{"id":10093,"date":"2012-01-12T15:05:20","date_gmt":"2012-01-12T20:05:20","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=10093"},"modified":"2022-03-22T14:38:59","modified_gmt":"2022-03-22T18:38:59","slug":"roasted-brussel-sprouts-with-almonds","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/roasted-brussel-sprouts-with-almonds\/","title":{"rendered":"Roasted Brussel Sprouts with Almonds"},"content":{"rendered":"

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Finally, I started loving brussel sprouts…<\/p>\n

I can now\u00a0confidentially\u00a0say that I love all kinds of veggies. Until last week I had an exception, Brussel sprouts. Though I admired the cute miniature cabbage look of them, I just couldn’t handle the bitterness of it. Once I had bought a bag of brussel sprouts and cooked it, it turned out to be so bitter that I had to literally thrash them. After that I just ignored them.<\/p>\n

Last week, while hanging out at the produce aisle I glanced at brussel sprouts and I had the sudden urge to try that one more time. With a little hesitation I put that it in my cart and headed home to try my luck with it. I did a little research before even thinking of cooking with it. Most of the people had the opinion that cooking it too long would bring out its bitterness and it was better to roast it. i So, I decided to roast it in the oven, well I love to roast veggies<\/a> till it turns light caramelized.<\/p>\n

Towards the end of the baking, I sprinkled parmesan cheese and almonds on the brussel sprouts. The cheese gave a nice aroma and flavor to it, while the almonds imparted the crunchiness. My hubby and I ate the entire roasted brussel sprouts with so much greed.<\/p>\n

Roasted Brussel Sprouts with Almonds<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

To marinate brussel sprouts:<\/strong><\/p>\n