Who wants to Sprout?
Circa 1983, Brilliant, Ohio. A mother prepares cabbage rolls for her family. Fresh cabbage harvested from her garden boiled and wrapped around a mixture of ground beef, seasoning and rice, slow cooked with a garden made tomato sauce. Some people absolutely LOVE this dish but, when you are 10 years old and the predominant flavor in your mind is that it's going to taste like gross cabbage... all bitter & green.... YUCK, no thank you.
Circa, 2014, Twinsburg, Ohio. Your company is about to roll out a smaller, more bitter form of your own personal Kryptonite... by a name from another country no less... This 40 something seems to be destined to force feed himself these things called Brussels Sprouts... Double YUCK!!!
Problem is, my taste buds have changed many times since I was 10 and when these little morsels were roasted with a few additional ingredients, well, they were AMAZING! Not only are they trending all over the country from appetizers, to salads, to sides but; everybody loves them! This one is for all of you who once hated cabbage, Brussels sprouts or any other bitter form of this once despicable vegetable family!
Cheers!
Quinney
Caramelized Brussels Sprouts Salad with Artichokes, Cauliflower and Roasted Red Peppers
3 lb Brussels Sprouts (sliced or halved)
2 c quartered artichoke hearts
1 head cauliflower (sliced)
1/2 c. olive oil
1 t. Cajun seasoning
1/4 t. kosher salt
1/4 t. cayenne pepper
1/4 c. maple syrup
1 small jar roasted red peppers (drained and sliced thin)
fresh grated Romano cheese.
Method:
1. preheat oven to 350 degrees.
2. in bowl, toss sprouts with cauliflower, olive oil, Cajun seasoning, salt, cayenne pepper and maple syrup.
3. transfer to cooking tray and heat 35-40 minutes in oven. Or until nice and toasty brown and when tested has a nice caramelized flavor.
4. toss in artichokes and roasted peppers. garnish with fresh Romano cheese.
5. serve warm as a side or toss with pasta or rice for an entree.
Circa, 2014, Twinsburg, Ohio. Your company is about to roll out a smaller, more bitter form of your own personal Kryptonite... by a name from another country no less... This 40 something seems to be destined to force feed himself these things called Brussels Sprouts... Double YUCK!!!
Problem is, my taste buds have changed many times since I was 10 and when these little morsels were roasted with a few additional ingredients, well, they were AMAZING! Not only are they trending all over the country from appetizers, to salads, to sides but; everybody loves them! This one is for all of you who once hated cabbage, Brussels sprouts or any other bitter form of this once despicable vegetable family!
Cheers!
Quinney
Caramelized Brussels Sprouts Salad with Artichokes, Cauliflower and Roasted Red Peppers
3 lb Brussels Sprouts (sliced or halved)
2 c quartered artichoke hearts
1 head cauliflower (sliced)
1/2 c. olive oil
1 t. Cajun seasoning
1/4 t. kosher salt
1/4 t. cayenne pepper
1/4 c. maple syrup
1 small jar roasted red peppers (drained and sliced thin)
fresh grated Romano cheese.
Method:
1. preheat oven to 350 degrees.
2. in bowl, toss sprouts with cauliflower, olive oil, Cajun seasoning, salt, cayenne pepper and maple syrup.
3. transfer to cooking tray and heat 35-40 minutes in oven. Or until nice and toasty brown and when tested has a nice caramelized flavor.
4. toss in artichokes and roasted peppers. garnish with fresh Romano cheese.
5. serve warm as a side or toss with pasta or rice for an entree.
