On this blogging journey, I've already learned so much. Playing with templates, figuring out aggregate websites, developing my photography, and best of all- creating recipes! As I twirl around the kitchen in search of the perfect spice or addition to a dish, I smile to myself. This is joy.
What has been a challenge is figuring out how to convey to you the beauty of these recipes. I work/go to school during the day, which means that when I'm cooking and photographing, there's no natural light! So tonight's journey was not just in perfecting a recipe, but playing with photography and lighting. Therefore, our before and after shoot. With brussels sprouts. Which is totally normal, right?
Thankfully, brussels sprouts are already beautiful. Though these naked ones cannot hold a candle in tastiness to their "after" selves...
Yum. Despite the bad rap b.sprouts get with small children, prepared the right way they are delectable. This recipe combines balsamic vinegar, dijon mustard, zested garlic, and fresh thyme to a savory perfection.
Check it out.
Balsamic Brussels Sprouts
Serves 2 brussels sprouts lovers (or 3 regular people)
1 pound brussels sprouts
1 1/2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 teaspoon olive oil
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 clove garlic
Preheat the oven to 400 degrees. Slice the nubby ends (technical term) off of the sprouts, then slice sprouts in half. Toss uncooked sprouts in 1 tablespoon olive oil and spread on a baking sheet. Cook in preheated oven for 20-25 minutes, tossing once. Remove when sprouts are beginning to brown. Mix balsamic, mustard, olive oil, and thyme. Mince or zest garlic (my personal favorite is using a zester to get a fine zest) and add to sauce. Toss cooked brussels sprouts in sauce and serve!
Do me a favor- just try them.
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