My Favorite Vegetable Recipe: Brussels Sprouts!
November 23rd, 2009
Most of us hated Brussels sprouts as a kid. And I still find them mushy and bitter whenever they’re cooked in any wet method. Dry-roasting, however, brings out their sweetness and gives them a crunchy texture.
And speaking of cold and flu season, Brussels sprouts are great immune-boosting food. They contain many disease-fighting phytochemicals, and are an excellent source of vitamin C. And they’re pretty! Here’s a shot from a recent harvest on the farm where I worked this summer.
This is more of a method than a specific recipe. Feel free to add fresh herbs, nuts, or whatever tasty additions you’d like. I also like this method for most fall and winter vegetables.
Preheat oven to 400 degrees.
Rinse sprouts, and slice in half from end to end, through the stem, removing any dead or tough outer leaves. Add sprouts to a large bowl.
Drizzle a small amount of regular olive oil over sprouts, tossing and stirring to coat. You could add fresh herbs at this point if you’d like.
Distribute sprouts on a baking sheet, cut side up. Sprinkle coarse salt over sprouts.
Roast for 30-45 minutes, removing when sprouts are browned and crispy. Serve hot! Just like veggie popcorn.