Sunday, February 21, 2016

Roasted Brussels Sprouts

Brussels Sprouts are one of those vegetables that are either loved or hated.

I have to admit it, I was strongly in the "EWW! Brussels Sprouts" camp.

For most of my life, in fact.

I like them raw, without any adornments, or seasonings, but cooked.


That changed when I tasted some my sister made a few years ago, they had a nice sweet/sour glaze.  And I thought then, well, I can eat them like that.
But I would never have dreamed of actually cooking some myself.
Until a few days ago.  
I was given a big bag of sprouts.  And, I accepted them.
Really, I did, with glee.
I had plans for them you see.
I was going to roast them, with a little olive oil and a touch of salt.
After cleaning them up. 

All I can say is this. OMG they were good.
And I had to restrain myself from eating them all before I took pictures.

I have to admit, I spoiled my dinner that night, I ate too many of the sprouts.
Yes, me.

 I know, right?

Here's how to make them. 

Recipe:  Roasted Brussels Sprouts
1 lb. Brussels Sprouts, washed and cut into quarters
1 scant Tablespoon EVOO (Extra Virgin Olive Oil)
3 grinds of salt or 1/4 tsp. salt

Preheat the oven to 425 degrees.
Wash and prep the sprouts, I cut them into quarters.
Toss with just a little EVOO and sprinkle with salt.  I used less than a tablespoon, and just a teensy bit of salt, maybe 1/4 teaspoon.  Three grinds of salt actually, from my Himalayan Salt Grinder to be exact.
Spread them out on a parchment covered rimmed cooking sheet.
  (I use a re-usable parchment sheet)
Bake until they start to brown a little, about 10 minutes, stir them up and put back in the over for another 5 minutes or so.

These are a lovely accompaniment to a nice piece of steak or grilled chicken or pork.

BTW, you can get the parchment sheets here at Amazon, just go ahead and click on the link.  I use my sheets for not only making roasted vegetables, but for meat, baking bread in my cast iron pot, and for baking cookies.  They clean up like a dream, and best of all, you can use them and use them and use them.  

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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