BALSAMIC ROASTED BRUSSELS SPROUTS WITH CHICKPEAS (2 BANANA DIFFICULTY)

Gettin' crazy with the B-Sprouts!  Well, I guess I've gone back to the well.  I just couldn't stay away from the roasted Brussels Sprouts.  The other day I had some left over Chickpeas after making hummus.  I decided to roast some Brussels Sprouts and toss them in the left over Chickpeas to make a Chickpea-Brussels Sprouts Salad.  It was great!  And of course 'anymonkeycan' make this, Let me tell you how:

WHAT YOU NEED:

About 1 lb of Brussels Sprouts cut in half or quartered
16 oz Chickpeas
2-3 T Extra Virgin Olive Oil
2-3 T Balsamic Vinegar
1-2 t Kosher Salt
1/4 c. Dried Cranberries (optional)
Juice of 1 Lime (optional)
Shredded Parmesan Cheese (optional)




WHAT YOU DO:

1.  Pre Heat oven to 400 deg
2.  In a Medium Bowl, add the cut Brussels Sprouts, 2 T Olive Oil, 2 T Balsamic Vinegar, 2 t Salt & stir until coated.

3. Roast the Brussels Sprouts for 30-40 min stirring occasionally for equal roasting

Pre Roast

Post Roast

4.  After the Brussels Sprouts have roasted, add the Chickpeas & Dried Cranberries to the pan, TURN OFF the oven & add the pan back into the warm oven for 5 min to heat the Chickpeas & Cranberries

Pre

Post

5.  Return everything to the medium bowl, sprinkle with Salt & stir until mixed

6.  Serve with Cheese & a drizzle of the Balsamic Vinegar

And that wraps this recipe up.  Not much to it.  I plan to make some Rice, Quinoa, or Cous Cous and serve this dish on top of it.  See, 'anymonkeycan' make delicious food because 'this one' just did!

Roasted Brussel Sprouts - (1 Banana Difficulty)

After speaking about the magic of roasting cauliflower, a friend told me that Roasted Brussels Sprouts were amazing.  Seriously?!  The much maligned Brussels Sprouts also undergo a flavor transformation when roasted?  I guess I have to see it to believe.  Today 'This Monkey' is going to roast up some Brussels Sprouts.  Here's how you do it:

Brussels Sprout Scepter

HERE'S WHAT YOU NEED:

1 - "Scepter" of Brussels Sprouts - Try to find 1 where the leaves are compact
3-4 T of Extra Virgin Olive Oil
1 t of Kosher Salt or to taste

Pre Roast

Black Pepper to Taste

HOW YOU DO IT:

1.  Pre heat Oven to 400 Deg F

2.  Pull off each individual Brussels Sprout

3.  Cut off the ends & remove any yellow outer leaves

4.  Rinse in a colander, pat them dry, place them in a large bowl

5.  Drizzle the Olive Oil & Sprinkle the Salt & Pepper over them

6.  Spread them out on a Roasting/cookie pan

7.  Roast for 35-40 min shaking every so often for equal roasting

Post Roast

8.  Salt & Pepper as needed, then serve

SERVING IDEAS:

1.  Serve as is.  They're Great!
2.  Cut in half, drizzle with Balsamic Vinegar & sprinkle on Cheese
3.  After they cool, quarter them & add them to a pasta salad.

As is

 OTHER THOUGHTS:

The Edamame Orzo Salad came about by accident.  I wanted to make a "Jim's" Corn Salad-Salsa for a Super Bowl party & ran into an Asian Grocery store by my house.  They didn't have regular corn, but they had the Baby Corn & Edamame as well as the Bell Peppers I needed.  The "Jim's" Corn Salad-Salsa had become "AnyMonkey's" Edamame Salad-Salsa.  It was really good, so with the leftovers I added some of the Brussels Sprouts (quartered) & Orzo.  It turned out great!


with Balsamic Vinegar & Cheese



 Well, that about does for today.  Roasting continues to dominate vegetables.  Enjoy and "anymonkeycan" roast some delicious Brussels Sprouts!







Edamame Orzo Salad