Brussels sprouts with Roquefort and walnuts

 

I’ve sometimes been told that Brussels sprouts are boring, that they’re not attractive and that they’re a vegetable with no appeal, but I don’t agree.

I really like Brussels sprouts, but I’m clear that you have to know how to prepare them, if they’re overcooked they lose texture and color and stop being as attractive and appetizing.

Look, it happens to me, although it may seem superficial to you, many times I look unfavorable, dull, and it’s because I haven’t known how to combine my clothes correctly, I have bad hair, no makeup, maybe I haven’t moisturized my skin well, there are many factors, well with cabbages.

For once cooked they look fresh, smooth and radiant, you have to follow a procedure and you have to do it correctly, just like when you get ready.

What matters is getting an intense, bright green color, nice and maintain their texture, to prevent them from falling apart just by looking at them.

Get Brussels sprouts to maintain their deep green color and smooth texture.

 

You can see the difference in the following image, on the left, the overcooked sprouts, (I didn’t fix them) and on the right the well-cooked ones, (I fixed them), you can see it with the naked eye, the ones on the right are much more appetizing, they shine with their own light and maintain their beautiful green color.

 

If you want to get the most out of them, the first thing you should learn is how to cook them properly, and then use a little imagination to season them.

To cook Brussels sprouts properly, clean them one by one, remove the stem and outer leaves, and wash them well.

Follow the steps I give you to the letter and your Brussels sprouts they will shine.

 

Put water in a pot and bring it to a boil, then add salt and the sprouts, let it boil for 10 minutes, no more. Prepare a bowl with very cold water, add ice if necessary and add the sprouts so they cool quickly and stop the cooking.

This is the only way to keep them nice and green and keep their firm texture. Once cooked, you can do whatever you want with them.

This time I baked them with two types of cheese and to top it off, I added some freshly toasted pecans, they turned out great.

 

 

Once they were boiled and cooled, I put them in a baking dish. To give them a lot of flavor, I crushed some garlic and I mixed it with the oil and the cabbage, then I seasoned it with salt and pepper.

I added the Roquefort in pieces and baked it until it melted.

 

The Roquefort gives a touch of intense flavor, the garlic is spicy and the pecans are crunchy.

 

Then I added grated cheese and gratinated it. To serve them, I have placed freshly toasted pecans on top, which gives an exceptional crunchy touch.

 

If you like this recipe, you might also be interested in:

• Steamed chicken with Italian herbs and Brussels sprouts.
• Cabbage soup with spices.
• Olleta de Castelló.

 

To learn how to prepare these Brussels sprouts with Roquefort and pecans, read the recipe below, you’ll love it! 😉