Monday, February 21, 2011
Roasted brussels sprouts.
Early in the week, I roasted up some brussels sprouts to go with a big bowl of tomato soup. I know brussels sprouts are supposed to be awful, but give them a roast and I swear there's nothing better.
Roasted brussels sprouts
Preheat oven to 475. Give brussels sprouts a quick rinse and a pat-down with a towel to dry. Chop off the nubby ends before slicing in half lengthwise. Spray a cookie sheet lightly with oil, then arrange the halved sprouts on the pan on their backs, flat side facing upwards. Drizzle with olive oil and hit with salt and pepper before popping in the oven. I find that using chunky sea salt draws out the best flavor, but any type of salt will do.
Turn the oven light on and keep an eye on the sprouts, pulling them out once they've begun to turn golden brown at the edges - about 20-25 minutes.
Salty, caramelly little nuggets of vegetable candy. The transformation is incredible - you won't be disappointed. Try it with any vegetable - just keep an eye on them, as the timing will vary.