When my sister came to visit last week, the first thing she asked me after hoping into my car at the train station was, "Do you have any brussel sprouts?" This might sound like a weird question, but the last two times she's stopped in Philly I just happened to have roasted brussel sprouts in the fridge. Sadly, this time around I didn't have any (although I had thought briefly about stopping to get some just the day before she arrived) and while we ate well while she was here (she makes a mean roasted sweet potato) I had started to develop a mean yen for some roasted brussel sprouts.
Last Thursday I finally slaked my thirst, as it were, with a pound of sprouts from my local produce market. I trimmed the ends off, sliced them in half and tossed them in a roasting pan with half a chopped onion, crushed garlic, salt, pepper and olive oil. They went into the oven at 375 degrees for about half an hour, until they were browned and tender. I finished them with a little squeeze of lemon and some chopped, toasted walnuts. Truly one of the best things ever.
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Reader Comments (Page 1 of 1)
10-16-2007 @ 10:15AM
jsmylie said...
I've never tried them roasted! But I do very much enjoy them sauteed, something my friend turned me on to last time she was in town. I'm surprised they're so universally loathed--they're a hell of a lot more accessible than, say, okra (ugh).
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10-16-2007 @ 10:23AM
Michelle said...
Yum, I just made roasted brussel sprouts last night! I also cubed some sweet potatoes and sliced some carrots, threw it all in the pan with kosher salt, olive oil, and crushed dried rosemary and some other dried Italian seasonings and it came out so good. The brussel sprouts were the best part. I don't think I would touch boiled brussel sprouts with a ten foot pole but man, are they good roasted!
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10-16-2007 @ 10:34AM
dan said...
One word: bacon! Following a tip from Ruth Reichl's "Garlic and Sapphires" I added a decent amount of diced slab bacon to a sheet pan of whole brussel sprouts before roasting. 'Cause you know, bacon makes *everything* better...and not that roasted brussel sprouts aren't delicious to begin with, but WOW.
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10-16-2007 @ 10:50AM
Wendy Buckley said...
I LOVE brussle sprouts! They get such a bad rap. It's just wrong! This looks delish!
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10-16-2007 @ 11:18AM
Jen said...
I usually shred and saute them with caramelized onions and hazelnuts, but roasting sounds wonderful!
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10-16-2007 @ 11:25AM
Katerina said...
I still have never made brussel sprouts, i really like them but no one else seems to. You may have made me brave enough though, thanks.
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10-16-2007 @ 1:18PM
Victoria said...
Ok, people. They are from Belgium, which means they are BRUSSELS sprouts. Argh! Incorrect usage drives me crazy! (Maybe that's why I'm an editor.)
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10-16-2007 @ 1:47PM
wintem01 said...
...and consequently why everyone hates editors. j/k.
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10-16-2007 @ 3:05PM
wynk said...
Mmmmmmmm I love roasted vegetables in general but roasted Brussels sprouts have a special place in my heart.
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10-16-2007 @ 7:18PM
LM said...
Though this may not make Victoria any happier, Wikipedia says that either Brussels sprouts or Brussel sprouts is an acceptable usage. People probably naturally dropped the "s" on Brussels because it is awkward to say when sprouts follows right behind. Anyway you say it, I love those little buggers roasted, steamed or pan sauteed.
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10-16-2007 @ 7:30PM
alosha7777 said...
I LOVE brussel (um, brussels O_o) sprouts. I wish my husband liked them too. but I am going to try this for sure - thanks marisa!
aloshaskitchen.blogspot.com
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10-18-2007 @ 12:02PM
Shiv said...
I love brussels sprouts roasted or sauteed, and tossed with a bit of maple syrup!
I even tempted my sprout-hating in-laws over to the dark side with this a few years back. Now they actually request it!
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10-20-2007 @ 8:54PM
sturgeon said...
I have done this, but didn;t use the lemon juice or nuts, sounds great.Also, split sprouts over hot coals out side after the rest of the stuff is cooked are great to. And IO have doused them in bacon fat before cooking, ,tasty. sprouts are great, I think people who don;t like them had them cooked to tateless mush as kids
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11-17-2007 @ 11:16AM
Janet Lyon said...
I haven't made Brussels Sprouts since my Mother passed Away. But, reading these recipes, I remember how much I loved them, the way she did them !! It wasn't the least fatty dish, but delicious. She lightly boiled , drained and buttered and salted them, then warmed them a little more in the oven. and, they were sooooo good.Hmmm. I think I need to have these again this year. thanks ! Jan
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12-25-2007 @ 6:03PM
jruhlen said...
You Guys are a lot fun to read about Brussels sprout,
I like to add some mustard seeds and some coarse German style mustard into the mix, including olive oil, kosher salt, ground pepper, and hazelnuts, then roast at about 400F for 25 min or so -- I cannot imagine why anyone would not like this dish, but since they are not so much in high demand, it keeps the price down, bought a whole stalk, very fresh-looking yesterday for about $4.5, very reasonable considering the time it takes to grow that stalk.
Jim R.
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