For the second year, my work is sending me to the International Food Blogger Conference at the W Hotel Seattle, as I typically have PR clients and media contacts that are involved in the event. I go, I network, I eat … I learn a bit about food blogging. Since I have an actual blog this year, I thought it would behoove me to blog about food at some point before the conference. Here it is, the eve before, and I’m doing my first one – HA!
Earlier this week, I shared a recipe for Honey Parmesan Roasted Brussels Sprouts, and last night, I made it!
This is what they are supposed to look like:
- 1 lb. brussels sprouts
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 teaspoon onion powder
- pepper to taste
- 1/4 cup parmesan cheese
- 1/8 cup honey
After preheating the oven to 450 degrees, microwave the brussels sprouts for 5 minutes in a bag or in a bowl covered with saran wrap (pierce hole in top to let steam out). The author suggests using a cooling rack for baking; I happened to have a broiling pan with rack so that worked well. I covered the bottom of the pan in foil and sprayed the whole thing with cooking spray. After spreading the brussels sprouts evenly across the rack, it says to spray the sprouts with cooking spray as well to help the seasonings stick; however I thought cooking spray seemed too artificial so I drizzled olive oil over them instead … next time, I would use an olive oil spray – best of both worlds!
The next and final step is to sprinkle all of the dry ingredients (including cheese) evenly across all of the brussels sprouts and place into the oven, baking 12-15 minutes. Check, and check!
Once out of the oven, drizzle the honey over the pan and VOILA!
I gotta tell ya, it was pretty tasty! Even Tristan commented on how good the veggies were, and when accompanied with spaghetti and bread, that’s saying something!
I would LOVE to know other great ways to serve brussels sprouts… I want to say that last night was the first time I’ve ever had them. What other good recipes are out there? Please share!