Roasted Brussels Sprouts
1-1/2 pounds of brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
oven temperature: 400 degrees F.
Cut off brown ends of the vegetables and pull off any yellow outer leaves.
Mix the vegetables in a bowl with the olive oil and salt and pepper.
Pour them on a baking sheet and roast for 35-40 minutes until crisp on the
outside and tender on the inside.
----- Original Message -----
From: "Penny Reeder" <[email protected]>
To: <[email protected]>
Sent: Monday, December 14, 2009 7:09 PM
Subject: [CnD] Brussels Sprouts
Dear All,
Who has a good recipe for brussels sprouts?
Yesterday, at Trader Joe's, I bought this whole stalk of brussels sprouts.
It looked so other-worldly and cool, I couldn't resist!
Then, today, I spent about an hour with Google, researching how to cook
brussels sprouts. (Always before, I bought brussels sprouts already
disconnected from the stalk they grew on, and I had soaked them in salted
water for 10 minutes, rinsed and drained, and then dropped them into
boiling salted water for a few minutes, ala James Beard's directions in
one of his early books.)
I had thought that I might find a recipe for roasting them while still on
the stalk, but none of the recipes I looked at recommended this method
(even though a kid at TJ's tole me he had roasted the whole stalk and the
sprouts were delicious!)
The consensus among all of the Google-located experts was that roasting
them is the way to go! So, I did that. I followed the majority of the
roasting instructions and cut the sprouts off the stalk and then rolled
them in olive oil, sprinkled liberally with salt and pepper, and roasted
at a high temperature (450). The resulting sprouts were *very
unattractive! They turned into crispy little brown-to-black balls. If
you peeled off the crispy outer shell, the interior was really pretty
tasty, but it was among the most unattractive dishes I have ever tried
serving my family!
So, other than cooking them briefly in boiling salted water and then
dolloping butter on top of the drained sprouts, does anyone have a really
good recipe for preparing fresh brussels sprouts? I still have half the
stalk with quite a few brussels sprouts clinging to it in my refrigerator.
Penny
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