The Brussels Sprout is perhaps the most maligned of all vegetables, perhaps only second to the lima bean, and it was not something I ever remember eating until I was a young adult. Nobody cheers when they are served for dinner. Nobody but me, that is. They are perhaps my favorite vegetable, and I don’t need any butter, or cream sauce or even melted cheese to make them palatable. I have turned many people into Brussels Sprout converts with my simple treatment, and I have gotten even picky children to admit they are not half bad. For years, I have tried recipes in search of the one that would make my mother in law stop cringing when I mentioned these tiny cabbage-like veggies. I succeeded with the following recipe. The preparation steps are better done several hours or a day ahead of time to allow the olive oil to seep in to all the layers of the sprouts:
Oven Roasted Brussels Sprouts:
1 ½ pounds fresh Brussels Sprouts
4 tablespoons extra virgin olive oil
Generous sprinkling of salt
2 cloves garlic, crushed
Trim the stems of the Brussels Sprouts, and remove the outer layer if it looks yucky. Rinse and dry thoroughly. Slice sprouts in half from root to top, and place in a large Ziploc bag. Add the oil and garlic and let sit for a few hours at least. When ready to roast, place the sprouts in a shallow pan (I like to use my old cast iron skillet), sprinkle generously with salt, and place in an over preheated to 375 degrees. Roast for 30 to 45 minutes, until they are browned on the outsite. Watch the garlic carefully and remove if it becomes too browned. Some of the outer leaves will have become crispy. Serve hot.