Brussels Sprout Spread

brussels sprout spread

I’m feeling a little guilty about this one because I took something totally healthy and mixed it up with something totally unhealthy. Specifically, I took some nice, low-cal sprouts and then added a bunch of brie.

I did start out with some not-so-naughty goat cheese. Goat cheese is nice and light and tangy, but it was not meant to be. Then I dropped the cheese altogether and used some roasted eggplant. It was perfect, right? All those veggies and no fat. But again, it was not meant to be.

I knew what the answer was, because I’d been avoiding it all along. Brie. Lovely, creamy, perfect brie. Besides, a little bit of something that you really really love is better than a lot of something you’re indifferent to. So I enjoyed a little bit. It was the perfect lunch.

brussels sprout spread

 

 

This would be also fun as a cheese-ball type thing, rolled in nuts and thyme and pepper and served with a mound of crackers. Cover it if it’s in the fridge so that it will retain its bright green color,and let it come to room temperature before serving.

 

 

brussels sprout spread

 

Brussels Sprout Spread

Ingredients

  • 1 lb Brussels Sprouts
  • 8 oz brie, rind removed
  • 1 small garlic clove
  • 2 1/2 tsp freshly squeezed lemon juice
  • 3/4 tbsp pure sesame oil
  • salt to taste
  • thyme
  • chopped nuts
  • black pepper

Instructions

  1. Cut all the little heels from the sprouts.
  2. Using a food processor, shred all the sprouts along with the garlic.
  3. Put a little coconut oil in a pan over medium heat, then add the sprouts.
  4. Sprinkle a little salt over the sprouts and cook them, stirring frequently, for about 8 minutes.
  5. In a food processor, blend the brie with the sesame oil and lemon juice.
  6. Add the cooked sprouts to the brie mixture and blend well. Add in more salt if desired.
  7. Serve on toast. Sprinkle with thyme, nuts, and freshly ground black pepper.
http://kitchenwindowclovers.com/brussels-sprout-spread/

 

 

 

 

 

 

 

 

 

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