THAT BRUSSEL HUSTLE
This recipe was created under the best sort of conditions. My friend hosted a potluck dinner last week, looking to put together a menu featuring a hodgepodge of available seasonal ingredients. Determined to avoid another trip to the grocery store (and another swiping of my credit card), I laid out all of my pantry and fridge ingredients on my kitchen table. What to prepare, I wondered.... Looking down at the provisions, I knew in my heart that I had to unite each of the items below into one bowl. I was looking for something salty, something crunchy, something sweet and sour, and something acidic. The recipe basically wrote itself. Though the dish came together organically, it's going to become a classic in my kitchen. It's simple, flavorful, textured and beautiful.
- brussels sprouts, halved
- 1/4 cup of pistachios
- 3 tbs. of mint, cut in ribbons
- 1/4 cup of dried sour cherries
- 1/4 cup of shaved parmesan
- 1 squeeze of lemon
- 2 tbs. of olive oil
- salt and pepper to taste
Cut your sprouts in half, place on a baking sheet with olive oil, salt and pepper and back at 425 for 20 mins or until golden brown. Cut the mint into ribbons and place in a bowl with cherries and pistachios. When the sprouts are ready, place them in the bowl, and shave parmesan over top. Squeeze lemon and drizzle olive oil over the ingredients and toss.