 |
| The Brussels Sprout |
Dear Brussels Sprouts,
I love you so much. I cannot stay away from you. I seek you out at the market every time I go. I'm not embarrassed to stare at you, touch you, pick you up, and ultimately take you home with me. I love you more than any other vegetable. Even the pea (and I love me some peas).
I love that you look like a tiny little green cabbage head. I also love how your wispy outer leaves fall away when I quarter you, and how those same leaves get all crispy, caramelized, and brown in the oven.
Can I tell you something? I didn't always love you. When I was a kid, I kinda didn't even like you. At all. Sorry. Had I known how absolutely amazing you are fresh or easily roasted, I would've felt much differently. Can you forgive me? I promise to spend the rest of my days loving and cherishing you.
Love,
The Enchanted Cook
The Easiest and Best Roasted Brussels Sprouts Ever
serves 4 as a side
Oven 450 degrees F, 20 minutes
Ingredients:
16-20 large fresh organic brussels sprouts, quartered (see Cook's notes for how to clean and prep)
2 Tablespoons extra-virgin olive oil
fresh cracked black pepper
sea salt flakes (I like Maldon's)
In a large bowl, toss the quartered brussels sprouts with olive oil, pepper, and salt so that they are evenly coated. It's okay that the leaves start to come apart.
Spread the coated and quartered bsprouts on a baking sheet lined with aluminum foil and place in oven.
Roast for 10 minutes, then take a spatula and turn bsprouts over. Roast for another 10 minutes or until crispy and brown on the outside, and soft and delicious on the inside.
 |
| The Easiest and Best Roasted Brussels Sprouts Ever |
Cook's note: How To Clean and Prep Brussels Sprouts
To prepare brussels sprouts - wash thoroughly, cut the ends off of each, and quarter (see below).
To prepare brussels sprouts - wash thoroughly, cut the ends off of each, and quarter (see below).
 |
| trim ends |
 |
| cut each head into four pieces |
 |
| trimmed and quartered |
I, too, am in love with those little guys. I roast them exactly the same way..... EXCELLENT - I could eat them every day! Better than candy in my estimation!
ReplyDeletemmm! it looks so easy and so amazing!
ReplyDeleteI had brussel sprouts at a restaurant about a year ago and loved them. I keep wanting to try to make them at home, but I dont know if my husband will be open minded enough. This looks DIVINE!
ReplyDeleteu need a new hubby
DeleteI just made this and tossed in some chopped carrot and beetroot too. SO good we ate it straight from the baking tray on the kitchen bench!! Thank you for the recipe
ReplyDeleteHi kaff44 - they are so addicting! Your additions sound yummy, too!
DeleteThanks,
Veronica
I love me some brussels! I've never tried them roasted, don't know why I never thought of that. I usually cut them like you demonstrated and sautee them. ( I add a pinch of red pepper flacks, too!) I will be trying these the next time I go to the market. I think I'll add spinach leaves, and cherry tomatoes as well for a light salad. Yum! Thanks for the recipe and idea!
ReplyDeleteJa ne
-The Girl
lol Jane, me, too!
DeleteGreat recipe and so thorough! I just happened to stumble upon your blog today and I'm so happy about it! I'm a big fan of brussels and have been for awhile but normally I saute them stovetop with EVOO, garlic powder, and Cavender's Greek Seasoning-- so I've been wanting to try something new. Let me just tell you that roasting them, "your way", was such a hit. Even my fiance, that isn't the biggest fan, went back for seconds and complimented them numerous times. I can't wait to try more of your recipes!
ReplyDeleteugottahavehart.blogspot.com
Hi Jamie - I'm so glad to hear that!
DeleteThanks!
Veronica
its really very great
ReplyDelete