As some of you know, our faithful owl loving writer, Tara, has left on vacation. Instead of leaving you guys with radio (internet?) silence, I am helping her out by introducing you guys to some of my favorite recipes. For those of you who may be catching up, I’m Susan Bewley from BudgetEarth.com. As you likely guessed from my last recipe – these yummy chocolate cherry oatmeal cookies – I love to cook. Like most girls, I have a soft spot for desserts, but sometimes it’s also good to have some healthy recipes up your sleeve – especially if you want to impress company.
Even though I don’t entertain often, I often try to introduce my guests to something new and fun. As someone who loves eating a lot of vegetables, I have so many times seen people look at the table with dread – especially if it’s a vegetable they certain they hate. One of these vegetables is usually Brussels sprouts. After all, why would people even try them, especially with so many children’s programs and books making them sound like a child’s worst nightmare?
While I have tried some truly terrible Brussels sprouts over the years, the trick is knowing how to cook them. Rather than being a vegetable that should be dreaded in my household, my husband actually looks FORWARD to when I cook this unusual vegetable. Even though many people love steaming them, I prefer to actually bake my Brussels sprouts. My secret is this very easy, delicious recipe that wins people over every time – Baked Parmesan Brussels Sprouts in Raspberry Vinaigrette.
Baked Parmesan Brussels Sprouts in Raspberry Vinaigrette
- 1 Pound Fresh Brussels Spouts
- 1/4 Cup Raspberry Vinaigrette or Raspberry Vinegar
- 1/4 Cup Powdered Parmesan
- Ground Pepper to taste
- Ground Salt to taste
- Preheat the oven to 450 degrees
- Peel the first two layers off the fresh Brussels Sprouts. This first layer is usually fairly dirty and tough. The inside should be a lighter green.
- Cut the stems off the Brussels Sprouts & then cut them half long wise. Near the center stem area, cut line in the center of the Brussels Sprouts to what is left of the stem. This cut helps the Brussels Sprouts cook evenly and not be tough.
- Take each half of the Brussels Sprouts and dip it in the Raspberry Vinaigrette. Place on a cookie sheet face up.
- Sprinkle the Brussels Sprouts with salt and pepper. I do this with a salt and pepper grinder.
- Sprinkle each of the Brussels Sprout halves with Parmesan Cheese.
- Bake in the oven for 15 minutes. Serve hot.
Susan Bewley is the head writer of the blogs Budget Earth and Mew Review – where you can find fun recipes, tips, and articles to help you live a healthier, greener lifestyle. When Susan is not working on her blogs, she can be found spending time with her husband and their household of animals.