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Balsamic glazed Brussels and Shallot salad with “Rainbow” Bell peppers and shaved Parmigiano Reggiano



So today I just felt like well, some Brussels sprouts! Sometimes I get cravings for things other people would look at and go 😝😝😝??? I guess I’m somehow unique like that?? Lol No I’m not pregnant btw just really “HANGRY” ( love this new word ) HANGRY for some Brussels Sprouts.. This is a great “Gluten free” dish as well for someone watching their weight. Totally guilt free. I like that!! Great tasting “Guilt” free food and that makes for a “VERY” happy Kate..

1 package Brussels sprouts
2 large shallots cut lengthwise
3 cloves Garlic
1/2 of each a Yellow, orange, red and green bell pepper sliced
4 drizzles of Balsamic
2 drizzles of EVOO
Few shavings of Parmigiano Reggiano
Dash of salt and lots of pepper

First bring a large pot of water to a boil. Grab another large bowl and fill it cold ice water ( yay.. We’re gonna Blanche some sprouts) once water comes up to a boil, drop your sprout. You are only going to boil these for a little over a min just to soften them a little. Once the min is up, remove them from the boil and add them to the ice water to stop the Brussels from cooking.
Next grab a large skillet ( or you can roast the sprouts in a 350 degree oven for 10 mins) and heat over med heat. Add your EVOO, shallot and garlic. Cook for approx 1 min and add your sliced bell peppers and you sprouts and a dash of salt and a TON of pepper. Sautee in skillet for approx 6 to 7
Mins. Once veggies have soften quiet a bit and are ready to serve, drizzle your balsamic on top, cook another min just to combine , remove from heat and add some freshly shaved parm and serve…

Cooking time: approx 12 mins

Serves 4 to 5 peeps



About wickeddeliciouskate

Avid Recipe writer, cook, Wife and mom of 2 beautiful girls. Writing recipes for any and "all" diets has become a obsessive passion of mine. I am a home-trained cook who was taught very early by my wonderful mother. I wish to full-fill "her" dream and now mine of writing my very own cookbook someday. The passion and inspiration that cooking and writing recipes ( for me) is like no other. It's what I live for and love to do. It's like a high that I would never want to come down from.

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