Brussels sprouts are one of the most misunderstood vegetables out there. They've gotten a pretty bad rap, but I'm out to try to fix that. I love Brussels sprouts and so does my 3-year-old daughter. My suspicion as to why people don't like them is because they've never had them prepared in a way that makes them shine! The key to a good Brussels sprout is to roast it. Sumiko wrote about roasting vegetables a while back, but I want to revisit it, since Brussels sprouts are in season and I've been finding them on sale (88 cents/lb)! Next time you see them on sale, buy a few and give 'em a try!
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| My 3-year-old waiting for the Brussels sprouts to roast. |
Roasted Brussels Sprouts
Brussels sprouts, cleaned and outer leaves removed
Olive oil
Salt
Pepper
Preheat oven to 400 degrees.
Spread Brussels sprouts out on a pan with sides. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place pan in preheated oven and roast for 20-35 minutes (depending on size), or until tender in the center. Several times throughout the roasting time, shake the pan around a little bit.
Eat and enjoy!
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| Seasoned and ready to go into the oven! |
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| These aren't burnt! You want the bits of brown on these. |
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| A poor, misunderstood Brussels sprout. |
2 comments:
This is one of my family's all-time favorite ways to eat veggies! The only thing I do differently is that I roast them at 500 degrees for less time. It makes them caramelized on the outside but still tender-crisp on the inside, even a little sweet. I also wait to salt them until they are done since the salt makes them "sweat" while they are cooking, and salting afterwards tends to make them a little crispier and drier outside.
My husband I and were out on a date and had Brussels sprouts deep fried (unbreaded) in rice oil with this amazing dipping sauce. They were SOOOO good. They were actually crispy, like a chip, on the outside but still very firm and sweet on the inside. Too bad I don't deep-fry, or we would have these all the time! Brussels sprouts are definitely a misunderstood veggie by most people. I’m so glad you are helping to stop veggie discrimination :-).
I "awoke" to the joys of brussels sprouts in high school.
My grandmother made them, and after cooking them marinated them in the fridge in Italian salad dressing. I couldn't get enough of them.
I don't know if its the same (I didn't observe the making, only partook of the result), but this one seems similar:
http://markbittman.com/crisp-marinated-brussels-sprouts
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