Have Brussels Sprouts and Love It

If you've had boiled brussels sprouts as a child you may think they are just not tasty but the truth is they can be. Brussels sprouts can be delightful but it isn't only about the way they are prepared but what you eat with them.

One of the simplest ways of making yummy brussels sprouts is roasted. This route usually requires 3 additional ingredients, salt, pepper and olive oil. I like to make it a little more exciting by adding red pepper flakes, parmesan cheese or balsamic vinegar. 

I can eat roasted brussels sprouts alone as it's own meal but if you are wondering what goes with brussels sprouts try the following:

-Garlic mashed potatoes (I recommend using Yukon gold potatoes they are creamy and have a slight sweet taste, roast heads of garlic in some olive oil to add to the cooked and mashed potatoes, use a small amount of heavy cream instead of milk and don't forget to use salt when boiling and a sprinkle when finishing.)

-Orecchiette pasta (While it may be hard to find this is a great pasta for brussel sprouts and broccoli rabe as it's ear like shape allows for a bit more of a chewy consistency. Aldente pasta can be tossed with sauteed shredded brussels sprouts and sprinkled with pamersan cheese. Adding a small amount of pasta water gives it a special touch.)

-Steak with Red Wine Sauce (Season steak with garlic, black pepper, white vinegar, onions and salt and cook to medium doneness. A simple red wine sauce can be made using a dry red wine, butter, beef stock, shallots, salt and pepper. Here's a good recipe to try http://www.foodrepublic.com/2011/05/16/basic-red-wine-reduction-sauce-recipe)

-Roasted Chicken (Season with oregano, garlic, onion, black pepper, salt, rosemary, thyme and a fresh orange.)

-Rack of Lamb (Season with dijon mustard, rosemary, thyme, black pepper and salt. Sear in a hot oiled pan and then roast to medium rare doneness. http://www.epicurious.com/recipes/food/views/Mustard-and-Herb-Crusted-Rack-of-Lamb-108493)