Thursday, October 30, 2008

Roasted Brussels Sprouts

I know that for most people Brussels Sprouts are not a favorite.
Growing up we always had them every Thanksgiving. My mother used to just simply boil them, butter them & serve. I actually always liked them. I wouldn't say loved them, but I didn't hate them either.
But, I actually love these.
A friend taught me how to prepare them this way & now we make them quite often every Fall. DH even likes them.

Lately, I've been finding them sold at the store still attached to the stalk. They are fresher this, you can see what you're getting, which is nice.

Start by preheating the oven to 425 degrees.
Remove all the Brussels sprouts from the stalk, or take them out of the package if you have one.

Cut the ends off & peel away any dark green outer leaves. Or any leaves that are dirty, or bruised.
Rinse clean.

Spray a cookie sheet, or casserole dish with non-stick cooking spray. This helps to make clean up easier.

Toss with a generous amount of olive oil, salt & pepper.

Pour into the baking dish & cook for about 45 minutes. Toss them frequently, so that they brown evenly.

This is what they look like when they are done. And, no, they are not burnt. You want them this way. The outside should be caramelized & the inside will have the texture of mashed potatoes.


suzy said...

Since having these roasted brussels sprouts at your house a couple weeks ago, alex makes them almost every night!

Emily said...

Sounds like Alex really loves brassica oleracea gemmifera.

Suzy said...

He does like brassica oleracea gemmifera a lot. But, I think he prefers my Gräfenberg spot more.

Emily said...

I had your brussels sprouts last night and I'm afraid I pooped out my baby this morning.

Lauren said...

Well, first time checking out your blog...what beautiful pictures you take, my dear! And I pretty much HATE brussel sprouts, but I'm willing to take your word for it and try them this way...the do look yummy when YOU cook them...

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