Pesto Brussels Sprouts

Posted by Maralyn | Recipes, Vegetable recipes |

Pesto Brussels Sprouts Photo: Brenda C. Hill

Although, autumn is here, I am still enjoying the simple camping – out- in – California recipes I prepared this summer.I never cared much for Brussels sprouts, perhaps because they were overcooked and boring. Now, they are a favorite vegetable, in hash or as a side to many dishes, Today, it is chicken and pepper stew. Of course, our team thinks most foods taste better with cheese added.

Pesto Brussels Sprouts

Ingredients:

1 to 1 1/4 pound Brussels sprouts trimmed and quartered

4 cloves garlic, finely chopped

1 tablespoon fresh oregano leaves, chopped

1/4 cup basil pesto

2 tablespoons olive oil

1/2 cup crumbled Feta cheese.

Method:

Combine sprouts, garlic and pesto until evenly coated.

Place oil in preheated saute pan, then add sprouts and saute until tender, about 7 minutes.

Remove pan from heat, top with cheese and oregano.

These sprouts mix well with many dishes. I may saute them for Thanksgiving, since it is so simple to prepare and adds crunch and color.

International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

About The Author

Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.

WWITW

search