Wednesday, April 29, 2009

Roasted Brussel Sprouts

I have noticed that Brussel sprouts are not a popular vegetable among most people. When I talk to friends I have noticed that there are people that like Brussel sprouts, and that usually these people learned to enjoy them when they were children. What made them like them? I think it could be the attitude of their mother and father toward these cute "baby cabbages." My mother taught me that Brussel sprouts were one of the most fun cabbages, and they were made just for children, because they are like "baby cabbages." And who doesn't like babies? The other thing could be the way they were prepared. My mom usually steamed ours until they were soft and easy to eat.

I have tried using the pre-frozen ones you find at the store, and though I patiently gave them several tries, I could never make them have a pleasant texture. If a person thought that they didn't like brussel sprouts, but had only tried to eat ones that were once frozen, they would not have an accurate impression of what they really are like, and I can totally understand why they don't like them.

I usually buy them fresh, looking for the smallest ones, because they are most tender and easy to eat. Though the big ones can also be quite pleasant cut in half with a little salt sprinkled on each side.

My newest discovery in the preparation of brussel sprouts is that they are even more wonderful roasted. And even though my husband and I have very good opionions of brussel sprouts, but daughter not yet been convinced until I served roasted brussel sprouts.

Here is how to make them.

Roasted Brussel Sprouts
Barbara Frohne

Preheat the oven to around 400 degrees. Wash an adaquate amount of fresh brussel sprouts. Trim off a tiny bit of the stem end, and then cut each sprout in quarters, through the stem. Place them on a baking sheet, and if you desire add some slivered onion and thinly sliced garlic. The next part is optional, but if you wish, take a tiny bit of grapeseed or olive oil, about a teaspoon or more depending on how many vegetables you have on the tray, and rub that oil around until everything is coated. Place the baking tray in the oven and cook until they are soft and starting to brown. It might take 15 - 20 minutes. Stir them a couple times. Pull them out and serve, allowing them to cool just a little bit before placing one in your mouth. They can really burn straight out of the oven. You can sprinkle them with salt before serving, or allow each person to put on just what they need. In my opinion, they taste great even without salt, but others in the family need a little.

If you really like roasted garlic, now is a good time to place a whole head of garlic on your baking tray and let it cooked with the vegetables. Once out of the oven, you can let it cool, and use right away or at a later meal.

1 comment:

  1. I'm going to have to try this too. I've never liked brussel sprouts:) I do love veggies roasted though and that's my favorite way to eat asparagus. Maybe this will be the ticket for liking brussel sprouts!


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