Brussels: The Food Goodness You Think You Hate

Gil introduced me to brussels. I don’t like to admit it because he does this thing where when he has shown you a thing or two, he gives you a look like, “Yeah, I peeped you to the game.” #tuh



It is annoying, but he has opened me to some amazing experiences including traveling more and learning to rest.


Additionally, BRUSSELS! Both the food and the country. Gil and I went to a few countries during the summer of 2018. One of those countries was Belgium. Both the food and the country are unique experiences I think everyone should dive into.


It is the best food you’ve ever had in life and I highly recommend you try it. I am not a chef, but if you ask my loved ones, they will tell you, I’m a damn good cook. I thought I’d share a yummy brussel sprout recipe because a lot of people don’t think they like the vegetable, but when cooked correctly, it will blow your mind.


Ingredients:


Numero 1: Brussels

Numero 2: Herbs of Provence (Home Goods has it for cheap)

Numero 3: Olive oil

Numero 4: Salt and Pepper

Numero 5: Bacon

Numero 6: Parmesan Cheese


Cooking Instructions:

Note: I cook like an old grandmother. I do not have specific measurements. You have to feel the food, taste and add. Don’t ever add too much. Add a little and build.


Fry bacon in a pan or in the oven. Pat dry. Put aside.


Get a bag of brussels or if you can get them on the stalk from Trader Joes when they are in season. They are amazing on the stalk. Mostly because it is fun.


Wash them good because am I the only one that became a little bit of a germaphobe as you get older.


Pat dry and cut long ways down the middle. Some people like the small bites, but I don’t like my food tiny. I want to open wide and really savor. Up to you.


Put in the oven on 325 for 10 - 15 minutes and drizzle oil to your liking. If you are doing keto you can use coconut oil at this point.


Ebonni Preference: I like brussels with burnt edges. If you prefer them mushy instead of al dente, add a little bit of water to the bottom of the pan. If you like burnt edges like your girl, add the oil and let it sit for 15-20 minutes instead of 10-15 minutes as instructed above.


Remove brussels pan. Add bacon. Add a bit more oil. Add bacon. (I said it twice because...more bacon. Duh!!) I also like garlic, but that is not everyone’s bag of fun.


Mix and place back in the oven for 3 minutes or so.


Remove. Throw on parm (aka parmesan) at your liking and eat up. Thank me later.


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