Friday, January 20, 2012

Roasted Brussel Sprouts

Do you remember hiding your vegetables under your plate when you were a kid?  That was probably because they were most likely brussel sprouts.  I found that the reason why kids hate brussel sprouts is because their moms have been cooking them all wrong.  When sprouts are cooked for too long they become bitter.  I don't blame them for hiding their veggies.

Here is a simple roasted brussel sprout recipe I have been preparing often since they have been in season.  They are best eaten right out of the oven.  The outer leaves get slightly crispy and the inside is hot and steamy.

Ingredients:
brussel sprouts
kosher salt
freshly cracked black pepper
olive oil

Preheat the oven to 425 degrees Fahrenheit.  Rinse sprouts and slice them in half.  Place them on a  baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Evenly coat the sprouts by mixing them in with the olive oil and seasoning.  Make sure they are in one even layer.  Roast for 30 minutes.

That was simple! They should taste a little like cabbage and not bitter.  I've tried adding other ingredients like red pepper flakes, Parmesan cheese, or bacon and they all came out wonderful.  This recipe is a blank canvas for anything else you would like to add.

By the way, have you ever seen brussel sprouts still on the stalk? It's insane! I was walking around the grocery store like a Medieval warrior with a spiked club whacking at the air.  Yea, that's why I go grocery shopping alone.



4 comments:

  1. I LOVE these little guys. So good! I've made it with pancetta/bacon bits. Delish!

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    Replies
    1. Mmm! I have pancetta at home. Something with that might be next on my recipe list.

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  2. This looks too good. Thanks for a dinner side Idea

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    Replies
    1. Glad you think so Alex. Let us know how it comes out :)

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