I admit that I have retained my childhood fear/dislike of brussel sprouts well into adulthood. But just as I have been trying to accomplish with other food groups (a post on that topic is forthcoming), I recently bought some brussel sprouts at the farmer's market to try to finally enjoy these healthy vegetables. Initially, I thought I would make use of my new CooksIllustrated.com online membership, but instead I happened to bring up brussel sprouts when I saw my cousin Chinni. She and her husband swore by a roasting recipe that she had tested to perfection (the analogy to the resulting roasted brussel sprouts was popcorn), and so I decided to try this approach.
The recipe turned out really well -- the brussel sprouts were both caramelized and crisp. I think the next time I make this recipe, I will try to cut the pieces more uniformly in size so they roast more evenly (some of the larger pieces weren't as tasty as the smaller halves) and also tinker with the baking time a bit (not sure if that means more or less time yet!). I will probably also season the sprouts more generously because I think I was a little too hesitant to do so during this first go-round. The details on my brussel sprouts attempt follows the picture of the roasted sprouts.
Chinni's Roasted Brussel Sprouts
Ingredients:
- Approx. 3 cups brussel sprouts, washed and halved
- 2 tbsps. olive oil
- 1 clove garlic, chopped
- sea salt to taste
- Pecorino or Parmesan cheese, finely shredded or grated (optional)
Directions:
- Heat oven to 450 degrees, and line large roasting pan with foil.
- Place the halved brussel sprouts in a medium-size mixing bowl, and pour the olive oil over the sprouts. Sprinkle with the chopped garlic and sea salt, perhaps 1 tsp. to start.
- Place the seasoned brussel sprouts on the pan in a single layer with the cut sides down.
- Bake for 17 minutes or until browned, and flip the sprouts over. I baked the sprouts cut size up for approx. 3 - 5 minutes before then sprinkling grated Pecorino lightly over each of the tops.
- Bake for another 3 - 5 minutes, or until uniformly browned.
- Remove from oven, add additional salt as necessary and serve!
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