Monday, January 21, 2013

Roasted Brussels Sprouts

One of my favorite winter vegetables are brussels sprouts!! To me they are the perfect winter vegetable.  But cooking them the right way is very important otherwise they loose their flavor and become soggy.  

I've found that the perfect way to cook them is to roast them in the oven.  It's just as easy as steaming them but SO much better.

Simply mix the halved brussels sprouts with EVOO, water, salt and pepper. Place them on a baking sheet and cover tightly with foil. Bake for 10 minutes, remove the foil and bake for another 8 to 10 minutes.  Trust me it's that easy! Next time you see brussels sprouts in the grocery store take a chance and try cooking them this way. 

Roasted Brussels Sprouts

Adapted from Cook's Illustrated

2 pounds brussels sprouts, trimmed and halved
3 tablespoons EVOO
1 tablespoon water
Salt and pepper

Preheat the oven to 500 degrees. Toss the brussels sprouts, EVOO, water, salt and pepper until the brussels sprouts are coated. Spread the brussels sprouts out on a rimmed baking sheet and turn them so the cut side is facing down. Cover the baking sheet tightly with foil and roast for 10 minutes. Remove the foil and cook for another 8 to 10 minutes until they are crispy and golden.  Serve and enjoy!

1 comment:

  1. We love brussel sprouts that are roasted or sauteed with EVOO, S & P! Recently we started squeezing a lemon over the sprouts right before we serve them. So yummy!