Happy St. Patrick’s Day! I wanted to do something Irish today, but I just returned from my trip to New York City and have not had time to make something (last night’s dinner was leftover Blue Corn Cornbread I had fortunately stuck in the freezer several weeks ago). The least I could do was post something green, and what better than some lovely roasted brussel sprouts? Poor little brussel sprouts. They are easily one of the most hated vegetables, and unfairly so. Look how browned and beautiful they are. I will admit, brussel sprouts taste a little repulsive when they are raw, but when you add in a little brown, a little Maillard reaction? You get hundreds of little flavor compounds that make them taste incredible (like, I can eat a whole sheet pan of these by myself kind of incredible…and I often do). If you say you don’t like brussel sprouts and have never had them prepared this way, you owe it to these little cabbages to give it a try. Here’s how to make some:
1 lb brussel sprouts
2 tbsp olive oil
plenty of salt and pepper
Preheat the oven to 400 degrees F.
Cut the little nubs off the brussel sprouts and cut them in half:
Toss the brussel sprouts in the olive oil, and lots of salt and pepper, and spread them out on a sheet pan:
Roast for 40 minutes, until they have browned and caramelized. See, aren’t they delicious??? Thanks for reading! Have a lovely day, and make sure you don’t get pinched =) See you tomorrow!