I grew up in a house where food was not tended to with great love or joy. Or even, for that matter, with great taste. There was the usual assortment is prepared, packaged, processed food stuffs. Along with the required once monthly piece of liver (because we didn’t have the money for the good cuts of red meat and had to have our iron – so we were told). And yes, the daily vegetables (on those rare occasions that our mother was home at supper to make us eat them).
When we had to “eat our vegetables”, they were usually too bland or too mushy. Unfortunately for me that meant there were a lot of veggies I absolutely disliked.
It is only in the last few years that I have mustered up the courage to try some of them once more. And this time not boiled or slathered in butter, but in new and exciting combinations.
Tonight’s recipe is for all those lovers and haters of brussel sprouts. I include those who swear against them because my boyfriend is one of you, or at least was until I made the following dish. The sweetness of the apple, the zing of the garlic, the nutty crunch of the almonds….
Without further ado!
Brussel sprouts (the smaller ones are so flavorful)
Apples (sweet varieties work very well)
Almonds (I prefer raw)
Preheat the oven at 375F.
Trim and quarter the brussel sprouts. Core and dice the apples, leaving the skin on. Roughly chop the garlic, and coarsely dice the onion.
In a small bowl mix the thyme, basil, pepper and salt.
If your almonds are whole chop them, or you can buy them already sliced.
Combine the main ingredients in a glass baking pan, drizzle with olive oil and sprinkle with your seasoning. Lightly toss until (relatively) evenly mixed. Top with almonds.
Bake for 25 minutes, or until brussel sprouts are fork tender. Let cool 5 minutes.
As I said before, my boyfriend absolutely detested brussel sprouts until he tried them this way. He went back for thirds!!!