NOVEMBER’S FRESH BRUSSELS SPROUTS are so inherently delicious they seem to require little embellishment from the cook. I give them a sojourn in a hot oven, where they quickly caramelize, and develop a sweet, nutty, bet-you’ll-get-hooked-on-them flavor. Would you like a taste?
Caramelized Brussels Sprouts
Fresh Brussels sprouts
Freshly-ground black pepper
Preparing the sprouts – After removing any loose or yellow leaves, soak the sprouts for 2 minutes in a bowl of salted water (use one Tbs salt per cup of water). This saline-soak will draw out any insects which might be present (they rarely are). Drain, rinse, and then cut the sprouts lengthwise in half.
Olive oil and seasonings – spread the halved sprouts on a baking sheet (I line mine with aluminum foil first), drizzle them with olive oil, and toss to insure all are coated. Add a a big pinch of salt and a small pinch of pepper, and toss again.
Oven Caramelizing (about 20 minutes at 400 degrees) – Place the baking sheet on the upper middle level of the preheated oven, and roast the sprouts for 20 minutes, tossing them about after ten minutes have passed. The sprouts are done when they have caramelized nicely.
For a fireside dinner on Sunday, I served these caramelized sprouts alongside pan-fried turkey cutlets and mashed potatoes. My partner loved them as much as I did. I suspect you’ll go gaga for them too.
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