Wednesday, June 11, 2008

Brussels Sprouts: another misunderstood vegetable

Brussels sprouts get a bad rap. I think it's because until Food Network came about people were throwing them in a pot of water and boiling them to death. Boiling too long makes them bitter. Now in the Food Network era, everyone is all about roasting vegetables. Brussels sprouts are perfect to add to the roasting pan.

Not only should you try roasting Brussels sprouts just because they're delicious, but they're also very good for you. They are high in potassium, vitamin C, vitamin A, folate and those phytosterols we are hearing so much about in helping to lower cholesterol.

If you've only ever had boiled Brussels sprouts, you owe it to yourself to give the roasted ones a try. They really are delicious. My husband used to say he hated them until he had them roasted. Now they're a favorite on our table.

Look for small brussels sprouts in with the fresh vegetables. If you can't find the fresh ones, you can thaw a bag of frozen ones and roast them. I've done both and get the same results.

Put Brussels sprouts on a baking sheet and lightly sprinkle on olive oil, kosher salt, and fresh ground black pepper. Roll them around to make sure they're all covered. Put in a hot oven, around 450. Roast them for 15-20 minutes depending on their size. Stir them about half way. The outer leaves will get browned. Eat them while they're hot.


Stephanie said...

Yes, another Brussels sprouts lover! My husband introduced me to these babies while we were dating. I in turn introduced them to my family as something that is actually edible! I can't wait to try this recipe.

Michelle said...

We love brussel sprouts and I often roast them along with radishes...OH MY are they good! And the dish is so pretty with the green and red.