Jazzing up brussels sprouts seems to be the current food craze which I don’t subscribe to.
Just before Thanksgiving, I had dinner at one of the hippest new restaurants in Los Angeles (don’t ask for the name) and we ordered brussels sprouts to accompany our shared ribeye steak. They arrived sauteed with truffle oil with almonds and macerated cherries. They were delicious but tasted nothing like brussels sprouts. They tasted like fruit and nuts, and some mysterious green stuff. Not great with our main course.
I like the actual taste of brussels sprouts especially when they are simply prepared and definitely not overcooked. Whenever I make these, one of my favorite things is to watch people who insisted that they don’t like brussels sprouts go for a second helping.
I just smile because I used to be one of those people. I remember the unpleasant odor they would give off when my mom boiled them. Boiling is not the best cooking method for these. The secret to brussels sprouts is cooking them in high heat which minimizes the release of sulfur compounds which create the nasty odor.
This recipe is simple and it makes a perfect side dish for Thanksgiving.
ROASTED BRUSSELS SPROUTS
SERVES: 6-8 People
2 lbs fresh brussels sprouts
2 tablespoons olive oil
2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Extra salt for sprinkling on top
Large rimmed baking sheet
1. Preheat oven to 425 degrees.
2. Cut off the end that was attached to the stalk. Peel off any yellow leaves and cut each sprout in half. If some are larger than others, cut them in quarters.
3. Place in a large bowl and toss with olive oil, balsamic vinegar, salt and pepper.
4. Place on a rimmed baking sheet and roast 15 minutes. Check at 10 minutes to be sure they aren’t burning.
5. Remove from oven and sprinkle with extra kosher salt.
6. Serve and enjoy!
P.S.: Any leftovers are great in a salad the next day.