Roasted Brussel Sprouts: Try them, and be thankful!November 25, 2008
I love brussel sprouts. This is as surprising to me as it may be to brussel-sprout haters out there.
My first encounter with sprouts came under the worst possible circumstances: served as airline cuisine. Slimy, smelly and downright repulsive, they not only fouled my taste buds, they also fouled the air in the cabin. Those brussel sprouts were filthy little heads of cabbage, and I decided they might be the one vegetable that this vegetable lover loathed.
Enter the husband’s cooking (again). Under his excellent watch, foul little brussel sprouts are made delicious. Roasted to toasty golden perfection, they are savory, satisfying little bites of veg. They even have a subtle sweetness akin to popcorn. And much like popcorn, I eat them by the handful.
I admit, I’m all about the sides… and at Thanksgiving, sides are king. I suggest you add a little bit golden green to your groaning sideboard this Thursday in the form of roasted brussel sprouts. Try them. I think even the skeptical will agree: They are, indeed, something to be thankful for!
And now, the husband’s take…
As my wife stated, she’s about the sides. And I can’t blame her. On this day of turkey, you can see why the sides are bigger players then on most days. As a result, I’m giving you a quick, easy and delicious recipe for the day — roasted brussel sprouts.
This is one of our family’s staple. We make this about twice a week during the fall and winter. And, as I’ve converted several people myself, I’m convinced this is the way to make even the biggest hater of brussel sprouts reconsider. We tend to think they smell, not like boiling cabbage, but popcorn.
Have a Happy Thanksgiving! If you are not in the US, it’s a great holiday to celebrate what you have been so lucky to receive this year. So I wish you Happy Thanksgiving as well!
Roasted Brussel Sprouts
1 lb. brussel sprouts
3 tbsp. olive oil
1. Slice the brussel sprouts in half through the stem. Trim off any rough part of the stems and pull off any bad (brown or with holes) leaves. This can be done hours in advance.
2. Preheat the oven to 400F and turn on the convection feature. If your oven doesn’t have this feature, then preheat to 425F.
3. Toss the prepared sprouts in olive oil.
4. Heat a large, oven-safe pan over hight heat and coat the bottom of the pan with olive oil. Once the oil is shimmering, add the brussel sprouts to the pan. Work quickly to make sure the cut side is down. This should cause a sizzle.
5. Liberally salt the sprouts. Keep the pan on the stove over high heat until the sprouts begin to brown on the hottest parts of the pan.
6. Move the pan to the oven. Check about 10 min into the cooking. Flip the sprouts over. They should be very dark brown on the bottom. Cook for another 10 min or until all the sprouts are completely golden.
Note: If you are doing a very large batch or don’t have an oven safe pan, I recommend using a cookie sheet instead. Simply use two burners of the stove, and place the sheet over medium high heat. Spray the pan with a vegetable oil spray. Add the sprouts cut side down and then move to the oven. Takes about 20 min per side.