I realize some of you are already gagging at the mere words "brussel sprouts." I've been there, and I feel your distaste. Then I was served brussel sprouts cooked this way – it was a life-changing experience:
Roasted Brussel Sprouts
2 pounds of fresh brussel sprouts, cut in half
1 red onion, cut in wedges
1 head of garlic, chopped
1 cup of melted butter
Mix everything together and spread in single layer on a baking sheet. Season with salt and pepper.
Roast for 45 minutes in a 400 degree oven, tossing occasionally.
The above recipe is a crowd pleaser at holiday dinners, but the butter quotient is a bit much for an everyday meal for one. So here's how I make them for non-special occasions:
Brussel Sprouts Lite
As many fresh brussel sprouts as you'd like, cut in quarters.
Place in single layer on baking sheet.
Spray liberally with olive oil flavored cooking spray (butter flavored would probably be just as good).
Season with salt and pepper.
Roast for 20 - 25 minutes in a 400 degree oven, tossing occasionally.
The key to both of these recipes is fresh brussel sprouts...which grow on stalks! I had no idea until I saw these at Trader Joe's.
I love brussel sprouts and have grown them in my garden for years. Will have to try your recipe for sure!
ReplyDeletethanks, i had no idea they grew on stalks an have never cooked a fresh one, but i will now. we love them, but i use frozen ones. even with the two of us, i make a meal like this. another meal that is easy is cut the ends off a zucchini and split it down the middle and do the same thing to it you did to your brusells, it is delicious and i do a pan of them and we eat it for a meal.
ReplyDeleteI agree with you whole heartedly about making a meal of one veggie....but not brussel sprouts...just can't get them down, cup-o-butter or not....
ReplyDeleteYUM! Just YUM!
ReplyDeleteI have never tried this with brussels sprouts which I love but love cauliflower and broccoli prepared that way-- sometimes sprinkling in some grated cheese (sheep cheese is my favorite but likely others would do as well.
ReplyDeleteLOVE roasted brussel sprouts. I use the same ingredients/technique, except I add sliced sweet peppers, or red peppers if I can't find the sweet ones. If there are any leftovers, I add them cold to a salad with greens, craisins, bleu cheese, and walnuts. yummy
ReplyDeleteThey're definitely an acquired taste. I never used to be able to eat more than 4 or 5. Now, I really enjoy them and I just steam them, add a bit of butter & salt/pepper. I'll give this recipe a try. We never get our brussel sprouts 'on the vine'. They must be very tasty when they're fresh like that.
ReplyDeleteYum. Another good variation, made with fresh ones: cut in half, place in a large baggie with fresh pear slices, leek slices and olive oil. After 30 minutes, spread and roast. When done, squirt liberally with lemon juice.
ReplyDeleteWe had them for Christmas dinner! Our daughter cooked them and mixed in bacon and onions. YUMMO! They were delicious! And, they are GOOD for you (like broccoli!)
ReplyDeleteAnd, yes, they do grow on stalks! I've seen them here in the valley, along with artichokes, which also grow up a single stalk. Guess I'll have to take some photos of them growing here.
ReplyDeleteBrussels are on the Dinner menu today. The local grocery sells them fresh - off the stalk in one pound bag.
ReplyDeleteWe saute them with onions/garlic and other vegetables.
Wash/rinse.
Cut off the small hard base -- cut in half or quarters so that all are similar in size. Marinate in a small amount of oil and water (3 Tblsp oil to 1 Tblsp water , salt and pepper)-- can be prepared ahead and put in the fridge.
We also slice small carrots/onions/garlic and sometimes add broccoli if we need more greens.
Saute pan with lid: Heat oil -- add red pepper flakes if you like spicey -- add brussel sprouts, cut side down if possible -- cover and let cook for a few minutes(they may spit and steam a bit). Add other vegetables - cover for 1 - 2 minutes. Uncover and stirfry if necessary. You may want to add your garlic near the end if you use it.
