In December I bought a bunch of brussels sprouts at the supermarket. Once home, I looked up this recipe for roasted brussels sprouts on Simply Recipes, one of my favorite cooking sites online. Here’s how you make them:
Rinse the brussels sprouts and trim the ends.
Put the brussels sprouts in a cast iron frying pan.
Mince some garlic cloves.
Add the garlic to the pan and sprinkle with lemon juice.
Squeeze some olive oil in the pan.
Stir it up to coat the brussels sprouts.
Sprinkle generously with salt. Add a bit of pepper as well.
Bake at 350 degrees for 20 minutes. Take the brussels sprouts out and stir them up.
Cook for another 10 minutes. Take the brussels sprouts out and stir them up.
Sprinkle with grated Parmesan cheese.
Bake for another 5 minutes.
The sprouts will be nicely browned, some of the outside leaves will be crunchy, the insides cooked through and soft, but not mushy. The cheese will be nice and browned and baked, with a nutty flavor. Add more salt, if needed.
ENJOY!
Dallas hates brussels sprouts, so more for me. YUMYUMYUM. I have to stop myself from eating the whole batch. I’ve made this recipe twice so far. The second time I tossed in some pine nuts before roasting and that was really good too.
Roasted Brussels Sprouts Recipe
From: Simply Recipes
Variations include adding pine nuts, cider vinegar, roasted chestnuts, or thyme. Also great with bacon or pancetta. If adding pine nuts, add them during the last 5 minutes of cooking, or brown them separately and add to the finished dish.
1 pound Brussels sprouts, rinsed, ends trimmed
1 Tbsp minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp olive oil
Salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)
Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)
Serves 4.