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I shied away from brussels sprouts until I found Ina Garten's (the Barefoot Contessa) recipe, and then I never looked back. I make 'em every few weeks, and I'm pleased every time.
They're deceptively simple and unbelievably delicious.
Roasted Brussels Sprouts
A cup of brussels sprouts, washed with the ends chopped off
2 tsp. olive oil
kosher salt for seasoning
Preheat oven to 400 degrees.
Spread the sprouts on an oiled pan and sprinkle with olive oil and salt.
Bake for about 12 minutes, turn, and bake for another 12-15.
The sprouts come out perfectly, with sweet, crinkled caramelized skins and tender, flavorful insides. They're on the firmer side, but plenty easy to eat.
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1-23-2008 @5:29PM Kat K. said... They're perfect with 5-8 minutes under the broiler, too. I make 'em at home all the time.
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1-23-2008 @5:27PM wynk said... mmm, I've made them this way too...faaaabulous.
although I still like them steamed with a wee bit of butter sauce too.
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1-23-2008 @5:27PM Unika said... I've made them this way as well! Made a convert of my boyfriend, who previously believed that no one should eat brussels sprouts!!! In fact, it may be time to make another batch! Mmm!
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1-23-2008 @5:18PM Verena Block said... I agree, roasting is fabulous. It is pretty much the only way I will eat a lot of different vegetables, like cauliflower and parsnips. I recently came across a simple recipe for sauteing brussels sprouts and tossing them with pasta and it was to die for!
http://www.epicurious.com/recipes/food/views/240591
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1-23-2008 @11:53PM joules said... I absolutely love roasted brussel sprouts! I also grew up eating them this way:
boil sprouts (slightly undercook) slice in half length-wise and drain... put some olive oil and sliced garlic in a pan, add brussel sprouts, balsamic vinegar, salt and pepper and sautee. They are great this way too!
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1-24-2008 @10:12AM jsled said... I've seen other recipes at the same temp but for 45 minutes, and they're just wrong; they always burn the sprouts. Even twice at 18 minutes is probably too long, imho.
Also, mixing in some garlic, slivered almonds, and/or diced prosciutto complements the nuttiness of the sprouts very well.
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1-24-2008 @10:13AM littlevegan said... I have used Brussels Sprouts in a variety of stirfrys.
I will occasionally boil them for about 5 minutes before chucking them into the wok with the carrots and peppers, but I have also had equal success with adding them, without a boil, at the start of the dish.
They taste fabulous with a sesame oil base, tofu, garlic, carrots and ginger. Fantastic!
Best!
Little Vegan
http://www.vegancowgirl.blogspot.com
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1-24-2008 @10:13AM AlyxL said... You still couldn't get me to eat those - they still look like Brussel sprouts!
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1-24-2008 @10:08AM Gobo said... Just so I'm making them right: are you supposed to keep them whole when you roast them, or cut them in half?
When I've roasted or pan-roasted Brussels sprouts before, I've done much the same but added garlic.
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1-24-2008 @10:11AM Ellen Slattery said... Hi Gobo,
Thanks for reading! I leave 'em whole, and just make sure to turn them halfway through. I'm sure you could cut them in half, too, though, and just shorten the roasting time slightly.
The garlic sounds amazing - I'll try that next time!
Ellen
1-25-2008 @9:31AM patricia said... Brussels is one of my favorite vegetables...
In Spain is typical boil the Brussels in water with a little salt and we slip them well until the Brussels haven´t got water.
We cut garlic in small pieces and then fry garlic in a frying pan. When garlic is gilded, we add little pieces of Serrano Ham, Iwe fry everything and, then we add Brussels to it...
Mmmmm, they are delicious...
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1-25-2008 @10:21AM allottap said... Hotdogs are full of salt and are poisson for the humans, animals should eat them, Think abou it
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1-28-2008 @12:32PM Gobo said... Why are you lecturing people about hot dogs on a post about Brussels sprouts?
1-29-2008 @5:16PM CW said... Another good way: render some bacon, then put the brussel sprouts into the pan cut side down. Once the leaves are turning brown and the fat is pretty much gone, add some chicken stock to the pan along with salt/pepper, cover, and wait about 5-10 minutes. When they get as soft as you like them, add the bacon bits back in and enjoy. Delicious!
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3-06-2008 @11:02PM frank said... http://www.webspawner.com/users/fsaturn/
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