Wit & Delight Recipe Swap
a few of you asked for the roasted brussels sprouts recipe i mentioned a few weeks ago. it was a twist on a basic way to cook them, and i really enjoyed hearing your tips and tricks for getting sprouts just right.
so that got me thinking: would you guys be interested in doing a recipe swap? i’ll post recipes and images, nothing fancy, just simple, wholesome, delicious indulgences. they’ll fall into a different category each time. i’ll create a recipe card for each one, at a standard 6 “x 4″ size you so can print it out or bookmark it.
in return, i’d love to know what you’re cooking. we can discuss by category; this one being side dishes or vegetable sides. i know you guys are getting creative in the kitchen and i’m dying to hear about it!
so! what’s your go-to side dish? anything i’ve gotta try this week?
Roasted Brussels Sprouts in Truffle Butter
adapted from Barefoot Contessa in Paris
1 1/2 pounds Brussels sprouts
3 tablespoons melted truffle butter
1 teaspoon sea salt
freshly ground black pepper
optional: chopped parsley, half a lemon
Preheat oven to 400 degrees F.
Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the butter, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, parsley, a squeeze with lemon, and serve immediately.