Although pea leaves are still hard to beat, Brussels sprouts have recently made a strong case for being my favorite vegetable. I really can't get enough of them. Brussels sprouts lend themselves to a simple preparation, as they have a lot of flavor of their own.
Brussels sprouts are a great side dish, and you can prepare the rest of your meal while they are in the oven. I often like to pair them with salmon fillets.
Ingredients
- 1 lb Brussels sprouts
- Olive oil
- Salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
If any stem remains on the sprouts, trim this off with a sharp knife. Usually, this is about 1/8 inch. Cut each sprout in half lengthwise.
Heat olive oil in an oven-safe sauté pan on medium to medium high heat. Use enough oil to just cover the bottom. Add the sprouts and toss in the oil. Dust with salt and pepper to taste. Fry the sprouts until lightly browned, stirring occasionally. adding more oil as necessary.
Transfer the pan to the oven and roast until well browned and softened, about 20 minutes. To promote even browning, you may also want to stir them once or twice during the cooking time.
As a variation I have enjoyed adding a TBS plus of honey and some garlic. The sweetness deals with the bitterness well. Simone did one with bacon also. All nice and plain is also good. I also often microwave them in halves first before browning to cut overall cooking time.
ReplyDelete