Thursday, March 10, 2011

Roasted Brussels Sprouts


Okay, before you decide you don't need to consider this recipe because nobody in your house will eat brussels sprouts, let me encourage you to try them this way. First of all, it's easy, second of all, it's tasty and finally, it's really good for you.

This is not so much a recipe as it is a technique.

Take a package of frozen brussels sprouts out of the freezer and let it defrost. It will take a while. You might have success using a microwave or warm water, but honestly, I usually take it out in the morning, throw it in the sink and forget about it until later in the afternoon. At some point in the afternoon I will open the package (and here is the only part of the recipe that is "work") and cut each sprout in half. You don't have to do this, but I like the way the cut surfaces cook up, personally.

Put the sprout halves in a large mixing bowl and toss with some salad dressing. I usually like a balsamic vinaigrette but last night I used a honey mustard vinaigrette and it came out delicious. Cider vinegar would be good with it too, especially if you make a dressing with bacon drippings and cider vinegar. (How could I be out of balsamic vinegar and not know it?) How much dressing should you use? Good question. Enough. Enough to coat the sprouts but not drown them. You can proceed immediately to cooking or let them marinate for an hour or two first.

Turn the oven on high heat 500F is not out of the question here. You will need to drive off a lot of moisture and the high heat is good for that. I have a convection oven now and use that for this dish, but I used to do it in a regular oven all the time. Spread the sprouts out on a baking sheet, sprinkle with course salt and put in the lower third of a hot oven. The first 15-20 minutes or so you won't see a lot of change as the sprouts are giving up their moisture. Give them a stir at this point and watch them every few minutes or so. You want to let them go until they show some real browning but you don't want them dried out and burnt! If you used a commercial salad dressing (I do sometimes) it probably had sugar in it and it will aid with the browning. All in all, if the sprouts were completely defrosted when you started it will take about 30 minutes in the oven.

Check the seasoning before serving, you may find you need salt and pepper. Enjoy!

1 comment:

Home Made Quilts By Granny said...

That sounds really good and I love
brussels sprouts. Trish