{"id":6456,"date":"2017-10-12T15:34:46","date_gmt":"2017-10-12T22:34:46","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6456"},"modified":"2018-05-04T14:38:34","modified_gmt":"2018-05-04T21:38:34","slug":"brussel-sprouts","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=6456","title":{"rendered":"Brussel Sprouts"},"content":{"rendered":"

Ohhh Brussel Sprouts\u2026these cute little cabbages have been pinned with a bad reputation over the years \u2013 But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren\u2019t just making an appearance only at thanksgiving dinner.<\/p>\n

\"\"<\/p>\n

They are definitely on the total hip list these days, and for a good reason! Not only are they packed full of essential nutrients, they\u2019re super versatile too.<\/p>\n

We love them roasted, saut\u00e9ed, shaved raw, or even fried- with walnuts, bacon, bourbon, maple \u2013 the combinations are endless. Try my Brussel Sprouts with Toasted Walnut Butter<\/b>\u2026they are knock-your-socks-off delicious!<\/p>\n

You can even separate the outer leaves– for different preparation spin. Just simply cut out the core of the Brussel sprout with a small paring knife. Then separate the leaves \u2013 sautee them in a hot hot pan \u2013 super quick with a little olive oil and garlic – voila! So tasty tossed on your favorite mac and cheese or grilled pork chop.
\n-Kathy<\/p>\n

Brussels Sprouts with Toasted Walnut Butter<\/b>
\nMakes about 12 servings<\/p>\n

3\/4 cup walnut pieces
\n4 tablespoons (1\/2 stick) butter
\n3\/4 teaspoon salt
\n1\/4 teaspoon black pepper
\n1 tablespoon fresh lemon juice
\n1 1\/2 teaspoons minced lemon zest
\n2 tablespoons real maple syrup
\n6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts<\/p>\n

Preheat an oven to 350\u00b0F.<\/p>\n

Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.<\/p>\n

Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.<\/p>\n

Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.<\/p>\n

Chef\u2019s Tips:<\/b>
\n-If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
\n-Another way to serve the Brussels sprouts is to peel each \u201cleaf\u201d off and saut\u00e9 the leaves in the walnut butter.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

Ohhh Brussel Sprouts\u2026these cute little cabbages have been pinned with a bad reputation over the years \u2013 But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren\u2019t just making an appearance only at thanksgiving dinner. They are definitely on the total hip list these days, and for […]<\/p>\n","protected":false},"author":1,"featured_media":32233,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[341,1068,1025,11118,11923,1453,1042,1921,316,9,466,11924,4508],"class_list":["post-6456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dishing-with-kathy-casey-blog","tag-bacon","tag-black-pepper","tag-bourbon","tag-brussel-sprouts","tag-brussel-sprouts-with-toasted-walnut-butter","tag-butter","tag-lemon","tag-lemon-juice","tag-maple-syrup","tag-recent","tag-salt","tag-toasted-walnut-butter","tag-walnuts"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6456"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6456\/revisions"}],"predecessor-version":[{"id":32234,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6456\/revisions\/32234"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/32233"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}