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.
Blogger Tips - Get This Gadget
Posts
Those sprouts look delicious! I have always loved "little cabbages" since I was a kid and called them that.
ReplyDeleteWith all the cooler weather creeping up, I have been craving brussels sprouts lately! Roasted is my favorite way...brings out that nutty sweetness hidden inside. These sound wonderful, Louanne! Thanks for sharing them with the hearth and soul hop this week!
ReplyDeleteDelicious! Roasting sprouts is the best way to go and yours look like they're roasted to perfection. I like to add just a little drizzle of balsamic vinegar when they're done roasting.
ReplyDeletethis is my favorite way to eat brussels sprouts! YUM!
ReplyDeleteLove that color on your brussels sprouts. I think I'd enjoy those caramelized flavors too.
ReplyDeleteI have been wanting to make roasted brussel sprouts for a while. Looks yummy!
ReplyDeleteI absolutely love brussel sprouts but do you know I've never had them roasted? These are a must try, thank you!
ReplyDeletei am a huge bsprout fan. i usually cook them in a bit of olive oil and bacon fat...but i love the idea of roasting them. especially as part of an already calorie laden thanksgiving feast...who needs to add more?! thank you for linking this beautiful recipe up to tuesday night supper club
ReplyDeleteI wasn't eating Brussels sprouts either as kid, but then again I wasn't eating anything green. Growing up I realized that my taste started to change. I started eating things I hated and that included Brussels sprouts. I love them and I like the way you cooked them.
ReplyDeleteMy Dad would love these! He is always hinting I should cook more brussels sprouts. I love the deep, rich color. Bet they are really tasty.
ReplyDeleteI just got a package of brussel sprouts, this would be a great way to make them!
ReplyDeleteLove, love, love brussels sprouts. We ate them when I was a kid but they tasted nothing like roasted ones do.
ReplyDeleteLouanne, I bought brussel sprouts today - I wasn't sure how I was going to prepare them but now I know! Thanks for linking up the hearth and soul hop!
ReplyDeleteLouanne, I am just laughing so hard here. As a child my mum served us tons of boiled and killed brussel sprouts and I hated them! It wasnt until my brother, who also had a hatred for them MADE me make a Mark Bittman recipe for roasted sprouts that I fell in love! they are certainly awesome and roasted is the BEST way to go! Thanks for posting on the hearth and soul hop! :) Alex@amoderatelife
ReplyDeleteI just wanted to let you know that I made these last night and they were delicious! I posted your recipe and linked you to my site. :)
ReplyDelete