The following words bring a fear to the hearts of many people: brussels sprouts. Kids and adults alike run for the hills when the see these little green balls of slime being prepared. Like many green vegetables they have been given a bad rap because people just didn’t know how to prepare them right. If you overcook them, they fill the house with a terrible odor and their appearance is even worse. But if you cook them right, your taste buds are in for a delight. The best way to cook them may be to roast them. Leaving the water out of the cooking process will keep them from becoming a slimy mess. When you roast them, you add a nice caramelized flavor to those mini cabbages.
For my first attempt to cook brussels sprouts, I followed the Barefoot Contessa, Ina Garten’s instructions. It’s pretty basic, just oil, kosher salt, and freshly ground black pepper. Then roast them for 400 degrees on a sheet pan until perfection. She recommend 40 mins, I think in my oven it came out to be a little less. If you wish to see the full recipe, visit Food Network’s website. There is a video available for viewing.
The sprouts came out good. Simple and easy side dish. Ina says she likes her to be nice and salty, kind of like french fries. So a little additional salt at the table, is nice. The carmelization you get from roasting, counteracts the bitterness that sprouts can bring to your taste buds.
Recipe Grade: B+