Brussel up Some Grub

No need to balk at Brussel sprouts. Move past your prejudice of this overly mistreated vegetable. Rid your mind of the association with soggy overcooked mushy leaves. Change your flavor paradigm.

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Roasting tinges the delicate green of this tiny robust cabbage with golden brilliance. The addition of bell peppers, shallots, and garlic bolster the freshness of this savory side dish.

We also took advantage of some new spicy peppers to add an extra pop of flavor.

Brussel Sprouts, Cut in Half
1 Large Bell Pepper, Large Diced
3-5 Shallots, Cut in Thirds
2 Garlic Cloves, Minced
3 Slices Chipotle Gouda Cheese
2 Minced Hot Peppers (Optional)
Salt & Pepper
Olive Oil

Preheat oven to 400°F
Slather a pan with olive oil
Toss together the veggies with salt and pepper
Roast for 12 minutes
Toss veggies again and roast for another 12 minutes


Turn the oven off
Transfer veggies to plate or platter of choice and tear cheese onto the, positioning evenly
Return to the top rack of the still warm oven for a couple of minutes, til the cheese is perfectly melty

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A Hefeweizen acts as the perfect pint to quell the zesty pop of the peppers and Chipotle Gouda. We filled a growler at Engine 15 and were set for the night! #drinklocal

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3 Comments Add yours

  1. copychrisseo says:

    I ate this!

    Liked by 1 person

  2. Jess says:

    mmmm sounds gouda… 🙂

    Like

  3. upthechateau says:

    Love the pup in the photo! Adds a cozy vibe to the entree. Perfect for autumn

    Liked by 1 person

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