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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,029,371 times
Reputation: 28903
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Even if you're not a fan of brussels sprouts (I wasn't), even if you hate 'em, these are REALLY great. Since I've passed the recipe on to others, it's been taking off like wild fire and everyone seems to be making them now.
So, I thought I'd keep on sharing...
What you need
Brussels sprouts -- the younger and smaller the better. Do NOT use frozen; this recipe needs fresh ones. Trust me; I've tried frozen... blech!
Extra virgin olive oil.
High quality sea salt.
And this is what you do
Preheat oven to 350 degrees
Place sprouts in a single layer in a Pyrex (or any glass) baking dish. I typically use an 8 x 8 Pyrex.
Give a healthy sprinkle of extra virgin olive oil.
Dust with a pinch or two of sea salt.
Shake the dish a bit to spread the oil and salt all around.
Roast in oven for 50-75 minutes.
Remove and let cool.
The outer leaves may have curled and blackened; if so, you can just peel them off. The sprouts should be tender, soft, and sweet.
Best served warm or room temperature, but not too cold or too hot.
* For some reason, it always ends up smelling/tasting like there's a hint of balsamic vinegar happening, but there's not.
Wow it's cool that I stumbled upon this. I eat brussel sprouts almost every night, always steamed and they just taste blah so I've been putting hot sauce on them. My husband LOVES brussel sprouts so I am going to have to try this tonight. Thanks!
Silly question though...do you cut off the stem part before baking?
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,029,371 times
Reputation: 28903
Quote:
Originally Posted by briannasmomma
Wow it's cool that I stumbled upon this. I eat brussel sprouts almost every night, always steamed and they just taste blah so I've been putting hot sauce on them. My husband LOVES brussel sprouts so I am going to have to try this tonight. Thanks!
Silly question though...do you cut off the stem part before baking?
Oh my gosh, you're going to LOVE these! I would eat them every day too, but I don't often buy them. They're so expensive -- $2.99 for a little "bucket" that contains maybe 12 of them.
I'm not sure what you mean by "stem." The ones I buy in the little basket don't seem to have a stem. I just rinse them, dry them off a bit, and follow the "recipe." (I can't even call this a recipe -- it's too simple.)
They're so expensive -- $2.99 for a little "bucket" that contains maybe 12 of them.
The Trader Joe's where I shop has started to sell entire stalks of sprouts still attached for $2.99. Best deal in town - here's a photo for those who've never seen a stalk of sprouts.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,029,371 times
Reputation: 28903
Quote:
Originally Posted by DontH8Me
The Trader Joe's where I shop has started to sell entire stalks of sprouts still attached for $2.99. Best deal in town - here's a photo for those who've never seen a stalk of sprouts.
I have a great recipe for sliced sprouts with prosciutto and shallots somewhere - if I find it I'll post it!
Seriously???? I'm gonna have to make a trip...
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