Project New Ingredient: Brussels Sprouts

Welcome to the first installment of Project New Ingredient.  Each week I shall try to find an ingredient that our family does not use often, search for a yummy recipe for it, and photography it along the way.  This should stretch my culinary and photographic skills, and hopefully get my kids to try new things!

My first recipe of choice is...drum roll please...

Brussels Sprouts!!!

Yeah, I know what you're thinking, ewww, I thought that as well.  But the girls actually tried it at my mom's house a couple weeks ago and really liked it, so I thought I should give it a shot!

I found the following recipe here

Roasted Brussels Sprouts with Balsamic, Parmesan and Pine Nuts

1 lb brussels sprouts, trimmed and quartered

2 T Olive oil

1 T Balsamic vinegar

1 1/2 T Parmesan cheese 

1 T Pine nuts, toasted

Preheat oven to 450.  Trim and quarter sprouts.  Toss in bowl with olive oil and balsamic vinegar.

Cover roasting pan with foil & spray with non-stick spray.  Arrange sprouts on single layer in roasting pan and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on edges.  

When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely golden.  Put sprouts into mixing bowl and toss with Parmesan cheese.  Arrange on serving plate and sprinkle with pine nuts.  Serve hot.

Well, mine cooked about 2 minutes too long, I think, so I don't have a pretty "after" picture, but they did taste really good!   I laid them on top of a bed of rice made with chicken broth and served with Teriyaki chicken.  The girls asked for 2nds!!!  (note: Clara has a dairy allergy, so we skipped the Parmesan, but I bet it would have been reeeally good!)

Next week's Project New Ingredient will be: Pomegranate!