Wednesday, April 2, 2014

Spring Vegetables: Caramelized Brussels Sprouts & Mushrooms over Romaine with Gouda

Brussels sprouts are my favorite. Everything is my favorite, really.  I do prefer them to cabbage. Chopping them up and cooking them down in olive oil with garlic, onions, and mushrooms is one of my favorite preparation methods.

Another? Cooking them down with olive oil, brown sugar, and a little mustard.

They are super versatile. They make excellent sides, or as part of a main dish:

They are even good served on top of a bed of romaine, with diced up Gouda cheese [that gets all melty, and goey, and happy].

If you aren't a fan of mustard, maybe try adding a little balsamic vinegar  instead and finishing the little sprouts with a coating of Parmesan for a different spin. Add some walnuts for crunch and you have a decadent warm spring salad. And if it's not the lunch hour, try pairing with a Pinot Gris, Syrah, or Garnacha.

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