Saturday, November 20, 2010

Brussels Sprout Pops

In my experience with nonprimal friends and family, even those who haven't warmed to Brussels sprouts in the past, one introduction to these babies and they'll be singing a different tune. Gone is the strong taste - the slow roasting makes them soft and mellow, crispy on the outside, and buttery and yielding on the inside. The toothpick convenience and nonprecision of the cooking time makes them a unexpectedly party-compatible appetizer.

Brussels Sprout Pops
Makes 20-30, depending on the size of your stalk

1 stalk Brussels sprouts (or buy 20-30 in a container if that's how they're sold at your grocer)
Butter to coat (I used 4 tablespoons salted)
Generous dash garlic powder, to coat

Wash stalk of sprouts, and then snap sprouts off of stalk into a large bowl. Melt butter with garlic powder, and then pour it over the sprouts. Stir vigorously to ensure that the butter mix fully coats the sprouts. Spread sprouts in a shallow baking pan and roast at 400 degrees for at least an hour (an hour and a half is better), until dark and crispy on the outside and very tender in the middle. Stick one toothpick in each sprout and serve immediately.


Disclosure: This post contains an Amazon affiliate link. Thanks for supporting Primal Kitchen at no additional cost to you!

1 comment:

  1. This sounds really great! I've re-discovered prouts since going Paleo, and was looking for some good appetizers!


I cherish your comments, each and every one!

Please note that comments that are off-topic or of a gratuitously promotional nature will not be published. Also, for reasons of privacy, comments with my name or family members' names will not be published.

Related Posts Plugin for WordPress, Blogger...