in a Year
The World's Tastiest Brussel
2 c Brussel sprouts,
washed and trimmed
2 or 3 Tbs. olive oil
1 c pecan halves
Toss everything together in a roasting pan, the shorter its
sides, the better. Put pan into 370 degree oven for 15
minutes. Toss everything in the pan. Roast for
another 10 or 15 minutes according to taste.
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.
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.
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.
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