stems + garbage disposal = clogged disposal. I had a feeling when I was tossing them in there that it might happen, and sure enough, when I went to run it, I got lots of water and no disposing. Oh well. I think that I impressed Rick when I unhooked the piping and fixed it. Obviously, that wasn't my first time clogging that bad boy up.
Last night, I was feeling rather lazy. For the main dish, we grabbed a lemon pepper rotisserie chicken from Publix. I've been trying to get Rick to try Brussels Sprouts for a while now. With his desire to eat superfoods, I thought that he would like to add them to our reportoire of dinner sides. To cook them, I decided to add to Kelly's recipe a little bit. Rick ended up liking them. We are both fans of the "crunchy ones" (the crunchy leaves that result from roasting....I actually broiled them a little bit at the end to make sure to get some "crunchy" ones).
Here's what we did...
Roasted Brussels Sprouts and Shallots
1 lb Brussels Sprouts
6-8 shallots (I used one of those packages of them that are found in the produce section)
Extra Virgin Olive Oil
Spice Island Garlic and Herb mix
Italian Seasoning Grinder
Sea Salt Grinder
Preheat oven to 400F. Peel the shallots and place them on a square piece of aluminum foil. Cover the shallots with a little bit of olive oil (around 1 tablespoon) and season with the Italian Seasoning. Wrap them up in the foil and place in the oven. Heat in the oven for about 25-30 minutes.
While the shallots are in the oven, soak Brussels Sprouts in a medium bowl for 25 minutes. Remove the Brussels sprouts from the water. Trim off the stems and remove any discolored leaves. Cut each of the Brussels sprouts in half. Place them in a roasted pan and add about 2 tablespoons of olive oil, garlic and herb mix, Italian Seasoning, Salt and Pepper to taste to the pan. Remove the shallots from the oven and add them to the pan. Roast in the oven for 25-30 minutes. Halfway through, remove from oven and toss with a spoon before continuing.