As a kid, I was not crazy about vegetables - tomatoes, peas, spinach, and broccoli were all on my list to avoid. But I always liked brussel sprouts, for some reason.
I bought a bunch of the darling mini-cabbages at the farmers' market last week. I was trawling through the internet for a good, easy way to prepare them when I found this wonderfully simple recipe from The Barefoot Contessa Cookbook.
It is remarkably easy and delightfully tasty. I have not included any amounts as it's simple enough to adapt to however much or little you want to prepare - just use enough oil to coat the sprouts on all sides.
Ingredients
- Brussel sprouts, bottom ends trimmed and any brown or yellow leaves removed, and washed
- Olive oil
- Salt & pepper to taste
1. Preheat the oven to 400.
2. Toss the sprouts with the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet or in a baking dish.
3. Roast for 45-50 minutes, turning them every 15-20 minutes.
4. Eat!
I've made them the same way, and they are indeed delicious! (I've also really gotten into roasting broccoli this way, for a different flavor than just steamed or stir-fried).
ReplyDeleteI too have become a devotee of this yummy treat. If you really get them black and crispy, they're basically a healthy replacement for potato chips. I see an ingenious business venture coming on....
ReplyDeleteRoasted brussel sprouts are wonderful. I like to toss them with some nuts (pecans, split hazelnuts or slivered almonds are best) and a drizzle of maple syrup after roasting - it's a wonderful flavour combination.
ReplyDeleteI've been halving them and pan-roasting them with olive oil, kposher salt and garlic, in a cast-iron pan, covered. They brown a bit, which is great, and are done in 20 minutes tops.
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