OMG, a gustatory breakthrough!
They're not stinky and the vegetable equivalent of sticking your finger down your throat, they're actually sweet because the sugars caramelize in the roasting process. Last night, and we didn't take pictures for some unknown reason, I roasted some for Tracey - another professed sprout-loather - to go with chipotle sweet potatoes and a pork tenderloin I'd rubbed with herbs de Provence, seared then finished in the oven. She ate every last little morsel.
But the best part? They're easy! Just toss with a little salt, pepper and good olive oil and roast them at 375 degrees until they're caramelized and tender - 20-30 minutes. Here's a pic I took of some I made last fall to go with my coffee-ancho short ribs. I roasted these whole, but I normally cut them in half and peel off the tough outer leaves.
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I may have the guts to try this, Bob, but first I need more info: exactly what wine do you suggest as a pairing with Brussel Sprouts, anyway?! That could make me a convert....;0)
ReplyDelete(Found you through Miss T, BTW.)
Debi, I suggest ignoring the brussels sprouts and matching the wine to the protein of choice. In this case, we had a lovely 2007 Cloudline pinot noir from the Willamette Valley to go with the pork.
ReplyDeleteAnd what kind of CUPCAKES go with this? :) Carol, a follower of "a cottage industry"
ReplyDeleteI've been making brussel sprouts that way ever since I saw Barefoot C. a couple of years ago make them. I love them! Really crunchy is the best.
ReplyDeleteYou make them sound wonderful ...... but NO WAY.
ReplyDeletehahah
All I can say is that people (like me) who previously despised the little nuggets eat them this way and love them.
ReplyDeleteBob, my husband has been asking me to cook brussel sprouts forever. Your comments have convinced me to go ahead and do it for him.
ReplyDeleteI hope you and Tracey have some great times together.
Bob, any thought to adding bacon to them? The best BS I ever had was made by Phil Franks and I seem to remember bacon.
ReplyDeleteSteve, I might use pancetta but not regular bacon. I have bad memories of bacon with overcooked green beans in the south.
ReplyDeletehmmm.... I've never had a brussel sprout IN MY LIFE (possibly because mom didn't like them?). I might get bold one of these days and try this. She said they were amazing!
ReplyDeleteYummm! I'm one of those people who actually like brussels sprouts & these sound divine!
ReplyDeleteI followed Tracey's link to you & I'll be back! ☺ Diane
How long do you roast them and at what temp? I might be brave and try it.
ReplyDelete"How long do you roast them and at what temp? I might be brave and try it."
ReplyDeleteI see I left out that little tidbit. I'll fix the post. 375 degrees for somewhere between 20 and 30 minutes. They're done when they're caramelized and tender.
"Yummm! I'm one of those people who actually like brussels sprouts & these sound divine!
ReplyDeleteI followed Tracey's link to you & I'll be back! ☺ Diane"
Thanks, Diane. Stop by often!
Bob,
ReplyDeleteI too would not touch a brussel sprout as a kid. However, it has only been in the last couple of years that I discovered roasting them gave them a whole new flavor and they are fabulous! I also like to roast just about every other vegetable as well. Delish! Oh, and take good care of our Tracey...she is a very special lady.
Is there such a thing as an over-cooked green bean?!?!?!?!?
ReplyDeleteLaura (from the south) ;-)
Laura . . . oh dear, yes. Especially when they have slimy bacon in them ;-)
ReplyDeleteI love brussel sprouts. I will be trying these soon. another follower of Tracey`s.
ReplyDeleteYummy...I love brussel sprouts any way you can cook 'em up. Will be trying this one for sure.
ReplyDeleteWe make them like this and everyone who eats them, LOVES them. And as you said, even if you think you don't like them. Sometimes we add bacon, roasted chestnuts (out of the shell of course!) and blue cheese right before serving! YUM!
ReplyDeleteBob, do you have a brother?
ReplyDelete(I used to be able to relate to Tracy....)
Got her from Tracey's blog. I discovered this way of cooking them from Ina Garten the "barefoot contessa". My 4 kids LOVE eating them this way and I have served them up to many guests who are shocked at how great they can taste. I have also tried making french green beans this way and they are nice and crunchy. Nice to meet you!
ReplyDeleteI just recently had brussel sprouts at an eatery in Richmond, VA. I loved them. This sounds very similiar to what they were.
ReplyDelete(I'm also a Tracey follower!)
Hey, thanks for the roasted brussel sprout idea. I'm going to have to give those a try. I've had a couple bags of sprouts in the freezer but just didn't want to cook them. Thanks!
ReplyDeleteThe sweet potatoes sound interesting too. Can you share that one soon? Please
ReplyDeleteI saw these awhile back on Tracey's blog and when I came across some in the produce market I decided to give them a try... your way. Sounds like your mother and mine cooked them up the same way. I thought they were so very gross. But she also overcooks broccoli and I wouldn't ever touch that either. Until I had it steamed. Wow, who knew cooked broccoli could be green, always was a dull grayish green at our house. :)
ReplyDeleteAnyway, I want to say that I officially love brussel sprouts now, thanks to you! And hubby is happy. I never would cook them before. lol