Our Bucatini with Chicken Ragu, while tasty, does take a bit of time and effort to pull off, we admit. To satisfy your need for something simpler, we bring you this delicious dish that can be a fantastic side, or even a main course! Brussel sprouts, with pecorino and thyme.
The brussel sprouts are blanched, then sautéed in thyme infused olive oil, and finished by melting in cubes of pecorino. For those of you who like brussel sprouts - this is a great way to have them. For those of you who don't like brussel sprouts - this is a great way to try them for the first time. The gooey pecorino and the earthy thyme are perfect compliments to the subtly sweet brussel sprouts.
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| All of the ingredients, with the brussel sprouts cut in half. |
We made these as a side for delivery pizza - trying to keep it healthy while we watched some football. It was great!
Making the Dish
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| Blanching the Brussel Sprouts |
Cook time:
Total time:
What you'll need:
1 lb brussel sprouts
2 oz pecorino, cut into small cubes
2 tbsp fresh chopped thyme
2 tbsp olive oil
1 tsp salt
1 tsp pepper
Instructions:
Start by blanching the brussel sprouts in lightly salted water. When the water is boiling, drop them in for about three minutes. Then, drain, rinse under cold water, and set aside until they are cool enough to handle. When they're cool, cut the brussel sprouts in half and remove any of the tough stems that remain.
In a non-stick pan, add in the olive oil over medium heat, and when it's hot, add in the thyme. Stir around and let the flavor of the thyme infuse into the olive oil.
After around a minute, before the thyme has started to brown, toss in the brussel sprouts and toss to coat with the thyme and olive oil.
Cook the brussel sprouts over medium heat for about 10 - 15 minutes, until they are nicely browned and soft throughout.
Add the pecorino cubes and toss together, cooking for a minute more, until the pecorino just starts to melt around the sides. Season with salt and pepper to taste. Remove to a bowl, and serve nice and hot.
The Results
As we said at the outset, this is a quick and easy way to eat your vegetables. The pecorino gives it a nice salty, cheesy, gooey goodness, and the thyme imparts a delicious earthy flavor onto the brussel sprouts.
Now, we're a bit split on the verdict of brussel sprouts in general, with YiRan not being as much of a fan as Bryan. But, YiRan did like this dish, regardless. Do you have any great recipes that use brussel sprouts that we should try? Any that could make Yiran a fan? Let us know in the comments!
One Year Ago: Pasta with Chicken Sauce (Fuzi con Sugo di Pollo)
Total time:
What you'll need:
1 lb brussel sprouts
2 oz pecorino, cut into small cubes
2 tbsp fresh chopped thyme
2 tbsp olive oil
1 tsp salt
1 tsp pepper
Instructions:
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| Pecorino, cut into cubes |
In a non-stick pan, add in the olive oil over medium heat, and when it's hot, add in the thyme. Stir around and let the flavor of the thyme infuse into the olive oil.
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| Thyme, simmering in olive oil |
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| Sautéing the brussel sprouts. |
Add the pecorino cubes and toss together, cooking for a minute more, until the pecorino just starts to melt around the sides. Season with salt and pepper to taste. Remove to a bowl, and serve nice and hot.
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| Tossing the brussel sprouts together with the pecorino, letting it melt and get gooey |
The Results
As we said at the outset, this is a quick and easy way to eat your vegetables. The pecorino gives it a nice salty, cheesy, gooey goodness, and the thyme imparts a delicious earthy flavor onto the brussel sprouts.
Now, we're a bit split on the verdict of brussel sprouts in general, with YiRan not being as much of a fan as Bryan. But, YiRan did like this dish, regardless. Do you have any great recipes that use brussel sprouts that we should try? Any that could make Yiran a fan? Let us know in the comments!
One Year Ago: Pasta with Chicken Sauce (Fuzi con Sugo di Pollo)
I love brussel sprouts! The husband on the other hand, hates them. We had some at Christmas that were cooked similarly but instead of pecorino, then were cooked with pancetta. They were so amazing, I even saw the husband pop in into his mouth.
ReplyDeleteOhh the pancetta sounds like a great addition! Thanks jen!
Deleteroasted brussel sprouts + acid + salt is heaven: (around here that's usually lemon juice + bacon, or wine + bacon...but balsamic and parm is another good one...)
ReplyDeletebalsamic + parm.... going to try that, sounds delicious!
DeleteMade this recipe for TG, and it was a hit with those who don't like Brussels Sprouts. Give it a try! Yours sounds like it will also be quite yummy and I plan to try it soon. http://www.foodandwine.com/recipes/shredded-parmesan-brussels-sprouts
ReplyDelete