It has been ages since Brussels sprouts have passed my lips. There is really only one thing about them that I can remember, I did not like them.
As I have made my rounds to the different recipe blogs I have been noticing Brussels sprouts, not just any kind of Brussels sprouts but roasted ones. To say the least it got me thinking that maybe it was time to give these little vegetables another chance.
I found a simple recipe on Kitchen Riffs that sounded great for my first go around with Brussels sprouts in many years. I was not disappointed, the Brussels sprouts turned out delicious, much better than what I remember from past years. As John states in his post, the roasting of these vegetables brings out the best of them.
I love Kitchen Riffs’ blog and I know that you will too, so I hope you stop by and tell him that Words Of Deliciousness told you to stop by check his blog out.
Roast Brussels Sprouts (Source: kitchenriffs.com)
1 pound Brussels sprouts
2 tablespoons olive oil
Salt to taste
Pepper to taste
2 cloves garlic, minced
Preheat oven to 425 degrees F.
Wash Brussels sprouts and trim off any discolored leaves. Trim about 1/8 of an inch off the bottom of the stem, enough to remove any discoloration. Cut each Brussels sprout into quarters.
Place Brussels sprouts into large bowl. Add olive oil, salt, pepper, and minced garlic. Toss until evenly coated.
Spread the Brussels sprouts on a large rimmed baking sheet (lined with aluminum foil). Making sure that the Brussels sprouts are not more than one layer and not touching each other, this will promote even cooking.
Place in preheated oven for 10 minutes, then stir or toss to turn over. Return to oven and continue cooking for another 10 to 15 minutes so that they are tender throughout, but not mushy.
For more ideas on roasting Brussels sprouts check out kitchenriffs.com.