I’m going to guess that you, like me, see the words “Brussels sprouts”, and think “no way”. Chances are your early experiences with this lovely vegetable were of the over-boiled and under-flavored variety. Indifference is the death knell of many a vegetable, and I believe Brussels sprouts have suffered the most.
Despite my bad beginnings with this vegetable, they continued to intrigue me. If everyone hated them, I wondered, how come they were still being sold and consumed in great quantities? Shouldn’t a food that is reviled become, well, extinct? Curious, I began to explore this food.
And I am so glad I did! (And, apparently, so is my husband. I frequently catch him popping them into his mouth like they’re candy.)
Here’s the deal: Brussels sprouts should not be boiled, stewed, or otherwise cooked until mushy. Brussels sprouts must be roasted to bring out their full flavor. They don’t require much in the way of additional seasoning beyond salt and pepper. Serve hot or as part of a roasted vegetable salad.
I’m presenting two cooking options for these fine veggies, oven roasted and pan roasted. Both are equally easy — the method I choose is largely dependent upon what else I’m making that night.