A while ago, I banned brussel sprouts. I had tried a few recipes, and they never tasted good. So when someone mentioned that they loved roasted brussel sprouts to the point of scouring three different grocery stores in search of frozen brussel sprouts, I was dubious. But I am nothing if not forgiving, so I gave the mini-cabbages another try. I picked up fresh brussel sprouts from the West Side Market (from the Old Man in the OSU hat), chopped them in half, sprinkled them with olive oil, salt, and pepper, and popped them in the hot oven.
It is truly a testament to the roasting process that it can even make brussel sprouts, indeed, taste yummy. The bitterness is muted by a roasted sweetness, making this previously unloved vegetable actually tasty.
I've got another one for you. Clean and half them. Place cut side down and saute at low/med in olive oil (2 tbls or so, butter works too or combination) with lid in place for 10-15 minutes or until they begin to soften and lightly brown on cut side. Remove lid and drizzle honey on them starting from the outside of the pan coiling inward. Let cook another 3-5 minutes. Add balsamic vinegar to mix (just enough to cover bottom of pan). Let mixture reduce until distinct syrupy bubbles appear. Kill the heat let stand for 2-3 min. then serve Awesome! You'll love me for this one. Please stop by outpost-earth.com and add you blog to outpost-food, we'd love to have you as part of the family.
ReplyDeleteI went to a restaurant and got a roasted half-chicken with potatoes, and roasted brussel sprouts made with a cream sauce that included garlic and bacon. I'd always hated brussel sprouts until then, I liked them better than the rest of the meal!
ReplyDeleteSorry for the back post but I have to comment! I thought I hated brussel sprouts until I saw them roasted and in a salad bar in NYC. I thought, I'll try one today and see if I really do hate them. Well, I liked it, I really really liked it! Now I love them, roasted, steamed, delicious. Who knew. Cheers to brussel sprouts and other delicious vegetables that get no respect!
ReplyDeleteI love brussel sprouts too but my cooking them lacks variation. I can try yours.But I do love steamed brussel sprouts too, tossed with either some butter or oyster sauce.
ReplyDeleteHere's a reat way to serve brussel sprouts-shred them in a food processor and sprinkle olive oil, salt and pepper on them. Roast them in the oven, they
ReplyDeleteare divine. Even people who don't like brussel sprouts like this. They carmelize in the oven and the shredded texture is more palatable.
Isn't it funny the difference roasting can make? Roasted cauliflower is a different beast altogether from its steamed cousin... I haven't (yet!) roasted my sprouts, but what I often do is to cut them in half and sautee them cut side down in olive oil until the start to brown. Then I add some chopped onions, garlic and bacon and sautee until the sprouts have reached the desired tenderness and the bacon is cooked. If Foodgoat prefers his bacon crispy, you can alsays crisp bacon bits in a separate pan and add them to the sprouts at the end. Sauteeing imparts a lovely nutty taste to the sprouts - very moreish!
ReplyDeleteALl the best for 2007!
I tired JT Chandler's recipe tonight and my man is hooked! thanks!! :o)
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