On the Gay Horizon
Fit in a Year Favorite Recipes
The World's Tastiest Brussel Sprouts! 2 c Brussel sprouts,
washed and trimmed
Honestly, for me,
winter screams for roasting. Especially
veggies. Having the oven on warms the house like a hearth
and slips a fantastic aroma into your world. My
recipe for roasted Brussel sprouts is very similar to most of
my roasted veggies. The winter vegetables --- potatoes,
especially sweet potatoes, squashes, beets, onions, garlic,
turnips --- are especially made for this treatment. What I
usually do is get some fresh Brussel sprouts, trim off the
bottoms and peel away any stray leaves, then put them in the
roasting pan, coat them lightly with olive oil, sprinkle some
sea salt around, and roast at about 350 or 375 depending on
your oven, until tender --- 20 min? 30? And most
importantly, I include a handful of pecan halves. The
fall crop. Perfect. Now, I see folks cringing ---- wincing, even ---- when I say "handful," "about 350," "bake until tender"...but that's the point. Most of what I will suggest for you to try in 2009 will be low-key, stress-free --- easy. Roasting veggies is not gene splicing. It's a journey toward new flavors --- think of it as caramelizing carbs. And you decide how much salt, how tender you want them to be, if you'd like to throw anything else into the pan. Personally, I like the Brussel sprouts to be a golden brown and curling a bit around the outside edges. And I sprinkle a bit of nutmeg on them at some point during the process. Someone else might prefer no brown at all. Either way, they will taste like none you've had before. Sweet. Tender. Creamy. Especially if you've been boiling or microwaving --- or avoiding them...this will be a revelation, I promise.
Ann-Marie
Giglio
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