Roasted Brussels Sprouts
By Mark G. McLaughlin
For many, Brussels sprouts are at best an acquired taste – but only because most people do not prepare them correctly. Brussels sprouts, for example, should never be steamed or (gasp!) boiled. They are best when roasted – especially with the proper ingredients and seasonings that bring out their unique, savory flavor. Roasted Brussels sprouts are an elegant, tasty and healthy complement to any meal and, as we say are Cultivate California, are a great way to “Keep the State on your Plate.”
(Recipe serves eight)
Brussels sprouts are miniature cabbages, and while so popular in Belgium that the vegetables has been named for that nation's capital, they were first cultivated as delicacies for the tables of the Roman Caesars. Brussels sprouts are grown year-round in California, and 90 percent of all Brussels sprouts found on American tables come from California (and from Monterey, Santa Cruz and San Mateo, in particular). A healthy, leafy yet firm green vegetable, Brussels sprouts are an ideal and welcome addition to many main courses and, as we say at Cultivate California, are a great way to “Keep the State on your Plate.”
Ingredients:
- 2 pounds of Brussels sprouts
- 4 tablespoons of high-quality virgin olive oil
- up to 1 teaspoon of sea salt (to taste)
- 1/2 teaspoon of ground black pepper (or a little more, to taste)
Materials
- Colander
- Large mixing bowl
- Large sheet pan
- Serving dish
Directions:
- Preheat oven to 400 degrees
- wash the Brussels sprouts in the colander
- trim off the brown ends of the sprouts
- pull off any yellow leaves
slice in half any that are overly large
Place the Brussels sprouts in the large mixing bowl
- pour in the olive oil
- add in the salt and pepper
stir and mix thoroughly, making sure all of the sprouts are oiled and seasoned
Pour a little more olive oil on to the roasting pan (so nothing sticks)
spread the sprouts evenly
pop into the oven for 30-40 minutes until brown and crisp
(for a more evenly cooked batch, take the pan out and shake the sprouts up a bit once or twice
When ready, transfer to a serving dish and serve immediately.
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