Our friend, Chef Kitty Morse is always looking for something unusual to serve to surprise her guests. After visiting a restaurant in San Diego she discovered her new favorite appetizer, Roasted Brussels Sprouts. The restaurant Happy Hour featured these addictive sprouts, all for the unbelievably “low price” of $7.99. $7.99? She decided to make them herself and this appetizer became her favorite. Since cauliflower is so popular these days, you can also roast some along with the sprouts.
Checkout Chef Morse’s website and see her great cookbooks. http://www.kittymorse.com/about-me
Roasted Brussels Sprouts
1 lb. Brussels Sprouts
2 Tbls. extra virgin olive oil
2-4 cloves garlic, minced
Optional: 1 small head cauliflower, separated into flowerets
Trim outer leaves and stem of Brussels sprouts. Cut sprouts in half.
Parboil in boiling water 1 to 2 minutes.
Drain and pour into a large baking dish and sprinkle with olive oil and garlic.
Roast for 25 minutes, turning once.
(Kitty says these are better than chocolate truffles and lo-cal but it may be a toss-up).