We never ate brussels sprouts growing up, which I find odd, given the fact that we ate tons of cabbage, broccoli, and cauliflower, so it wasn't as though we had a cruciferous vegetable prejudice. The first time I remember eating them was at a crawfish boil that I attended while at LSU. Yes, the brussels sprouts were boiled along with the crawfish, potatoes, and corn. They were awesome! Wonderfully spicy and salty and just perfect! I thought "where have you been all of my life?" For years, I boiled brussels sprout in water seasoned with
seafood boil. It wasn't until about 10 years ago that I discovered roasted brussels sprouts. I was at a dinner party, and the hostess served them alongside something; I honestly don't remember, but, ah, the wonder that is a roasted vegetable! Now, while I thought they were delicious, me being me, I knew they'd be even better if they had a bit more caramelization. Never one to shy away from intense flavors, I begin testing higher temps and longer roasting times, until I arrived at these lovely little brown gems. Deeply brown and caramelized, sweet, with slightly crunchy outer leaves, and a meltingly soft interior, it puts those boiled sprouts to shame. Not that I don't still add them to any seafood that I boil, because I do. Of course, if you're not a fan of deep caramelization, you can certainly remove your pan of sprouts from the oven before they become too brown, but I urge to live dangerously, and taste the wonder that is a dark-roasted sprout!
Roasted Brussels Sprouts
Printable recipe
1 lb fresh brussels sprouts
2 tablespoons extra virgin olive oil
Kosher salt
Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Trim and rinse brussels sprouts
Toss with olive oil and pour out onto prepared baking pan.
Roast at 450 degrees for 25-30 minutes, or until desired color is reached and sprout is tender.
Sprinkle on kosher salt and serve.
Linked to
Hearth and Soul,
Tuesday Night Supper Club,
Tuesdays at the Table, and
Tempt My Tummy Tuesdays.
