Sunday, February 20, 2011

Roasted Brussels Sprouts

Brussels sprouts have somewhat eluded me.... most times when I try and make them at home, they come out tasting bitter and well, just not that good. Steaming them has not worked for me. Sauteing them has generally not worked, except for one time when I added so much garlic butter I was fairly horrified. But I do love Brussels sprouts. They have become my new measuring stick for how good a restaurant is (if they can make Brussels sprouts taste amazing, they have my vote).

Last night we decided to try roasting them. I think we have a winner.

  • 1-2lbs fresh whole Brussels sprouts
  • 1-2 Tablespoons canola oil
  • 1 Tablespoon butter
  • Sea salt
  • Lemon-pepper seasoning

  • Heat oven to 450
  • Slice the Brussels sprouts into halves and place onto a cookie sheet
  • Drizzle oil sparringly over the sprouts and mix to lightly coat
  • Sprinkle lemon-pepper seat salt over the sprouts and place them face down on cookie sheet
  • Cook in middle rack in oven for 40-45 minutes, until outer leaves look slightly browned and crispy
  • Toss in a little bit of butter and sea salt
Notes: You can always add a little more oil mid-way through cooking if the sprouts appear to be drying out. But I like to start out conservatively to avoid using too much oil and try to keep it as healthy as possible! These came out tasting great.

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