Sautéed Brussels sprouts

And why more than just that!
Even though they are very often left aside, Brussels sprouts are actually a true healthy source and if consumed in a balanced diet, they will make that delicious side dish to alternate to the other winter veggies.

Winter time is the perfect time to buy fresh Brussels sprouts, as they make their first grocery stores appearance in November and then can be found till Februrary/March – from the middle-northern parts of Europe, as they need a cold weather to grow heathly. Small, green, rounded and terribly tasty, Brussels spouts are simply the perfect example of “one lead to the other” and they are also rich in vitamin and antioxidant; not to mention that they are great helpers to bones, sight and memory.

Brussels sprouts are interesting vegetable, because not only they are extremely healthy but they also taste amazing combined together with many ingredients: as a side dish if you make sautéed Brussels spouts or as an antipasto like Brussels spouts savory tart… and please, don’t let us start with our favorite Brussel spouts soup, can’t get enough of that!

But how do we prepare them? To those of you who are looking on how to cook or how to serve Brussel spouts, here 3 recipes we love, also paired with our EVO oils.

3 ways to cook Brussels spouts with Bonamini Olive Oil

1. Sautéed Brussels spouts

A simple and fast preparation, perfect to serve as a tasty and healthy side dish, combined with a source of proteins and carbs. Wash the Brussels spouts, like 500gr, and cut a cross on their heads (this will make the spouts softer and faster to cook) and let them boil for 10 minutes in salted boiling water. In the meantime, heat up in a pan some Bonamini San Felice olive oil and a glove of garlic – or you can actually use our Garlic infused olive oil for this sauteéd Brussels spouts recipe, easy and practical. Once the oil is hot, drain the spouts and sauteé them for like 6-7 mins, adding salt and pepper to liking. Serve the sauteéd Brussels spouts still hot and paired with cheeses or beans.

2. Roasted Brussels spouts

If you are looking for an extravagant recipe to make Brussels spouts likeble then this way of cooking is all you need (you also need this recipe, tbh). In this recipe of roasted spouts we are going to make some adjustments , so you’ll need: 600gr of Brussels spouts, 100gr of parmesan cheese, 150gr of bacon, extra virgin oil and salt. Washing, cutting and boiling is the same as the Brussel spouts recipe described above so let’s move on. Once they are soft, cut the spouts in half, put them in a bowl with the bacon and drizzle everything with Vert De Vertes Bonamini oil – which is able with its bitter/spicy notes to be the perfect olive oil for this roasted Brussels spouts recipe. Alternatively you can aslo use out Lemon or Orange oil, a perfect combo!
Put all on an overn pan, adding on the top of the Brussels spouts also the parmesan cheese and giving it a good mix. Put the spouts in the oven at 220/230 °C for about 10 minutes at voilà, this baked brussels sprouts recipe will conquer even the most reluctant palates.

3. Boiled Brussels spouts

Let’s face it, sometimes the easiest preparations are also the better taste. If you like all the cabbage related veggies such as cauliflower, broccoli, black cabbage or savoy cabbage, then it will be worth it to taste the Brussels spouts as their natural taste as possible. Wash, cut, boil 500gr of spouts in salted water for about 15/20 minutes, drain them and season them with a nice drizzle of raw extra virgin olive oil. Do you know how we love these Brussels spouts? PDO Veneto Valpolicella EVO oil, some croutons with garlic and rosemary (or also our Rosemary olive oil would be nice) and a steamed white fish fillet.

Sauteèd Brussels Spouts: the Bonamini recipe

Just because this is the perfect season to buy and enjoy Brussels spouts, then we would like to share with your our Bonamini sauteéd Brussels spouts recipe.
Few and simple ingredients to make a winter salad which will blow your mind (and mouth)!

Ingredients

• Brussels spouts
• Pumpkin
• Sweet potatoes
• Chickpeas
• Bonamini EVO oil
• Rosemary or Rosemary infused olive oil
• Garlic or Garlic Olive Oil
• Salt and pepper
• Mustard/Tahina

Preparation
(harder to write about than to actually make it)

1. To make the Brussels spouts, just follow the preparation described above.
2. In the meantime, wash and peel the pumpkin and the potatoes. Once they are ready, cut them in medium size pieces and put them in a big bowl.
3. Season with salt, pepper, garlic and rosemary (or use our infused EVO oils instead), a nice drizzle of Bonamini Santa Giustina or Vert De Vertes extra virgin oils and put all on an oven pan.
4. Bake at 180 °C for about 25/30 mins or until the vegs are gold and crspy.
5. Talking about the chickpeas, our options for this Brussels spouts recipe are two and we like to change very oftern.
   The first one is simply using precooked chickpeas, drained and washed, then seasoned and put them in the oven with pumpkin and potatoes.
   The second option is something that we share when we want to make this spouts recipe a little bit more frivolous; always using precooked chickpeas and make an hummus out of them.
6. In this specific case, drain and wash them, put the chickpeas in a blender and add salt, paprika, lemon juice or our Lemon olive oil instead, tahini and a couple of ice cubes to make everything even more creamier.
7. The resulting hummus will be the base for all the remaining ingredients from this recipe of sauteéd Brussles spouts; if you proceed with using the regular chickpeas, then once the ingredients are all cooked just mix them together in a bowl, add a tablespoon of mustard and just enjoy.

Ehy, do not thank us! This sauteéd Brussels spouts reciped really needed to be share with you all.