{"id":566,"date":"2009-10-25T18:37:59","date_gmt":"2009-10-26T00:37:59","guid":{"rendered":"http:\/\/www.feedyourkids.com\/blog\/?p=566"},"modified":"2009-10-25T18:37:59","modified_gmt":"2009-10-26T00:37:59","slug":"roasted-brussel-sprouts-vegetarian-edition","status":"publish","type":"post","link":"https:\/\/www.feedyourkids.com\/blog\/?p=566","title":{"rendered":"Roasted Brussel Sprouts, Vegetarian Edition"},"content":{"rendered":"<p>Holy cow, does our family ever love <a href=\"http:\/\/www.feedyourkids.com\/2006\/11\/roasted_brussel_sprouts_with_p.html\">these brussel sprouts<\/a>.  Seriously, it&#8217;s a visceral thing.  I could eat a pound of them.  Every day.  They are absolutely addicting.  On the rare days when we actually have some left over, I&#8217;ve been known to have them for breakfast the next day.  But&#8230;Girl is now a vegetarian.  And that means no pancetta.  Well, I&#8217;m not <em>insane<\/em>; it means no bacon for <strong>HER<\/strong>.  The rest of us still have the original version, but I had to come up with a version for her that would be as tasty (well, <em>close<\/em> to as tasty&#8230;I mean, you can&#8217;t just leave bacon out of a dish and expect it to still be as tasty!)<br \/>\nSo, anyway&#8230;this is the version that I came up with and it was actually quite nice and, with the added nuts and cheese, managed to give her a bit of much-needed protein.<br \/>\n<span class=\"mt-enclosure mt-enclosure-image\" style=\"display: inline;\"><img loading=\"lazy\" decoding=\"async\" alt=\"IMG_7872.JPG\" src=\"http:\/\/www.feedyourkids.com\/IMG_7872.JPG\" width=\"320\" height=\"277\" class=\"mt-image-none\" style=\"\" \/><\/span><br \/>\n<strong>Oven-Roasted Brussel Sprouts<\/strong><br \/>\n1 pound fresh brussel sprouts, washed and halved<br \/>\n3 Tbsp olive oil<br \/>\n2 garlic cloves, minced (or run through a garlic press)<br \/>\n1 &#8211; 2 Tbsp balsamic vinegar<br \/>\n1 -2 tsp. fresh thyme leaves (removed from woody stems)<br \/>\nkosher salt and freshly ground pepper to taste<br \/>\n1\/4 cup toasted pecans, coarsely chopped<br \/>\n(Bake at 250 degrees until fragrant and lightly browned)<br \/>\n2 Tbsp crumbled Blue cheese<br \/>\nPreheat oven to 450 degrees.  Toss sprouts with olive oil, garlic, salt and pepper and pour into a medium-sized baking pan (you don&#8217;t want the sprouts to be too crowded.)  Bake for 15 &#8211; 20 minutes, or until soft and darkish brown around the edges, turning and tossing about every 5 minutes until uniformly cooked.  Sprinkle with vinegar and thyme and stir in to incorporate.  Cook for another 3 &#8211; 5 minutes, or until vinegar is thickened and absorbed.  Remove from oven and sprinkle with the pecans and cheese.  Serve.<br \/>\n<span class=\"mt-enclosure mt-enclosure-image\" style=\"display: inline;\"><img loading=\"lazy\" decoding=\"async\" alt=\"IMG_7871.JPG\" src=\"http:\/\/www.feedyourkids.com\/IMG_7871.JPG\" width=\"320\" height=\"154\" class=\"mt-image-none\" style=\"\" \/><\/span><br \/>\nVegetarian and Carnivorous Sprouts, ready to go in the oven together.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Holy cow, does our family ever love these brussel sprouts. Seriously, it&#8217;s a visceral thing. I could eat a pound of them. Every day. They are absolutely addicting. On the rare days when we actually have some left over, I&#8217;ve been known to have them for breakfast the next day. But&#8230;Girl is now a vegetarian. &hellip; <a href=\"https:\/\/www.feedyourkids.com\/blog\/?p=566\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Brussel Sprouts, Vegetarian Edition&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,19],"tags":[],"class_list":["post-566","post","type-post","status-publish","format-standard","hentry","category-side-dishes-veggies","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=566"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/566\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}