Gluten Free/ Vegetables

Tangy Brussels Sprouts

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 This dish tastes like Christmas to me.  It is one that I have grown up eating while sitting around my grandparent’s formal dining room table.  I’ve made some minor changes but it is very close to my grandmother’s recipe.  I opted to use granulated garlic instead of fresh to make it blend better, as I was certain no one other than myself would want to bite into a piece, even a tiny piece, of fresh garlic.

A lot of the food I make is connected to memories, or comfort.  Of course, if I only cooked and ate food of this nature I would be back to over 300 pounds in no time.  For some reason, for most of us, those comfort foods are high in sugar and fat-namely BUTTER.  Occasionally, a comfort food is actually healthy, er, mostly healthy.

I don’t know why Brussels sprouts have such a bad reputation.  It might be the abuse they have taken by many unassuming cooks who simply boil them to death and serve them bland.  But when properly cared for (even with just a little butter and salt makes them delicious) they are amazing.

Making this dish is so simple and calls for ingredients that I usually have on hand that I find that I make it at least once a month.  My daughter has yet to embrace them, but I’m ok with that, more for me. The nice thing about these beauties is they taste great served warm or cold.  You can make them ahead of time for a summer party or serve warm for your next dinner party or holiday meal.

Tangy Brussels Sprouts ~ The Complete Savorist

Tangy Brussels Sprouts

Author: Michelle
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Ingredients

  • About 1pound Brussels sprouts; halved , rinsed
  • Boiling , salted water
  • 1/4 cup olive oil
  • 3 tbsp white wine vinegar
  • 6 thinly sliced green onions
  • 1/2 cup finely chopped ham
  • 1 Jar (2 oz.) sliced pimientos, drained
  • 1/2 cup thinly sliced water chestnuts; drained
  • 1/8 tsp . granulated garlic
  • Salt and pepper to taste

Instructions

  1. Trim stem ends from sprouts; rinse sprouts well, then slice each in half lengthwise, removing any wilted or blackened leaves.
  2. Bring a pot of water to boil and once boiling, heavily salt and add the sprouts.
  3. Return to boil.
  4. Reduce the heat to medium and simmer, uncovered, for about 7 minutes, or until just tender-crisp when pierced with a fork.
  5. Drain well.
  6. In a bowl, add oil and vinegar and toss.
  7. Then stir in onion, ham, pimiento, and water chestnuts, mixing thoroughly , and season with garlic, salt and pepper.
  8. Serve hot or chilled

Tangy Brussels Sprouts ~ The Complete Savorist

Thank you for sharing!

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