Best Smashed Brussels Sprouts Recipe

Smashed Brussels Sprouts

These days brussels sprouts are most often enjoyed after having been roasted or baked. Adorned with olive oil and salt and pepper, brussels sprouts cooked this way a delicious and hard to resist. However, sometimes you want a different way of eating of this vegetable favorite, and eating boiled brussel sprouts as they did back in the 1950s is not an option. Fortunately, we have discovered a new recipe for brussels sprouts, where they’re boiled and baked and smothered in cheese.

Ingredients

  • Brussels sprouts
  • Grated cheese
  • Olive oil
  • Salt and pepper
  • Optional: garlic powder

Directions

  1. Heat oven to 425°
  2. Cook brussels sprouts on top of stove boiling water for 10 minutes
  3. Spread wax paper across the surface of an oven safe Baking tray
  4. Drain brussels sprouts, and spread evenly on top of the wax paper
  5. Using the back of a tablespoon gently smash down each brussels sprout until somewhat flat
  6. Sprinkle salt, pepper, and garlic powder on top of the brussels sprouts
  7. Lightly drizzle brussels sprouts with olive oil
  8. Sprinkle grated cheese across the tops of the brussels sprouts
  9. Bake for 15 to 20 minutes in the oven.

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Chestnut Sweet Potato Salad Recipe from Appalachia

 

If you are looking for a unique twist on a side dish for events and gatherings, this recipe for Chestnut Sweet Potato Salad is one you should try.

Chef Susi Gott, author of Appalachian Appetite cookbook, shares one of her favorite recipes to bring traditional flavor into your home.

Chestnut Sweet Potato Salad

Ingredients:
1 gallon sweet potatoes, peeled and cut into ¾-inch dice
2 red onions, diced
3 green peppers, diced
3 red peppers, diced
1 cup stone ground mustard
¾ cup chives, (chopped fine)
1 cup cider vinegar
1½ -2 cups olive oil
Salt and pepper to taste

Preparation:
Heat oven to 350°F. Prepare all the vegetables. Toss the sweet potatoes in a little of the olive oil and oven roast until cooked. Toss the peppers and onion in a little olive oil as well and oven wilt them. While still warm, toss the peppers, onion, sweet potatoes, and mustard together, add cider vinegar. Season to taste and finish with the chives.

ABOUT THE COOKBOOK

Appalachian Appetite features over 100 recipes that represent an innovative take on tradition, with contributions and stories from the mountain region’s most iconic chefs, restaurants, and citizens from Asheville, NC to Nashville, TN.

Find the Cookbook here on Amazon

 

ABOUT THE AUTHOR

Susi Gott hails from the very depths of Appalachia in Madison County, North Carolina and honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. As director of the Seasonal School of Culinary Arts, she is passionate about taste and style, and how they extend from our palate into our daily lives. Editor of a dozen cookbooks, and contributor to several compilations, Susi has written extensively on a variety of culinary ventures for diverse publications

PRAISE FOR APPALACHIAN APPETITE

“Appalachian Appetite will indeed whet your appetite for the flavor of the mountains you can taste in the recipes found within, and for the cadence of the ballads which lead you into each chapter.”
—Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d’Escoffier International, James Beard Award-winning and best-selling cookbook author

“I couldn’t put it down! It’s amazing how much ground this book covers; yes, it’s a cookbook, but it’s a historical, geographic, and cultural guide also… With deep and rich photography, and quality presentation, it’s an extravagant gift.”
—Pat Flynn, Nashville recording artist, songwriter, producer

“Bringing together the region’s music, food, stories, and its great chefs and home cooks from among her vast circle of friends, Chef Gott reveals the glories of Appalachian food.”
—Dr. Jean Haskell, Appalachian Highlands Consulting and co-editor of Encyclopedia of Appalachia

“The most beautiful cookbook ever published—it’s really a work of art.”
—Betsy Janeway, President Emeritus of the Audubon Society

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