Monday, September 22, 2008
Sweet And Sour Brussels Sprouts
I can't believe I've neglected to post this before, but checking the archive, it seems I overlooked it. We love this recipe for Brussels sprouts because it is simple and tastes as good cold as it does hot. I know it is popular these days to barbecue, or roast Brussels sprouts and that does indeed bring out a different flavour. Because the sprouts are blanched first, they don't get quite as "cabbage-y" as sprouts that were simply boiled to death.
You Will Need:
About 20 Brussels sprouts, trimmed and pierced through the bottom
A pan of rapidly boiling salted water
2 tablespoons salad oil
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
Black pepper to taste
3 tablespoons grated Parmesan cheese
Blanch the Brussels sprouts in boiling water for about 2 minutes. Drain, and refresh under cold running water.
Preheat oven to 350 degrees F.
Place sprouts in a single layer in a baking dish with a cover. Mix the remaining ingredients (except cheese) together and pour over sprouts. Top with cheese. Cover and bake 15 minutes or until sprouts are tender. Serve hot or cold.