Monday, November 28, 2011

Oven Roasted Brussel Sprouts

Okay, I understand...brussel sprouts are not exactly the most favored of all the veggies in the plant kingdom.  But there is a way to prepare them to where they can be transformed into something absolutely savory.  Ready? "Oven Roasted Brussel Sprouts."  It is the simplest of ingredients...the easiest of techniques, and a huge, huge, pay off of flavor, it is almost like redeeming brussel sprouts from near annihilation.  Now, just like I gave you my word on the anchovies (from the last post), I will once again give you my word on this.  You will like this taste so much, you may never do brussel sprouts any other way, I promise.

1.  Fresh Brussel Sprouts - I like to get the big kind, not the baby sprouts.
2.  Extra-virgin Olive Oil - you can't go wrong with this fruity flavor (please do not try regular Olive oil, it just doesn't have the same flavor - and when you are dealing with brussel sprouts, you need all the flavor help you can get).
3.  Kosher salt - The texture of Kosher salt is superb.
4.  Fresh crack black pepper - no other way, no other kind will do.

First, cut your brussel sprouts into two by halving them.  Second, remove the base of the sprouts (that would be the stubby or "woodsy" type texture).  Third, place the sprouts on a cookie sheet.  Then drizzle it with extra-virgin olive oil, salt and pepper them (be ever so slightly generous with all three components).  Set your oven on 400 degrees F, and place the cookie sheet or baking sheet inside the oven, and roast it for 30-35 min.  You will see some really neat caramelizations on your sprouts.  Transfer them from the sheet to a serving bowl or a plate.  Bon appetit (enjoy your meal)!

I have had some avowed brussel sprout haters change their minds when the roasted sprouts hit their tastes buds.