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As far back as I can remember, I have LOVED vegetables. As a child, I would go through the day munching on carrots and chose spinach for dessert instead of ice cream (this has since changed). But the one vegetable that I had never been able to suffer was Brussel Sprouts. The vile, little cabbages were forced upon me from a very early age causing a deep hatred for their shape, taste and sulfuric smell.

Years later, I found myself living in Rome, Italy where brussel sprouts are as regular as mozzarella. Boiled, roasted and sauteed brussels graced most meals, lightly tasting of lemon or vinegar. During this time, I grew to love cabbage’s baby sister and began to feel disappointed when they were not an option.

Here is my spin on this Brussel Sprout recipe, beautifully laid out by Georgia Pellegrini, which is pretty much fool proof. I added mushrooms and a few bits of tomato as well.

Here are your Ingredients:

  • 1 1/2 lb. Brussels sprouts
  • 1/2 lb. mushrooms (brown or portobello)
  • 1/2 lb. cherry tomatoes
  • half a white onion
  • 3 cloves of garlic, mince
  • Olive Oil
  • Italian seasoning
  • Salt and Pepper

The Process:

First, preheat your oven to 400 degrees F. Then, trim off a little bit of the end of the brussel sprout but be sure to leave enough to where the nob stays together. Cut the brussel sprouts in half.

Next, make a marinade for the brussel sprouts. Squeeze a half of a lemon on the sprouts and toss them around a bit. Drizzle with about 2 teaspoons of olive oil and add salt and pepper to taste.  Place the pan in the oven and bake for about 15 minutes, depending on your oven. Be sure to check the dish regularly to make sure that each side browns evenly.

While the brussel sprouts are baking, mince 3 cloves of garlic and set in a bowl  to the side. Do the same with about half of a white onion and a large portobello mushroom.  Cover all of this with a bit of olive oil, italian seasoning and salt and pepper.

After 15 minutes is up, add the mushroom blend to the brussel sprouts and place back in the oven for another 15 minutes. With 5 minutes to spare, cut a few small Campari tomatoes into slices and add to the dish allowing them just a few minutes to roast.

Buon Appetite!