Tuesday, November 3, 2009

Roasted Brussel Sprouts

Why do people act afraid at the mere mention of brussel sprouts? If it is because they are frequently boiled and served as is, i guess i understand, but with a little jazzing up, they can be a sweet and crispy addition to a meal.

This time of year we eat brussel sprouts multiple times per week. I buy 1 or 2 stalks a week when they are fresh from the field, and we gobble them up. I always make them the same way too.

My recipe!

Snap off as many fresh brussel sprouts as needed for your meal. Make sure to trim the tough end off that was once attached to the stalk.

Cut all sprouts in half and rinse under cold water, drain well, and blot with a dry cloth.

Mince 4 large cloves of garlic and toss with sprouts in a large bowl. Drizzle with a generous amount of olive oil. about 1 tsp of corse salt and the same of freshly ground pepper. Toss

Pour out onto a cookie sheet and place in a preheated oven at 500'F. Make sure to check them every 5 mins or so and flip around with a flipper. after about 10-12 mins turn the oven up to broil and cook for an additional 3-5 mins or until sprouts are grilled well, and some of the leaves are turning crispy.


  1. Brussel sprouts?! I dunno... still sounds iffy.

  2. Sounds yummy, Nell. I make them by chopping a strip of bacon up, cooking until crispy in a saucepan, draining most of the grease, adding some olive oil, then the halved brussels sprouts. Once cooked, a grind or two of pepper finishes them off. YUM!!!