Think again!
If you cook them this way you'll wonder why you've been such a fool. Quick, roast up a batch while it's still winter. You're going to want to make up for lost time.
Rinse and trim ends off of the sprouts. Cut large ones in half. Arrange on a baking sheet and douse liberally with good olive oil, salt and fresh ground pepper. Roast them in a preheated 375 degree oven until they're tender and browned. This can take about 20-30 minutes depending on your sprouts and your oven. Give them a toss every 5 minutes or so.
That's it. The loose outer leaves separate and become crunchy and delicious. Grant likes to eat them with Coleman's Hot Mustard...I like them plain. They are delectable. Promise.
optional additions:
bacon (chop raw bacon and roast along with the sprouts...cut down on the oil and stir often)
walnuts (add towards the latter half of roasting to avoid burning)
shallots (ditto)
freshly grated Parmesan cheese
balsamic vinegar
What, no one's interested in the Brussels sprouts??
ReplyDeleteI think I might have to eat some tonight! I make them just the way you do and agree they are perfect just like that! I sometimes add garlic powder and red pepper flakes and toss them with whole wheat penne and parmesan cheese for a quick meal.
ReplyDeleteI sort of feel like I'm commenting too much, wishing I had my own blog or something. I do brussel sprouts like this only at at higher temp, maybe 450 so I get lots of charred leaves.
ReplyDeleteWe went to a fancy schmancy party at the over-the-top'50s home of an old Hollywood gay guy (one hallway was filled with Liberace posters because this guy was his arranger or something)and there was a huge dish of brussel sprouts on the buffet table. They're everywhere; the sun dried tomatoes of the new millenium. I hated them growing up when my mother would cook them to mush.