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.
Roasted Brussels Sprouts
By June 2, 2013Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 25 mins
If you have bad memories of Brussels sprouts, give this roasted version a try. You will become a convert!
- 1 - 1 1/2 pounds Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
- If oven roasting, preheat the oven to 425 degrees.
- Wash and dry the Brussels sprouts. Cut in half. Remove any yellowed or loose leaves.
- If oven roasting, in a large bowl, toss the the sprouts with the olive oil, salt, and pepper. Spread on a baking sheet, and roast for 35 − 40 minutes. Shake the pan several times during the cooking period to ensure the pieces brown evenly.
- If pan roasting, heat the oil in a skillet. When hot and shimmering, add the sprouts, cut side down. The hot pan will help caramelize the sprouts. After a five or so minutes, stir the sprouts to brown evenly. The cooking process will take 10 − 12 minutes, depending on your level of heat and how “roasted” you like your veggies.
- If oven roasting, when the cut side of the sprouts have a lovely caramelized color and the insides are soft, they’re ready to serve. If you wish, add a bit more salt and pepper.
- Season the pan roasted sprouts with the salt and pepper.
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