Friday, January 27, 2012

Roasted Brussels Sprouts

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!

My 3-year-old waiting for the Brussels sprouts to roast.  

Roasted Brussels Sprouts
Brussels sprouts, cleaned and outer leaves removed
Olive oil

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!

Seasoned and ready to go into the oven!

These aren't burnt!  You want the bits of brown on these.

A poor, misunderstood Brussels sprout.


StaceyN said...

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 :-).

Kiefler said...

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:

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