LingEatsCake
"Yes, they look disgustingly testicular. Roast them!"
Where gourmands come to meet/eat.
A type of wild cabbage known for its small heads, which resemble lettuce.
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So first off: Yes, brussel sprouts look disgustingly testicular. They're unattractive, veiny, and I generally avoid them like the plague, having bad childhood memories of eating wet steamed ones b/c they were supposedly "healthy."
+3
All of that is true, but I'm an adult now who still tries to eat healthy, and I still have to eat my veggies. So here's a simple recipe that transforms the lowly brussel sprout into something crispy, snack-like, and quite delicious.
Believe it or not, it can be quite a party food. I can't over-exaggerate the golden, "roasted" flavor that these brussel sprouts take on.
ingredents
brussel sprouts, washed and cut in half
olive oil
salt
pepper
instructions
Preheat oven to 400F. Lightly coat the halved brussel sprouts with a bit of olive oil (less is more here). Salt and pepper them. Bake for 20 minutes, or until the edges turn brown and crispy. If you'd like, salt and pepper once more. Let cool. Enjoy!
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sunlightseasalt
March 26, 2009
TRY NUTMEG! I also roast them, with nutmeg as well as the salt, pepper and olive oil. Pinenuts sound good -- I'll try that.
LingEatsCake
March 26, 2009
Nutmeg? I would've never thought! I'll try it! That bottle of nutmeg on my spice rack has been sitting there long enough.
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lyssachttr
January 05, 2009
They really do roast incredibly well - it's like they were made for it. I roast them with red wine vinegar, apples, and bacon and it's actually an awesome dish (which surprised me considering the bad rep of the main ingredient!).
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liasol
December 28, 2008
I love me some brussel sprouts. Mom roasts 'em and tosses some crumbled bacon in with them. Not the healthiest choice, but it's mighty yummy and a good way to convince people to at least give them a shot. I now roast them with garlic and salt. Mmmmm..
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LingEatsCake
December 19, 2008
Thanks for the suggestions. I've always had them very plain with kosher salt, but pine nuts sound like a great addition. Rosemary? I'll give it a try.
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DesignDude
December 19, 2008
Rachel beat me to mentioning that we were talking about this in the office yesterday. But roasted is the only way I will eat these things (although I haven't tried deep-fried), and your recipe is about all I ever do with them. Sea salt or garlic salt can be a nice touch, and the addition of pine nuts or almonds has worked for me. I might also toss a little rosemary in for good measure.
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HealthyRache
December 19, 2008
Funny ... we were just talking about Brussel sprouts because I've never had them ... but your headline just kind of killed it for me. Roasted sounds good ... testicular .... not so much. LOL.
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LingEatsCake
December 19, 2008
LOL! I haven't had my coffee yet. ;)
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Friedpez
December 19, 2008
LMAO @ "disgustingly testicular" ahahhaa. Hey, it's what nature or God or whoever gave us so give us a little credit here haha!
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Quick Tip by Trekscribbler.
November 26, 2009
I enjoy 'em. Not a fav, by any stretch.
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Quick Tip by brighterdays.
November 26, 2009
When I was a young girl, my mother told me that these would make my eyes sparkly if I ate them. Wrong-o.
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Quick Tip by PeccatorImpius.
November 24, 2009
I love them sauteed, but steamed is great too as long as they aren't overcooked. Mushy Brussels sprouts are not good.
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Quick Tip by ariajuliet.
November 24, 2009
The only vegetable I dislike. I swear! My sister says they taste like...little farts. I've never had one I've liked, and I've tried lots!
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About the reviewer
LingEatsCake
I'm a curious foodie, a devout fashion gawker, and an unrepentant print nerd. I work at one of the last mainstream commercial magazines that's still printing. Other things … more
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About this food
The Brussels (or brussels) sprout (Brassica oleracea Gemmifera Group) of the Brassicaceae family, is a Cultivar group of wild cabbage cultivated for its small (typically 2.5–4 cm (0.98–1.6 in) diameter) leafy green buds, which visually resemble miniature cabbages.
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