Namaste everyone,
In the kitchen, foods make many transformations. But the steady constant is the Grace of the Guru.
I believe that as soon as the trucks back down our driveway and start unloading the food is Prasad.
This is the Grace of Kashi.
I hope you enjoy this next recipe.
Rosemary Roasted Brussels Sprouts are really delicious, and simple too.
Enjoy !!!
I am so grateful to feed everyone in the name of my Guru, Ma Jaya Sati Bhagavati, and my Sat Guru, Neem Karoli Baba.
Love Swami Rudra Das
Always at the Feet of my Ma Ki Jai
Always at the Feet of my Baba Ki Jai
Ingredients & Utensils:
- 2 lbs. – Organic Brussels Sprouts
- Organic Safflower Oil
- 4 Sprigs – Organic Rosemary
- Himalayan Pink Salt or Sea Salt – (season when done)
- Unbleached parchment baking paper
- Baking sheet pan
- Mixing Bowl
- Chef knife
- Cutting Board
Directions:
Step 1: Wash and Prep the Brussels Sprouts.
Wash the Sprouts and cut the bottom stem part off. If the sprouts are very large you can cut them in half lengthwise.
Step 2: Steam or Blanch the Sprouts for 1 minute.
Drop the sprouts in some boiling water or steam them for 1 minute.
Pour in to a colander, or remove from steamer.
Step 3: Toss the sprouts with a little oil, Spread onto baking sheet.
Place the sprouts into a mixing bowl and toss with a little oil.
Spread them onto baking parchment paper on a baking sheet pan.
Evenly place the 4 sprigs of rosemary on top of the sprouts.
Put into a 375 degree oven until sprouts have browned.
The rosemary will brown and dry out also.
Squeeze it in your palm so that some of the needles of rosemary fall over the sprouts and discard the stems.
Season with salt.
Serve and Enjoy !!!
Love Swami Rudra Das