Accidentally doubled the pepper in the recipe ...

SO I'm prepping Brussels sprouts for roasting; the recipe is just two tablespoons olive oil, two teaspoons paprika, 1/2 tsp pepper, 1/2 tsp salt, put on top of two lbs brussels, toss and roast. I accidentally put twice as much pepper as called for, and there's no way this is going to be edible. Unfortunately it's also the last bags of brussels I have in the house, and running out to the grocery store in the age of coronavirus isn't a small thing. Is there anything I can do to save this? Wash the brussels again, I guess? (although now they are cut in half so they are liable to fall apart)




Nancy March 27, 2020
Brooklynite -
There are three helpful procedures to counteract too much spice or, in this case, pepper.
Double the recipe to dilute the spice (you can't because no more broccoli).
Serve with or over carbohydrate to diffuse the spice (potato, polenta, pasta or the like).
Serve with fat, which absorbs or diffuses the there anything in your pantry or meal plan you could use, especially cheese, cream or milk?
Good luck and please let us know how it works out.
PS Last idea - freeze this batch as cooked for a future time when you can get more broccoli or green veg, and use another veg - if you have it - for this meal.
Nancy March 27, 2020
Sorry, meant your Brussels sprouts
Nancy March 27, 2020
Another way to diffuse the pepper (if already added too much).
Figure out what else in the meal you would have seasoned and don't season it, then serve it with or near the over-seasoned part.
As with earlier suggestions - you want to spread the already-added pepper across more food (or soften it with carbs or fat).
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