We don't use much salt in our cooking ... Black pepper in the marinade and then again when adding the other vegetables (season to your taste).
You can also add dried Italian Herbs for a difference.
Apparently they have been developing varieties of Brussels that are much 'lighter' in flavor and easier on sensitive pallettes.
I can't stand the smell of cooking greens / turnips etc. But I can eat Brussels.
M in NC
(with a well developed gag reflex that would impress a 5 yearold!)
Brussels sprouts are a hit here- but I never thought of roasting them. I'll have to try it!
ReplyDeleteI've always WANTED to like brussel sprouts, but I haven't found one I like yet. I will try your recipe with them on the stalk. Thanks.
ReplyDeleteI ate brussel sprouts in a restaurant and asked how they were cooked. Cut in half, drizzled with olive oil, sprinkled with salt, pepper, and a little brown sugar. Then roasted. I could have eaten a plate full with the steak as a side. Yum!
ReplyDeleteCarson, love you but uh.....no. Grew these in my garden years ago. Loved watching them grow, very interesting plants. Was going to be a good roll model and eat everything we grew and teach Shelley the value of homegrown food.....and then it was time to eat those things...and I failed miserably. I'll tell ya what, I'll give you my portions anytime. How's that? Great photo of "those things".
ReplyDeleteYUMMY!!!!Brussel Sprouts!!! Love them and this recipe will be tried in our kitchen...Never thought of doing them this way...I may also use some lemon juice on them....
ReplyDeleteThanks and have a Fantastic New Year with the herd....
Love from NC
A tempting recipe!
ReplyDeleteI'm not a picky eater ... quite the opposite, in fact ... I will pretty much take at least one bite of anything. Have tried Brussel sprouts just about every possible way, and have yet to find one that I like. Went so far as to blame the store-bought sprouts, growing my own in the 1980s (which is when I discovered that they grow on the stem like that. I guess I imagined them to grow in clusters like grapes.) Anyway, can't say that I have had them roasted. I think it's worth a try. Thanks for the suggetion.
ReplyDeleteLove them! I normally roast them at 400* with light olive oil (evoo can't take the heat) and sea salt.
ReplyDeleteRecently, we had them at a Chinese restaurant---they'd been sliced very, very thin, and stir fried in a wok with lemon peel, soy and butter. Topped with toasted sesame seeds. Yummy!
My favorite veggie is what you are talking about! Brussels Sprouts, roasted in oil has long been how I have cooked them.
ReplyDeleteBut I also have great affection for the Mother Plant, the lowly Cabbage. Cut a head in half, then slice verra thinly,steam the thin strips, and serve like spaghetti, with a good sauce and cheese. Yum!
Jo, Stella and Zkhat
Have always loved them, but for many an acquired taste. Roasted ones I first had at a hotel Thanksgiving buffet a few years ago. Lovely way to prepare. Fresh ones are the best, small ones if available.
ReplyDeleteI am happy just to steam and salt, but understand other needs.
ugg...no way! my dad used to eat them with a dollop of mayonnaise on them and i would gag just watching him eat them =o(
ReplyDeleteThank you for changing "there" to "they're." It made me itch all day. :-)
ReplyDeleteLove Brussels Sprouts. (We call them baby humanoid heads.) I will try your recipe!
I'd follow you into the fires of hell,Carson, but I draw the line at Brussels Sprouts :D
ReplyDeleteAll I can say is you can have my share. I don't like the smell of them while cooking. Enjoy your veggies.
ReplyDeleteThis has always been a fav recipe of yours...and I served it with the Christmas Eve dinner...with smashing success of course! My friend Gretchen who runs the Hotel Diamond serves it quite often with their family style dinners (I shared your recipe with her).
ReplyDeleteMe and Vimo don't get along...couldn't watch your movie :( I'll try again later.
Happy New Year to your and your herd~