Roasted Brussels Sprouts
You probably don’t like brussel sprouts very much. Most people don’t. I don’t. They’re sulfurous and bitter, they’re usually served boiled or steamed, or worse, fresh out of the microwave. They represent everything that our inner child hates about being forced to eat vegetables.
Right up until you roast them. My wife and I fight over roasted brussels sprouts. We carefully count out an even share to ensure that nobody gets shorted. They become the highlight of a meal (we last had them as a side with lamb burgers, and the sprouts were still the most exciting thing on the plate!). I cannot overstate how exceedingly good roasted brussels sprouts are.
And the recipe is wonderfully simple. Preheat your oven to 425ยบ. Toss sprouts in a bowl with oil, salt and pepper until coated. Place on a baking sheet and roast for 15 minutes. Turn them and roast for another 5 minutes. Keep doing that until they’re soft and the exterior leaves have gotten well browned (almost black). The best way to tell if they’re done is to taste them.
Roasting, by the way, is a great way to prepare pretty much any vegetable- mushrooms, peppers, broccoli, anything not leafy. It’s all good, but the transformation roasting works on brussels sprouts is essentially alchemy.
NIGHTNIGHT by DEDDY
