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Roasted Brussels Sprouts

By | December 21, 2012

I can’t let another holiday season pass by without writing about my favorite vegetable dish in the whole world. Roasty, toasty Brussels sprouts. The most wonderful veggie preparation of them all. They grace nearly every holiday table I’m at. And I’ll bet I’m not the only one who brings a stalk of Brussels sprouts with her in her suitcase when traveling to visit her sister 3000 miles away for Thanksgiving. Am I right, people?!

I’m a little bit of a weirdo. But at least I own it.

Growing up, my family was not your typical family of eaters. We ate all the things our friends ate, but my parents also fed us quite a bit of atypical eats for youngsters. We were the kids sitting down to eat a bucket of steamer clams, making our own sushi, picking apart Dungeness crab, and loading our plates up on buttery Brussels sprouts. We learned to love unusual foods, and to this day we’re the least picky family of eaters I’ve ever known. I have my mom and dad to thank for that!

They were just so perfect- I had to bring them with me!

If you’ve tried Brussels sprouts (named after the city that made them popular) and think you hate them, you don’t. You just had them steamed or boiled until they were mush and smelled like overcooked cabbage. So try them like this. Trust me, you will LOVE them.

If you’ve never tried Brussels sprouts…what’s wrong with you?! They are delicious! Seriously! And don’t be one of those people that says you don’t like something when you’ve never tried it. It doesn’t work on me when my three year old niece says it, and it won’t work if you say it. Buy yourself a pound or two of Brussels sprouts and give this recipe a whirl.

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt (big pinch)
several grinds of black pepper

Preheat the oven to 425 degrees. Remove any ugly or yellow outer leaves from the sprouts. Cut off a bit from the the stem end, then slice each sprout in half. Scatter on a large sheet tray and toss with olive oil, salt and pepper. Roast for 30-35 minutes, tossing with a spatula halfway through cooking, until they get a nice golden, crispy brown (I like mine really crispy). Once removed from the oven, toss with a bit more salt and serve immediately.

(Adapted from Barefoot Contessa)

Enjoy! xo H

About Heidi Drygas

Heidi was born and raised in Fairbanks, and grew up in and around the waters of the Chena River. She graduated with a degree in History from the University of Alaska Fairbanks, and received her law degree from Willamette University. A lawyer by day and self-taught home cook at night, she is passionate about cooking and creating tasty, uncomplicated food. She is also a firm believer in buying local produce and products whenever possible, and is an avid fisherwoman. She currently lives in Anchorage with her trusty terrier, Milo.

chenagirlcooks.blogspot.com

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