Roasted Brussels Sprouts
I never realized how much I liked brussels sprouts until
I tried them roasted. I have to say the same for my entire family. Everybody loved
the way they tasted. Somehow roasting the brussel sprouts brings out a hint of
sweetness and really mellows the cabbagie taste that turns most people off of
them.
The
oven roasting brings out the natural sugars which creates healthy caramelized
brussel sprouts. They are extremely easy to make requiring only four ingredients.
The first time I made them I used this Roasted Brussels Sprouts recipe from Ina
Garten, which I'm including here. Over time I've made a few changes, and learned
some things, so please read my "cook's tips" following the recipe.
Brussels
sprouts don't get much fresher than this. Here they're still on the stalk. I can't
always use all of them at one time, so I trim the stalk (you'll need a very sharp
knife to do this) and place it in water. I store it in the fridge. I do use them
all within a week so that we can enjoy them at peak freshness.
Above are brussels sprouts trimmed, with the outer leaves peeled off, oiled,
salted and peppered and ready for the oven.
Flavorful
roasted brussels sprouts!
Roasted
Brussels Sprouts
- Ina Garten
Ingredients
*
1 1/2 pounds Brussels sprouts
* 3 tablespoons good olive oil
* 3/4 teaspoon
kosher salt
* 1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut
off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan
and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more
kosher salt ( I like these salty like French fries), and serve immediately.
Serves 6
Cook's tips:
Choose the smallest and freshest brussels sprouts you can find. Make sure they're
all about the same size so they will all cook evenly. If you have very large brussels
sprouts cut them in half. Don't wash them. If they're wet the olive oil won't
stick to them.
Peel the entire outer layer of leaves off. Cut the stem
very close and score the bottom with an "x", about 1/8" deep. I
have found this helps the sprouts to cook more evenly. They cool off very quickly
and they're best and most crunchy right out of the oven, so follow Ina's advice
and serve them immediately!
Click
here to print this recipe
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