January 8, 2010
The Perfect Sprout
Brussel sprouts are one of those veggies, along with Lima Beans, that people either love or hate (personally, I love both). Roasting is my favorite way too cook them, indeed I think most vegetables are at their best when roasted. To that end, you could easily adapt this recipe to asparagus, string beans, cauliflower and numerous others.
Even my husband will eat a vegetable if it's roasted! Now that's a miracle... between you and I though, I'm warring him down - he looks forward to asparagus season now.
2 lbs of brussel sprouts, cleaned of outer leaves and a shallow cross cut into their bases (this is to allow them to cook. For such little things they're dense and unless being boiled, won't cook evenly without the cut. Also, slice any particularly large ones in half)
1 tbs of olive oil (it's just barely enough to cover the sprouts while they roast to aid the cooking process. If you find you need a tad more to cover the sprouts evenly, do so, but you don't want them anything close to dripping with oil)
2 tbs butter (as always you can use the "fake stuff" i.e. Smart Balance or the like, that's what I use)
Juice of 1 lemon
1 cup of chopped, toasted nuts (I used pecans because I had them, but feel free to use almonds, walnuts, pine nuts, hazelnuts... whatever you like)
Salt & Pepper
-Preheat oven to 400 degrees
-Place brussel sprouts on roasting pan and toss with oil, salt and pepper
-Bake for about 30 or so minutes, the sprouts should have some nice brown color and when pierced should be cooked through
-Put sprouts in serving bowl and toss with the butter while still warm so that it melts
-Add lemon juice and nuts
-Adjust seasoning. They might need more salt, they might need more lemon too
*You can serve this hot, cold, or room temp. They're great the next day too - if there are any left that is.