I never, ever in a million years thought I would type these words, but I'm going to do it: I couldn't stop eating the Brussels sprouts I made the other night. I was eating them like candy--picking them up with my hands, putting them in my mouth and letting them linger there a while to get all the wonderful flavors. I even had to e-mail my mom the next day and tell her that exact thing. She said "it brought a tear to her eye" to hear that (a little dramatic, but still). Growing up, she often made Brussels sprouts, and I absolutely hated them. They were always the frozen kind, boiled too long and lacking in flavor (sorry, Mom!).
But these Brussels sprouts ... Man! They were so delicious. I've actually been craving them since having them on Sunday. We got a stalk of them in our CSA box, and I also got the recipe from the CSA farm owners (we get our CSA from Tipi Produce. Love them!). The owners always include a newsletter with an e-mail altering us to a new box, and this recipe for Crispy-Edged Roasted Brussels Sprouts was included. I thought I'd give it a try, and I'm so glad I did.
The recipe is so easy--halve sprouts, lay on baking sheet lined with foil and olive oil. Roast 10 minutes, mix around, roast another five minutes. Sprinkle with sea salt. Voila! I wouldn't let the sprouts cool for 10 minutes as the recipe calls for--only a minute or two is enough. They were better warmer.
The sprouts tasted like nothing I had ever had before--sort of sweet, like they had been caramelized, and nutty. I honestly couldn't stop eating them! I think it goes to show that good food (organic, fresh and in season) cooked simply (just using olive oil and salt) is really, really good.
OK, my love letter to Brussels sprouts is done. But seriously, go try it for yourself!
I learned to love Brussel Sprouts this last year too! Except, they seem to give me gas. :P
ReplyDeleteRoasted is so good. That is natural carmelization for you! Next time, try this version. I promise you will die with pleasure!!
Slice/Chop brussel sprouts into slivered shapes. (Could do just fourths or something, but I like them all slivered up.) Sautee in a bit of olive oil on high until bright green and crispy. Toss with some salt and pepper and throw in a couple handfuls of slivered almonds and craisins.
Try not to eat the entire pan in one sitting. Again...the gas... :)
I just fell ln love with brussel sprouts too, love this.
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