roasted brussels sprouts

Roasted Brussels Sprouts

I've been stealing a lot of ideas lately. I'm not sure why, but I am tired of all my old standards and haven't had a lot of creative energy. Good thing for my fellow Albany bloggers!

These are the best brussels sprouts I've every made. They are also the only brussels sprouts I've ever made where I had to compete with my children for seconds.

Thanks to Alex and Cati. Here is a link to their inspiring post.

Here is the recipe.

You can buy beautiful stalks of brussels sprouts at the Honest Weight Food Coop. They are $2.99 a stalk. That made enough for my family of six, but we were fighting over the last bits.
brussels sprouts on stalk


One other tip, I made the "mistake" of going downstairs to work for a few minutes while they were cooking and forgot about them.

Many of them turned brown and crispy on the outside. I thought I'd over done them, but it turns out that brown and crispy flake of brussels sprout leaves with salt roasted on to them are amazing. My kids picked all the outsides off and left the softer middles for me. Thanks guys.

Tin foil on the bottom of the pan made for a quick clean up.

brussels sprouts in roasting pan

posted November 5, 2007 | link | comments (5)

filed under: Ingredients, People, Recipes, Roasted brussels sprouts

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Comments

Hey, you're making me look bad! I kid, great photos and post. Did you notice a nutty aroma from the brussels sprouts while cooking? We are never boiling again.

I am glad you and the kids liked 'em. How mant parents can boast that their kids ate their brussles sprouts too quickly?

;)

- by Alex on Nov 5, 2007 at 12:15 PM | link

Hey, you're making me look bad! I kid, great photos and post. I "stole" the recipe myself, so I guess I won't demand royalties from you. Did you notice the nutty aroma from the brussels sprouts while cooking? We are never boiling 'em again.

I am glad you and the kids liked 'em. How many parents can boast that their kids ate their brussles sprouts too quickly?

;)

- by Alex on Nov 5, 2007 at 12:17 PM | link

You know what's also good with sprouts made this way? Bacon. It will cook right along with the sprouts.

Of course, a lot of things are good with bacon.

- by g on Nov 5, 2007 at 12:21 PM | link

hey, i just made those too! go alex for inspiration! i added a little bit of paprika (suggestion of a co-worker). yum!

- by renée on Nov 5, 2007 at 7:19 PM | link

Along with roasting, I LOVE to thinly slice or shred the sprouts, saute with a mix of olive oil and butter (of course) until lightly caramelized. Just before serving, add sliced scallions, some lime juice and kosher salt. I could eat the whole pan in seconds flat.

- by Rach on Nov 5, 2007 at 8:29 PM | link

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