Brussels Sprouts for Dinner

Long before we ran into Brussel Sprouts as an appetizer, SpecialK and I learned of our mutual like of Brussel Sprouts.

We bought some Brussel Sprouts and decided to make them the way the we both liked them, roasted.  At that time, I had a vegetable cookbook from the library, I decided to try a new recipe, and SpecialK begrudgingly gave me a few of the Brussel Sprouts to try.  I made the recipe, we ate as much as we could, the leftovers disappeared.  The last few roasted Brussel Sprouts got old and were tossed.

True story!

Thought it was time to share this recipe, the way I remember it, which means nothing is exact.

Thinly slice an onion, (this was an onion and a half, because I used old onions and 1/2 of the first one was bad) and peel off the outer leaves of the Brussel Sprouts.  Slice the Sprouts into three or four slices each.  Put oil in a fry pan and warm it up, add the onions and boil a pot of water.

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I was being lazy, so I seasoned the onions with salt and pepper.  Usually, I wait a bit, but here you see I already seasoned.

Into the pot of boiling water, I add the Brussel Sprouts.  Boil the Sprouts for 3 minutes.  Set an alarm on your oven or phone, but this works so 3 minutes is it.

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Brussel Sprouts, pardon the steam.

 

Once the Sprouts have been boiling for 3 minutes, drain them, and add them to the onions in the fry pan.  If you need more olive oil, add it.  If you are not cheating, season with salt and pepper now.

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Mix them up, and cook until the onions and Brussel Sprouts are soft.

Now is the time, season the heck out of them with paprika.

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Stir it all together, then add cheddar cheese. (I think this was a combination of cheddar and Monterey Jack cheeses, using what we had).

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Mix it all together, and serve over rice, pasta, toast, quinoa, or just in a bowl, as we do.

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Now doesn’t that look good enough to eat?

What’s your favorite way to eat Brussel Sprouts

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