OK, so I’ve been a truant Monday Vegetable Spotlight blogger. It’s been rough sticking to any particular blogging schedule, what with the huge move to a new (temporary) city and all. I’m ready to go again and it’s a good one! I think a lot of people are still scared of Brussels sprouts because of their big, mean, BAD reputation as one of the most hated foods, sort of like lima beans. I get it. If you’ve had a bad and overboiled experience with these beautiful green vegetables; they’re very bitter. However, no vegetables are delicious prepared in an old fashioned, boiled-to-soft and smothered-in-butter-to-hide-that-fact manner.
Yes, Brussels sprouts are a little bitter, but you know what else they are? Nutty. So, very, deliciously nutty. They are also savoury and rich. There are some methods using apple juice or apple cider vinegar that allow you to pan-fry your sprouts and they’re all right. I have to tell you, though, the true key to LOVING the sprouts is roasting. Look for spouts that are firm and have a consistent green colour. The leaves should look supple and not have any wilted or dark parts. The size of the sprout doesn’t matter so much, as you can cut them in half or quarters, to reduce roasting time and to ensure you have the largest surface possible for caramelization. This Monday Vegetable Spotlight, written on Canadian Thanksgiving, isn’t even pretending to give you a second recipe for Brussels sprouts, we’re just going straight to the point. This is the one and only way to learn to love these vegetable, even in adulthood. I like mine pretty dark, but you can pull yours out with slightly less colour, if you think you’d prefer it. Get your roasting pans out, we’re making a masterpiece.
2 pounds Brussels sprouts, ends trimmed and any loose leaves discarded
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Freshly cracked black pepper, to taste
Preheat oven to 400 F. Half or quarter your trimmed sprouts to be about the same size as your smallest Brussels sprouts. Lay out in a single layer on a roasting pan (or two, depending on the size of your pan). Drizzle with oil and sprinkle with salt. Roast for about 20 minutes, until a deep golden-brown colour has been achieved. This may take a little less or more time, depending on the size of your Brussels sprouts. Serve hot (or steal cold ones from the fridge as a midnight snack).