“I used to hate Brussels sprouts. In fact, as a child I once went to bed without any dinner because I tried to hide them in my water glass, and then I tried to feed them to the dog. I’ve adapted this recipe from a book once recommended by an old friend. By John Thorne, it’s called Simple Cooking, and it’s the kind of cookbook that you read like a novel. This recipe has since become a family favorite.”– Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious.
The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch.
She is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.
Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.
- 1 1/2 Pound Brussels sprouts
- 3 Tablespoons unsalted butter
- 3 Tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 3/4 Cups coarse, dried breadcrumbs
- 1/2 Cup finely grated Romano cheese
- salt and freshly ground black pepper
Trim the bases of the sprouts with a small knife and discard any brown outer leaves. Halve lengthwise.
In a large pot of boiling water, blanch the Brussels sprouts for 3 minutes, or until they turn bright green. Drain and rinse under cold running water. Pat dry.
In a large cast-iron skillet, melt the butter in the oil over medium-high heat. Add the sprouts and cook, turning, for 2 minutes, or until dark golden and starting to crisp. Add the garlic and cook, stirring, for 1 minute, or until golden.
Add the breadcrumbs and cook until the breadcrumbs are golden and crispy, about 2 minutes. Add the Romano and stir until melted. Season with salt and pepper to taste.