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Brussel Sprouts on Toast

Posted Mar 03 2010 4:16pm
A great idea to get in your vegetables and cancer fighting vegetables too!
Picture Ingredients
  1. 1 pound brussels sprouts, thinly sliced lengthwise (almost so they are shredded)
  2. 2 tablespoons extra-virgin olive oil
  3. 1 large onion, finely diced
  4. Salt and freshly ground pepper
  5. 1 teaspoon sweet smoked paprika
  6. 4 slices of good multigrain/wheat bread, toasted
  7. 4 ounces reduced fat extra-sharp cheddar cheese, thinly sliced

Directions
  1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
  2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
  3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
  4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve. If you like spicy foods, I like to add some crushed red pepper flakes on top.
**Optional: Add 1 cup sliced or canned mushrooms and cook with the onions. Cook down so they become moist. The mushrooms add some additional sweetness to the bitter brussel sprouts.

Modified From: Food and Wine Magazine
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