Artichoke and Parmesean Chicken Sausage, Baby Brussel Sprouts with Feta Cheese and Smoked Sundried Tomatoes and Roasted Red Potatoes
Artichoke and Parmesean Chicken Sausage, Roasted Baby Brussel Sprouts with Feta Cheese and Smoked Sundried Tomatoes (see previous post for details!) and some Roasted Red Potatoes. Served with plenty of mustard of course…
Everybody has that one food that’s like a culinary arch-nemesis. No matter what you do or how many times you try it, you just can’t get on board. For me, that food is the Brussels sprout.
To be honest, I’d never even tried them until I was well into college. It just wasn’t a veggie that my family ever made. But that very first time left a lasting impression. For some reason, and perhaps it’s just because Brussels sprouts are so earthy, they just always seemed to taste like dirt to me.
I’m fully aware that over time your tastes change and your palate evolves, so I’ve made it a point to keep trying them again periodically. But every time… still dirt. A few weeks ago I was at a restaurant and their steamed veggie of the day was Brussels sprouts. After not being able to get the dirt taste of out my mouth for the rest of the meal following two measly bites, I resolved to do something about this.
I was going to overcome this culinary Joker to my epicurean Batman if it killed me. Here is the result.
Rather simple, I just coated some baby Brussels sprouts extra virgin olive oil and minced garlic, then roasted them in the oven for about 10 minutes. Steaming hot, I added just a little more olive oil and tossed them with some feta cheese, smoked sun-dried tomatoes and some salt and pepper. I think it’s the sun-dried tomatoes that bring out the flavor.
Many people are skeptical about sun-dried tomatoes but there isn’t really any reason to be; I don’t think this variety tastes like regular sun-dried tomatoes at all. Since I don’t eat red meat and therefore don’t cook with bacon, smoked sun-dried tomatoes are my go-to item when I want that meaty smokey flavor. They just work really well as a substitute. I suppose you can make this with bacon instead and it would be just as good (or possibly even better as I’ve noticed bacon has gained almost a cult-following in the last few years).
Not a bad dish at all and I may tinker with it over time. I still think Brussels sprouts taste like dirt but if I had to eat plain dirt or dirt with cheese, sun-dried tomatoes and spices, I’d prefer the latter.
Have a favorite way to prepare Brussels sprouts? If not, what is your culinary nemesis food? Leave a message in the comments!
And remember… the food abides…