Monday, January 31, 2011

Roasted Brussels sprouts


If you think that you hate Brussels sprouts, this recipe will change your life. These fantastic roasted Brussels sprouts have converted 4 non-Brussels sprouts eaters in my life into Brussels sprouts lovers. And I am guilty of being one of the four. These are deliciously addicting-  salty and crunchy on the outside and tender- but not mushy- on the inside. We probably ate these as a side dish once a week for most of November and December!

To get the most flavor out of the Brussels sprouts, choose ones that are small, bright green, and look fresh.

Roasted Brussels sprouts (Ina Garten)
1 lb Brussels sprouts, washed and dried
2 tbsp olive oil
1/2 tsp maldon or other flaky sea salt
1/2 tsp freshly ground black pepper

Preheat oven to 400. Carefully cut away the bottom ends of the Brussels sprouts but leave the head intact. Remove any discolored outer leaves. In a large bowl, combine the Brussels sprouts with olive oil, salt, and pepper. Transfer to a baking sheet and roast for 35-40 minutes, shaking the pan to toss occasionally. They should be really crisp on the outside and tender inside. Taste for seasoning and sprinkle with additional flaky sea salt before serving if desired.

5 comments:

  1. I never ate Brussels sprouts before I had these and now I eat them all the time! Thanks for the great blog!

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  2. Haha I feel the same way! Thanks for stopping by!

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  3. I wanted to mention that at Uncommon Ground this past fall/winter (whatever the exact in-season for us) you could order a side of roasted brussels sprouts and it came with red grapes. Not too many, and I can't remember if they were also roasted a bit or not, but it was very delicious. I never would have thought to pair the two foods!

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  4. Ooh that does sound delicious! We had some fried Brussels sprouts with pear and burdock (sans the pancetta) at Zero Zero (a pizzeria) in the Winter that were heavenly. But so is anything fried.

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  5. Success on the recipe recreation tonight! Not as good as the original taste obviously but in the same stadium. Gracias Plate & Pour!

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