Despite them being the most notorious mom-please-don’t-make-me-eat-that food, I had never actually had Brussels sprouts until a few nights ago. Although it is entirely possible that I am blocking a horrific encounter from my memory. But, this being a blog of food adventuring, I thought that I should attempt to conquer one of the most hated of all vegetables through the magic of roasting.
And even though I was expecting to be pleased (ok…mostly to find them bearable), I was actually impressed. They were faintly crunchy on the outside and soft on the inside, and, with plenty of salt, were pretty tasty. Ina Garten (whose recipe I used to approximate cooking time and temperature) suggests putting plenty of salt on them, like French fries. And my first reaction was “How can you even reference French fries in a recipe for Brussels sprouts?” But there really is something vaguely reminiscent of fries, as strange as it may sound, especially after they are nicely salted (but don’t get too carried away by this metaphor…they are Brussels sprouts after all).
Roasted Brussels Sprouts
adapted from Ina Garten
Prep Time: 10 minutes
Cook Time: 40 minutes
1 pound Brussels sprouts
2 tablespoons olive oil
1. Preheat oven to 400 degrees Fahrenheit.
2. Wash Brussels sprouts well to remove the dirt that is often stuck in between the leaves. Cut off the brown stem on the end, and remove any outer leaves that are yellow. If desired, cut Brussels sprouts in half (height wise-from the stem up). Place on a baking sheet.
3. Pour olive oil over them and sprinkle with a generous pinch of salt and a pinch of pepper.
4. Roast Brussels sprouts for 35-40 minutes, until they are browned on the outside but still tender on the inside. Toss them occasionally on the pan to ensure even cooking.
5. If desired, sprinkle with more salt before serving.