The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages.
This recipe is from a good friend. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don’t know how, but they taste sweet and salty at the same time.
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed, halved
- 1 pound cherry tomatoes, halved
- 1 pound shallots, halved
- 1 pound spinach
- 1 teaspoon Braggs Aminos
- 1/2 teaspoon freshly ground black pepper
- Steam Brussels sprouts to desired tenderness.
- Cut Brussels sprouts, cherry tomatoes and shallots in half.
- Preheat oven to 400 degrees F (205 degrees C).
- Place Brussels sprouts, cherry tomatoes and shallots, Braggs Aminos and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Serve on a bed of fresh spinach