Measuring Up…

September 25, 2013 — Leave a comment

Two things you should know about me:  First, I can cook.  Second, I rarely, if ever, measure.  This has proven to be difficult when someone asks me to share one of my recipes.  I usually say, “…okay, I’ll have to write it down and send it to you…” And then I go through the process of telling myself I need to make that dish again and actually measure the amounts I use in my assembly.  Most of the time (99.9% of the time) I never get around to making the dish again and taking note of measurements.  The truth is, I often change up my dishes a little bit each time.  I also really never make the same in dish in the same, well, dish.

I make several versions of my tasty brussels sprouts recipe.  I’ll share my baked brussels sprouts with roasted tomatoes and garlic.  It’s a very delicious side dish that is filled with flavor and nutrition.  I’m going to walk you through it via pictures and descriptions.

BAKED BRUSSELS SPROUTS WITH ROASTED TOMATOES AND GARLIC

ORGANIC INGREDIENTS

Brussels sprouts, whole
Homemade chicken broth
Chicken stock drippings (the fat retrieved from making stock)
Whole, roasted garlic
Button mushrooms, sliced
Fire roasted, diced tomatoes
Onion powder
Sea salt
Freshly 
ground black pepper

1. Start by place whole brussels sprouts in a baking pan or dish.  Do not cut the brussels sprouts or stack them on top of each other.  They should be placed side-by-side in a single layer.  Add enough homemade chicken stock to cover half of each brussels sprout as pictured below (i.e., to the middle of each sprout):
IMG_3510

2. Next, place a healthy amount of roasted garlic (about 16-25 cloves) around and on top of the sprouts.  You can buy garlic already roasted at Whole Foods or you can roast it for yourself ahead of time:
IMG_3514

3. Add six to ten teaspoons of chicken stock drippings.  Don’t leave this step out.  It adds an important depth of flavor and needed fat.  You could use organic ghee if you prefer.  I think it tastes better with the chicken dippings.  Add your salt, pepper and onion power at this point:
IMG_3516

4. Add a healthy layer of sliced button mushrooms.  For convenience sake, I buy the pre-sliced mushrooms.  One package is usually just perfect for a pan this size:
IMG_3518

5. Lastly, add your drained, roasted tomatoes.  Spread them out evenly over the entire mixture.  For a pan this size I usually use two cans of organic, diced, fire roasted tomatoes:
IMG_35206. Bake the mixture between 35 and 50 minutes at 400 degrees.  After 15 minutes, mix the ingredients up in the pan.  Do this at least two or three times during its baking time.  The brussels sprouts are done when you can slice through them with a knife somewhat easily.  You don’t want them so soft that they smoosh when you try to cut them:
IMG_3524

ENJOY!  This is very delicious and good for you.  Even non-brussels sprouts eaters love this dish.  Great with any protein or just by itself.  It’s delicious eaten cold as well!

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