Talk of Tomatoes | Brussel Sprouts for "non-brussel sprout eaters"

Brussel Sprouts for "non-brussel sprout eaters"

6808400870 3753f9805b Brussel Sprouts for "non brussel sprout eaters"

We adore roasted veggies at our house. It seems the possibilities are endless when it comes to roasting veggies. Roasting is especially important for those eyebrow raising, face wincing vegetables (translation: not sure about these, mom.); roasting seems to assuage any concerns about flavor, texture and ultimately consumption. The proof is in the roasting: none of us liked brussel sprouts. BUT when roasted with olive oil and coarse salt they become an immediate favorite, a request in the name of side-dishes. Cooking them this way causes two of us to become giddy, and a third to keep saying: “I really don’t like brussel sprouts… but I really like these.” And a fourth? The jury is still out.This Thanksgiving, we have a history-marking, unusual dinner to attend. My dear friend is getting married, and Thanksgiving week is the time she chose. It is perfect, really. Not only is it her favorite holiday, but it will involve a pile of people coming together to be thankful for love, for festivity, for cause to celebrate over a table bursting with food.

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And we each signed up for a plethora of food favorites, must-haves for the big meal, memories from families near and far. My contribution will be brussel sprouts and orange rolls. I will roll up my sleeves and help everyone else, since these brussel sprouts—which often appear on our table at home—will take no more than 10 minutes to prepare:

Roasted Brussel Sprouts
brussel sprouts
olive oil
coarse salt (fleur de sel is best)

Cut tops off sprouts, slice in half if they are nearing the size of golf balls. Douse with olive oil, use hands to toss, so all are lightly coated with oil. Sprinkle with salt. Place in 400 oven for 30 minutes. Give thanks and serve.

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mooksma said (28 November 2007 at 8:36 pm):

Yes – my, a new look. Not sure I like it but I still love you! I have a great recipe for brussel sprouts, too. Maybe not QUITE as easy in some ways but very, very delish! As you say, trim and cut them in half (which will leave a blister on your cutting thumb if you are making several pounds). Saute in butter and olive oil with A LOT of salt and pepper. When they start to brown add a bit of water, cover and cook until tender (not long). If there are any left over, add them to cooked linguine with a bit of olive oil added the next day. Yum! Even the little ones love these!

Jancd said (1 December 2007 at 9:47 pm):

This is the perfect way to prepare brussel sprouts. I just empty a small bag of frozen brussel sprouts into a bowl, douse them with olive oil and salt/pepper. Stir them around to coat every sprout evenly, thrown them on a backing sheet and roast in hot 425 oven for about 30-40 minutes, stirring once. They come out soft, browned slightly, and wonderful.

Scott said (2 December 2007 at 5:19 pm):

I can never figure out why the sprouts get such a bad rap. I’ve decided that you can roast almost anything with olive oil and salt and it will be good. Almost…

Kara said (19 December 2007 at 2:53 pm):

if you just add some shallots to the olive oil and salt and pepper prior to roasting the brussel sprouts they take on a great taste. And to make it even better about ten minutes before they are done add a couple slices of chopped cooked bacon to the roasting pan. They are delicious.

Chris said (4 January 2008 at 3:34 pm):

I learned recently that if you cut the brussel sprouts in half before roasting it releases a “gas” from the inside that creates that funky unpleasant taste. I made this recipe and added finely chopped bacon and it was heavenly.