What are Brussels sprouts if not an amazing vegetable? We got you. Here’s a recipe for roasted Brussels Sprout with Garlic that’s too good to miss. The Brussels sprouts are like mini cabbages and taste delicious in their own right, but also add a nice crunch to the dish.
Brussels sprouts with garlic is a delicious and simple side dish that will be a hit at your holiday dinner! This recipe has a rich flavor from brown butter and uses parchment paper to get that roasted flavor on each of your Brussels Sprouts. If you love Brussels sprouts and make them from scratch, you’re going to love this versatile recipe. With a few simple adjustments, you can have a side dish or even a main course at dinner time!
Brussels sprouts
Brussels sprouts (Brassica oleracea) belong to the Gemmifera cultivar group of cabbages and are grown for their tasty buds.
Ingredients
- Brussels sprouts
- 1 tbsp Salt
- 3 tbsp Butter
- Bread crumbs
Instructions
- The sprouts or buds are picked when fresh and closed, and the dried leaves and hard knots cut form the stalk, being careful not to break up the small buds; scald then in boiling water with salt, using as little water as possible, take them out with a skimmer and put them on a colander to drain, covering tightly so that they will remain hot.
- Before serving put them on a slow fire with a piece of butter, salt nutmeg and a few bread crumbs, and as soon as hot turn them in the kettle several times.
- Brussels sprouts may also be put into the dish, which should of course be warm; immediately after the water has been poured off, put pieces of butter between and over the sprouts.
- Time for cooking is a short 15 minutes.
- Smoked or roasted beef tongue, small sausages, culets, croquets, meat balls, or ham fitters can be served as side dishes.