til you've tried it!!
Before you hit the back button, hear me out! Yes, I am blogging about Brussels sprouts folks. They are one of my favorite vegetables. Right up there with artichokes, broccoli, cauliflower, and asparagus. However, they are abused so often that people think that they are nasty little balls of slime.
When making these veggies (or most veggies, for that matter), do not boil them. Steaming them is ok, but roasting them is the best! I found a recipe on allrecipes.com last year and haven't made them any other way since. So if you haven't been a fan before, maybe you'll try these and give them another chance.You can also cut up cauliflower and roast it right along with the spouts. Other veggies like asparagus and broccoli are wonderful roasted, but cook too fast to be in the same pan with the sprouts, but cauliflower cooks in the same time.
My notes: I never cook them the full 30-45 minutes. Poke them for tenderness around 20-25 minutes. That's when I usually pull them out.
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.