Okay, here’s my attempt at a blog post, mimicking the requested style and focusing on the “Feta Brussel Sprouts” recipe:
Alright, so I saw this thing about feta and brussel sprouts, and, you know, I figured, why not? I mean, I like both of those things, so putting them together couldn’t be that bad, right?
First, I grabbed my brussel sprouts. I think I had like a pound or maybe a pound and a half. Didn’t really measure, just dumped ’em in a bowl. Then, I gave those little suckers a good wash. Gotta get all that dirt and whatever off.
Next, I chopped off the ends of the sprouts – the little stem parts. Those are kinda tough, and nobody wants to eat those. Then, I sliced each sprout in half. If they were super big, I might have quartered them. Just wanted them to be bite-sized, you know?
Getting things ready
- Sprouts: Washed, trimmed, halved (or quartered)
- Feta: I used a block, about… oh, I don’t know, maybe 4 ounces? Crumbled it up later.
- Olive Oil: Just a glug. Enough to coat everything.
- Salt & Pepper: To taste, of course.
- Some other random spices.
I tossed the sprouts in a big bowl with the olive oil, salt, pepper, and my random spices. Wanted to make sure they were all coated nicely. Then, I spread them out on a baking sheet. I used parchment paper because I hate scrubbing pans.
Into the oven they went! I baked them at, uh, 400 degrees? Yeah, 400 sounds right. For, like, 20-25 minutes. I just kept an eye on them until they started to get brown and crispy around the edges. That’s when you know they’re getting good.
While those were roasting, I crumbled up the feta cheese. Just used my hands, nothing fancy. Once the sprouts were looking good, I pulled the pan out of the oven and sprinkled the feta all over them.
Then, back into the oven for just a few more minutes, maybe 5? Just long enough for the feta to get a little bit melted and maybe a tiny bit browned. You don’t want it to burn, though.
And that’s it! I took them out, let them cool for a bit (because hot cheese will burn your mouth!), and then, boom. Feta brussel sprouts. Honestly, they were pretty good! The saltiness of the feta with the slightly bitter sprouts… it worked. Would totally make them again.
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