Monday, January 14, 2013

Monday’s Bread Bowl: Brussels Sprout Leaves

A nibbler to crunch over

Yes, brussels sprout leaves can stand in for greasy potato chips or carb-loaded pretzels and crackers.The clashing flavors of walnuts versus parmesan cheese provide a zesty flavor kick.  Here’s the recipe:

What you will need:

1 large bowl
1 metal baking sheet
1 tbsn olive oil
¼ cup walnuts, coarsely chopped
1 lb brussels sprouts, leaves separated
¼ cup grated Parmesan cheese
Pinch of salt and pepper

Cooking and Directions:

Preheat oven at 375 degrees.  Combine ingredients in large bowl.  Toss well.  Pour seasoned brussels sprout leaves onto metal baking sheet.  Spread evenly throughout surface of baking sheet.  Bake in oven for 10 to 12 minutes.  Serve immediately.

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