Wednesday, October 28, 2009

Roasted Brussels Sprouts

Roasted Brussels Sprouts
Servings: 4
Weight Watchers Points: 2

1 1/2 lbs. Brussels sprouts, cut in half with stems and outer leaves removed
1 Tbsp. olive oil
1 clove garlic, minced
Cooking spray
2-3 shallots, cut cross wise into 1/8-inch thick slices and separated into rings (about 1 cup)
Salt and pepper to taste

Preheat to 400 degrees.

Toss Brussels sprouts with a couple of spritzes cooking spray, olive oil, salt and pepper. Spread out in 1 layer in a large, shallow baking pan. Roast, stirring occasionally, until tender and browned, about 25 to 30 minutes.

While sprouts roast, heat a large skillet over medium high heat. Add garlic and shallots to pan with a spritz of cooking spray over high heat. Season with salt and pepper and cook, stirring occasionally, until shallots are golden brown, about 5 minutes.

When sprouts are done, mix sprouts, shallots and sprouts together in skillet and heat through. Serve immediately.

NOTES: I know what you are thinking. You're thinking that you will never try this recipe because Brussels sprouts are disgusting. You're right - Brussels sprouts ARE disgusting - if they are FROZEN and BOILED into that nasty, smooshy, bitter mess you think of when you think of Brussels sprouts. Those Brussels sprouts are a travesty against nature.

But... when they are FRESH and ROASTED, they are not just good - they are heavenly. Roasted Brussels sprouts are one of the best foods on earth. They are simple to prepare, incredibly good for you and delicious. When we're in a rush, I omit the garlic and shallots completely and just go for roasted sprouts with lots of salt. If we don't have shallots, a diced red onion works really well. There are so many variations with this dish you are bound to find a flavor combination that works for you. Lemon is one option. So are chestnuts. Oh, and for those who must do so, you can even add in some bacon. But please - before you cast judgement over the Brussels sprout based on someone's horrific abuse to the vegetable, try them the right way and then decide if they are really worth your scorn. Hint: they won't be and you will love them, too.

2 comments:

  1. We may have discussed buslress sprouts in the past, but that doesn't mean we can't again! The lemon zest is a really nice touch. Thanks for being awesome!@cookie: Oh no! When I was a kid, peas grossed me out because I thought they smelled like sweat, so in a sense, I can relate. But my sympathies are with you. Get thee to a friend's house! @Elizabeth: Thanks, my friend. I am very much looking forward to your Thanksgiving countdown! @Kathy: Thanks! They are indeed fantastic. Addictively so, I think.

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  2. BRUSSELS SPROUTS! We've probably takled about these lovely veggies before but I am definitely going to try them your way. I usually just roast them but I think adding the lemon will really brighten their flavour! Oh man K.. I love love love your site and I'm so happy it's here!

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