Brussels sprouts. Tiny little bright green cabbages. YUM!
Growing up, I was that kid who LOVED Brussels sprouts. I used to beg my mom to make them. She would simply boil them – I’m sure to states of over-cooked mush – and then toss them with a little butter, salt and pepper. To this day, I still love them sautéed with bacon and pecans or in a creamy gratin with pancetta and shallots. Earlier this year while working on MasterChef, one of the contestant challenges was to guess the ingredients in a dish and replicate it. I created a cole slaw with blanched Brussels sprouts, Granny Smith apples, pecans, and a spicy jalapeno vinaigrette! Amazingly delicious… even Gordon liked it!
Today, my preferred way to cook these little green orbs simply is tossed with a little olive oil, salt and pepper then roasted in a hot oven. They are all at once tender, crunchy, sweet, and umami.
Roasted Brussels Sprouts
1 to 1 1/2 pounds Brussels sprouts
2 tablespoons good quality olive oil
Sea salt
Freshly ground black pepper
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, if desired.
Wash Brussels sprouts removing any outer leaves that are loose or have yellowed. Trim off brown cut end of stem. Place on baking sheet and toss with olive oil and sprinkle with salt and pepper to taste. Roast in preheated oven for 35 to 45 minutes or until fork tender; occasionally shaking pan to turn sprouts.
Remove from oven and serve immediately. It’s that easy.
Serves 4.
Selection Tips: Although they are in the stores pretty much year-round, the actual growing season is September through mid-February. Brussels sprouts range from 1- to 1 1/2- inches in diameter. Look for smaller, tightly closed, compact, bright green sprouts. Try to select them as close to the same size as possible for even cooking. Store unwashed in an air-tight container in the refrigerator, but try to cook within a couple of days of purchasing as the longer they sit, the more pungent they become. Some stores (like Trader Joe’s) and farmers market sell them still on the stalk for ultimate freshness.
These simple Roasted Brussels Sprouts would make an easy side dish to accompany your Holiday meal. Eat seasonally and enjoy!!
Peace – J
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I often have BIG ideas about food, my business and life in general. Ideas and thoughts that I need to get out of my head, but seem to get bogged down as to whether or not it these ideas are showcased in the appropriate venue. So I've decided to just put it all out there. I've redesigned this site and now (hopefully), I will release into the interweb the ramblings of my mind.
Peace.
