June 20, 2011

roasted brussels sprouts

Brussels sprouts are like that guy who was the big nerd in school, the one that nobody really liked and usually stayed away from because he kind of smelled bad, but then he shows up to the 10-year reunion and has become an enormously successful inventor or business owner and his looks have finally settled into place and he's super attractive and doesn't even know it, which makes him even cuter.

You know that guy?

Brussels sprouts (by the way I just found out it's brussels with an "s", which I think is kind of annoying because the "s's" blend together so you might as well just call it brussel sprouts like I always have and think is better anyway) were always a hated menu item in our home. They were mushy and stinky and just the worst kind of green vegetable, besides lima beans obviously. 

Then I picked some up recently, thinking that I should give them another shot since it's been so long and maybe they've changed and become successful business owners or something. Because they definitely still looked the same.

And what do you know, they were delicious! 
They must've just needed that 10 years to mature. Just like that nerdy guy.

Okay but actually it's all in the preparation. 

My mom is a good cook, but sometimes maybe we had brussels sprouts that had been beaten into submissive little squishies, and I don't know how it happened.

These kind are easy and beautiful and crunchy and hubby and I both fell in love with them. 

Roasted Brussel(s) Sprouts

Brussels sprouts 
Olive Oil (I used lemon infused, delish)
Kosher Salt
Fresh ground pepper or Lemon pepper (I like it with lemon pepper)

Preheat oven to 400. Line a baking sheet with aluminum foil.
Heat a pot of water to boiling. While it is heating, remove any bad leaves from the sprouts and trim any stems that are too big. Don't cut the stem too much though or the sprout will fall apart. Then slice each sprout in half lengthwise.

Place sprouts into boiling water for 1-2 minutes, until they are nice and beautifully bright green. While they are boiling, fill a large bowl with cold water and some ice. 

Remove the sprouts with a slotted spoon or just dump them into a strainer, then put them immediately into the ice bath to stop them from cooking.

Place sprouts, cut side up, onto foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss them around a bit to coat them and add more seasonings if you need to.

Place them into the preheated oven and roast for 10-15 minutes.

I served them with these chipotle sliders, which I wrote about on In Good Taste. Check it out here if you want!

1 comment:

  1. I have never been a fan of brussel sprouts, but yours are tempting me. Growing up, my mom always boiled them into submission as well and just the thought of it makes me gag. I just might try yours though. Thanks!