{"id":26106,"date":"2011-11-22T12:05:59","date_gmt":"2011-11-22T17:05:59","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=26106"},"modified":"2023-12-07T16:39:00","modified_gmt":"2023-12-07T21:39:00","slug":"roasted-brussels-sprouts-with-cream-and-aleppo-pepper","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/roasted-brussels-sprouts-with-cream-and-aleppo-pepper\/","title":{"rendered":"Creamy Roasted Brussels Sprouts with Aleppo Pepper"},"content":{"rendered":"\n

Give me Brussels sprouts boiled to tender perfection, drizzled with olive oil, and showered with coarse sea salt, and I am a happy woman. I love Brussels sprouts prepared that way so much that I was planning to serve a dish of those simply prepared beauties on Thanksgiving.<\/p>\n\n\n

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Over the weekend, however, I was flipping through an older issue of Fine Cooking magazine, and I came upon this recipe for Roasted Brussels Sprouts with Wild Mushrooms and Cream. The Brussels sprouts looked too delectable not to make! I decided to play with the recipe a bit- I left out the mushrooms, threw in some fennel and leeks, decreased the cream, and spiced it up with a few generous pinches of Aleppo pepper- and gave it a test run yesterday.<\/p>\n\n\n

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My family devoured this dish: the crispy on the outside\/soft on the inside Brussels sprouts are just wonderful when coated with the just-creamy-enough sauce, and the bright, mild kick of the Aleppo pepper makes them taste even more heavenly. I’m planning to make these again for Thanksgiving, with Brussels sprouts that I grew in my garden.<\/p>\n\n\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Creamy Roasted Brussels Sprouts with Aleppo Pepper<\/h2>\n
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Cayenne or crushed red pepper may be used instead of the Aleppo pepper, but these are hotter, so add with care.<\/span><\/div>\n
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Servings: <\/span>0<\/span> serves 4-6<\/span><\/span><\/div>\n\n\n\n