Tuesday, February 25, 2014

Brussels Sprouts Roasted

There's spiritual food and then there's food for the body.  I like to write about both.

Me: "Tonight we're having grilled steak and Brussels Sprouts, for those to care to eat them."

Beloved: "For you, yes; for me, no."

Me: (thinking to myself)  "Good!  That means more for me!"

Brussels Sprouts are one of those cruciferous* vegetables that people either like or hate. There doesn't seem to be a lot of in-between. You can tell by the briefly-recorded conversation above as to which opinion I have about this vegetable.

To roast Brussels Sprouts, preheat your oven to 400 degrees F. After rinsing one pound of Brussels Sprouts in a colander, trim the stem ends and then carefully cut them into quarters. 

Line a baking sheet pan with parchment paper and set aside.

Combine the quartered Brussels Sprouts in a medium mixing bowl with 2 Tablespoons extra-virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon freshly-ground pepper.

Transfer to a parchment-lined baking sheet and roast for 10-15 minutes, until just tender and beginning to brown. 

The crispy bits are the best!

The night we had Brussels Sprouts Roasted, we also had steamed broccoli, a Waldorf salad, and grilled beef sirloin steak.

I didn't share any of the Brussels Sprouts with Beloved. But he did enjoy his broccoli with a little melted Cheddar on top.  Admittedly, it's not hard to cook this way (satisfying the preferences of the individual diners) when it's just the two of us. It's very impractical when children are present.

Here's a little story regarding another vegetable some do not like. When our children were still living at home, Beloved bravely ate cauliflower whenever I served it.  But when we packed the last child off for college, it was made clear to me that the charade was now over. Beloved no longer had to set a good example for the kids at the dinner table.  Would I please refrain from serving him cauliflower?

"Yes, Dear."


The recipe was adapted from page 60 of  Complete Idiot's Greens Cookbook.

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