Rosemary Brussels Sprouts Recipe
Daily Value: 8%
Balanced, High-Fiber, Low-Sodium
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||141µg||35%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This easy and tasty recipe will convert any Brussels sprouts disbelievers. Steaming cuts down on the total cooking time (and gets rid of some of the stinky smell), while pan-roasting them in a rosemary-infused olive oil gives them a crispy exterior and tons of flavor.
- 1 pound Brussels sprouts*, stems trimmed and cut in half
- 1 tablespoon olive oil, plus more if needed
- 1 sprig of rosemary, de-stemmed and roughly chopped
- Pinch of red chile flakes (optional)
- Salt, to taste
- Pepper, to taste
Heat a pot of water until boiling or use a microwave to steam. When the water is ready, use a steaming basket to steam the Brussels sprouts until just tender.
Then heat the oil in a large pan with the rosemary, over medium-high heat. When hot, add the Brussels sprouts and season, moving them around with a wooden spoon to incorporate them with the rosemary-infused olive oil. Lower the heat to medium, and cook for about 5-7 minutes, or until they've reached desired level of tenderness. (I like mine a little soft inside with a slightly firm exterior). Season again as needed and serve.
Total time: 30 minutes
Serves 2-3 people as a side dish.
*Note: The recipe can easily be doubled or tripled, but you may need to work in batches when cooking.Servings: 2
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