My so-called Luck

Ein Blog, der all den kleinen inspirierenden Dingen des Lebens gewidmet ist.

Tag: Brussels sprouts

Caramelized Brussels Sprouts!

brussels-sproutsPic by Franzi.

As a child I hated Brussels sprouts, as an adult I love them. Nevertheless, this love seems to be nothing compared to the relationship between Brussels sprouts and US citizens. Actually, I think they are crazy: Since a few years, Brussels sprouts are the über-vegetables there. And the supermarkets and farmers are selling them for horrendous prices. Visitors from the US are often posting pictures of European Brussels sprouts and their cheap prices on their social media channels. Despite this unreasonable hype, there’s one good thing: All the innovative Brussels sprouts recipes! Caramelized Brussels sprouts are currently my favorites:

Recipe: Serves 1-2.

Ingredients:

500 g Brussels sprouts (cleaned and halved), aceto balsamico cream, brown cane sugar, olive oil.

Preparation:

Put the Brussels sprouts onto a baking tray, with the cutting side looking down. Sprinkle with olive oil. Roast in the oven for 16 minutes at 220°C. Sprinkle with aceto balsamico cream and some brown cane sugar. Put again in the oven and bake for another 18 minutes at 220°C.

Enjoy!

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Brussels Sprouts Gratin!

Rosenkohl1Pic by Franzi.

An easy brussels sprouts gratin for stormy February days. Doesn’t only give you a comfy feeling but also lots of vitamins :D!

Recipe: Serves 2-3.

Ingredients: 600 g brussels sprouts (cleaned), 500 g sweet potatoes (peeled and cut into bite-sized cubes), 1 onion (minced), 5 TblSp olive oil, 2 garlic cloves (minced), dried rosemary, 250 ml heavy cream, 300 ml vegetable stock, salt, pepper, 3 slices bread for toasting (cut into cubes).

Preparation: Heat 2 TblSps oil in a big pot. Add 1 minced garlic clove and the onions, wait until tender. Add brussels sprouts, sweet potatoes and some rosemary. Roast shortly. Add heavy cream and vegetable stock, let cook for 5 more minutes. Season with salt and pepper and fill the vegetable/heavy cream-mix into a casserole. Blend toast cubes, some rosemary, the second minced garlic clove and 3 TblSps olive oil. Use the bread mix to top your gratin. Bake for app. 25 minutes at 180°C.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Brussels Sprouts!

With Quinoa via A Beautiful Mess – Balsamic Roasted via Averie Cooks – Salad via A Cup of Jo.
Balsamic Honey Roasted via How To: Simplify – With Red Grapes via Nutrition Stripped – With Beetroot via The Roasted Root.

Brussels sprouts are the personification of winter vegetables. In the past I always thought about Brussels sprouts as a side dish or maybe as vegetables in a casserole… But since the little green balls somehow turned into a trendy vegetable (with enormous prices) in the U.S., there are lots of tasty recipes out there. Here’s a small Brussels sprout recipe collection I would like to try out … at least as long as Brussels sprouts are still affordable in Germany ;).

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

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