Now wait, hear me out! Many people cringe when they hear the mere mention of the name of this vegetable. But really, they are good! Maybe you tried them steamed or boiled with a little butter on them, and although I like them prepared this way also, it’s not the most exciting version. These little guys are members of the cabbage family. They are typically about 1-1 1/2″ in diameter making them the perfect little package to serve as a side dish, or if you slice them very thin and toss them with a vinaigrette, they are wonderful as a salad. Brussels Sprouts are chuck full of vitamin C and vitamin K, and are also a good source of folic acid, vitamin B6 and dietary fiber. When eaten plain, they can have a slightly bitter taste to them. But if you simply toss them with extra virgin olive oil, kosher salt and pepper and then roast them, they take on a wonderful nutty sweet flavor. You can also pan roast these if it is easier, and if you add diced bacon or pancetta before roasting they are especially good. Do yourself a favor. Be adventurous, branch out from those green beans, peas and carrots and try something new. I always tell people, just try it. You don’t have to love it, I certainly don’t love everything, but before you convince yourself that you hate Brussels Sprouts, try this recipe. Let me know if you love them as much as I do. It really doesn’t get any easier than this.
First rinse your Brussels Sprouts under cool water to clean them. Remove the brown ends, and any outer leaves that may be dry, yellow or have brown spots. Slice them in half lengthwise.
Lay them out onto a baking sheet, and roast them in a 400 degree oven for about 40 minutes. Be sure to turn them over mid way through roasting to ensure even cooking and that a nice caramelization is achieved.
MMMMMMM!!! I’m telling you, you’ll have a whole new attitude towards these little guys. Enjoy!
Oven Roasted Brussels Sprouts (Yields: 4 servings)
1 lb Brussels Sprouts, rinsed, cleaned and cut in 1/2
2 1/2 Tbs Extra Virgin olive Oil
1/2 tsp Kosher Salt, to taste
1/4 tsp Ground Black Pepper, to taste
Preheat oven to 400 degrees
1. Remove any yellow outer leaves, and cut the brown ends off of the Brussels Sprouts.
2. In a bowl, toss them with the olive oil, kosher salt and pepper.
3. Pour them out onto a baking sheet and roast them in the oven, turning them over mid way through for 40 minutes, until they are tender on the inside and crispy and caramelized on the outside. Season with more salt and pepper if necessary.