I know, many people hate them. I get it, mushy, stinky orbs of green. My sister Katie once described them as "they taste like stink". I challenge you haters to give them another try. I am pretty sure you just had them cooked really poorly. I love them, my favorite way to have them is roasted. Although I am pretty sure every vegetable is good roasted.
I had a delicious piece of salmon last Friday at the new Keiran's in Block E. It was served over roasted brussels sprouts and had a garlic, lemony, caper butter over it. It rolled through my head all weekend. So last night, I made my version of it.
I did a quick marinade (about 30 minutes)of the salmon in lemon zest and juice, grainy mustard, shallots and olive oil. Then I trimmed and chopped brussels sprouts and diced yukon gold potatoes in to smaller pieces. I drizzled them with olive oil and seasoned with salt and pepper. I put them in a 400 degree oven for about 20-25 minutes. Then, I put the salmon on the grill. While the fish cooked, I put a half stick of butter, chopped shallot, olive oil and a generous amount of capers.
I put the fish on top of the brussels sprouts/potato combo and spooned the sauce over the top. It was YUM! The addition of the grainy mustard added a sweet tangy flavor. Definite keeper!
I had a delicious piece of salmon last Friday at the new Keiran's in Block E. It was served over roasted brussels sprouts and had a garlic, lemony, caper butter over it. It rolled through my head all weekend. So last night, I made my version of it.
I did a quick marinade (about 30 minutes)of the salmon in lemon zest and juice, grainy mustard, shallots and olive oil. Then I trimmed and chopped brussels sprouts and diced yukon gold potatoes in to smaller pieces. I drizzled them with olive oil and seasoned with salt and pepper. I put them in a 400 degree oven for about 20-25 minutes. Then, I put the salmon on the grill. While the fish cooked, I put a half stick of butter, chopped shallot, olive oil and a generous amount of capers.
I put the fish on top of the brussels sprouts/potato combo and spooned the sauce over the top. It was YUM! The addition of the grainy mustard added a sweet tangy flavor. Definite keeper!
I believe I said, "They taste stinky". Just wanted to clear things up.
ReplyDeleteI was a hater and now I do enjoy the little stinky veggie.
I had never had brussel sprouts while growing up. I think my mom knew better. Your recipe sounds wonderful. I love the idea of roasting them with potatoes and using capers. YUMMMERS!!!!!
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