Question

Can you give me the great recipe of the Brussels sprouts?  Thanks

Posted by Merce on Two Kitchens on 3/23/11

Answer:

Roasting is a great way to prepare vegetables – you can prepare them ahead of time and throw them in the oven right before serving.  Easy. Easy.

Tips for roasting:

            Roast in a very hot oven – 475 degrees F

            Cut evenly as possible

            Line the pan with parchment paper to avoid sticking

           

Roasted Brussels Sprouts  (3 to 4 servings per pound)

1lb Brussels Sprouts - trim, and halve lengthwise

3 tablespoons extra virgin olive oil

½ teaspoons kosher salt; more to taste

¼ teaspoons Freshly ground black pepper

Juice of a lemon (optional)

-       Preheat oven to 475 degrees F, position rack in the center of the oven

-       Line a rimmed baking sheet with parchment paper

-       In a medium bowl, toss the Brussels sprouts with enough of the olive oil to coat generously, and then add salt and pepper.

-       Arrange the Brussels sprouts cut side down on the baking sheet.

-       Roast until tender and browned, approx. 15 minutes.

-       No need to turn.

-       Place into serving bowl, add more salt and pepper if necessary and some lemon juice (optional)

Note:  I usually blanch the vegetables prior to roasting; this can be done the day before. 

Just place them in boiling water for 1-2 minutes.  Using a slotted spoon take them out of the boiling water and immediately place them in a pan of ice water to stop the cooking process. Then drain, and keep in the fridge till ready to roast.  Take them out before roasting and let them come to room temp.

This method actually gives them a bright green color that looks great when serving.

Cut them in half before roasting.