January 25, 2012
If you had told me a year ago, that I would be posting a recipe for Brussels sprouts, I would have taken you by the arm and whisked you to the nearest nut farm. Now, I like my vegetables. Green beans, corn, broccoli, root vegetables, asparagus, kale, spinach…the list could go on and on.
There were however, until now, two vegetables that were most definitely NOT on my veggie love list. Brussels sprouts, and pickled beets. As a kid, I remember them being bitter and soggy, not two adjectives of something you want to put in your mouth. I guess I’ve never been brave enough to venture out and try them again…until now. I had some left over from the winter vegetable soup I made, so I wanted to use them up.
This simple way of fixing the little b-sprouts (sorry, I don’t know where that came from), has raised the yum factor of these round little guys in my opinion. All you’ll need is a little olive oil, garlic, salt and pepper. Oh yeah, and a nice hot oven. Got to get ‘em nice and caramelized.
Crispy Garlic Roasted Brussels Sprouts
(yield: 4 servings)Printable Recipe
1 lb fresh Brussels sprouts, stems removed and quartered
3 cloves garlic, finely minced
1 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 c. water
Move oven rack to the upper third and preheat to 425 degrees.
Put the Brussels sprouts, minced garlic, olive oil, water, salt and pepper together in a bowl. Toss to combine. You can add more salt and pepper to taste, as needed.
Empty the bowl onto a shallow baking pan or oven-proof skillet, and roast until tender and Brussels sprouts begin to turn crispy and caramelized, about 25-35 minutes. Every oven is different, so check your sprouts and adjust time as needed.
Remove from oven and toss Brussels sprouts in the pan, scraping up the good crispy bits. Enjoy!
(adapted from Epicurious)