Party Girl Diet's baked Brussels Sprouts

Party Girl Diet Style Brussels Sprouts are so delicious, there won’t be any leftovers of these little babies.

Brussels Spouts may top the list of the “most-hated vegetables” yet, even my most picky eater will eat Brussels Spouts when I make them “Party Girl Diet Style.”  Interestingly, once you start looking, you will find Brussels Sprouts recipes popping up everywhere – and with good reason: Brussels Sprouts are a super healthy, versatile & delicious veggie.

Why eat Brussels Sprouts?  Brussels Sprouts are:

  • A natural digestion aid
  • A good source of fiber
  • An excellent source of vitamin A, vitamin C,  vitamin K, as well as beta carotene, folic acid, iron, magnesium
  • High in selenium, which is associated with reduced risks of certain cancers, as well as increased male virility
Entertaining Wine & Food Paring Suggestion:  Pair this delish Brussels Sprouts recipe with your favorite chicken dish and a crisp white wine from St. Francis Winery & Vineyards ~ Enjoy!
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Now here’s the fun part, to make  the “Party  Girl Diet” inspired Brussels Sprouts recipe below, you will need to get in touch with your “Inner Italian,” meaning, instead of relying on exact measurements, you will go by your senses – adding a little more white wine here, or parmesan cheese there – depending on your taste, as well as on how much Brussels Sprouts you are cooking with.  So here we go and have fun!
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Ingredients:
  • 1 bag or bunch of fresh Brussels Sprouts – rinsed and left whole. (About a 1 1/2 dozen)
  • 1 container low sodium vegetable, chicken or beef broth
  • 1/4 cup dry white wine
  • 1/8 cup Evoo  (Extra Virgin Olive Oil)
  • 1/2 cup or more Panko (crispy) bread crumbs – plain flavor
  • 1/2 cup + parmesan cheese
  • Fresh cracked black pepper, Sea salt , garlic powder to taste
  • Fresh parsley (chopped)
Method:
  1. Place cleaned Brussels Sprouts in microwavable and oven safe deep sided dish
  2. Sprinkle with garlic powder, Sea Salt & generous amounts of Fresh Cracked Black Pepper
  3. Pour in broth until Brussels Sprouts are just covered
  4. Top with even, generous pour of olive oil – mix all ingredients well
  5. Cover with lid and cook on high for 6 – 8 minutes (or until tender to cut in half with a knife)
  6. Slice each sprout in half while still in liquid  - if desired (reccomended)
  7. Strain out most of the liquid (reserve to use in homemade soup stocks)
Set oven on “Bake” and Preheat  to 350 degrees
  1. In separate glass bowl – add 2 tablespoons butter and 1 table spoon olive oil – melt in microwave in 10 sec increments so as not to burn.
  2. Add Panko breadcrumbs to melted butter mixture and stir to coat well
  3. Add in parmesan cheese and still gently to mix
  4. Top Brussels Sprouts with breadcrumb cheese mixture
  5. Sprinkle casserole with 1/2 of the fresh, chopped parsley
  6. Bake uncovered for about 5 – 8 minutes OR until top of casserole is lightly golden and starting to crisp
Remove from oven and sprinkle with remaining chopped parsley and a bit more (few tablespoons) freshly grated parmesan cheese and fresh cracked black pepper just before serving.
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Enjoy, and until next time…keep the party going ~ Aprilanne
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