Hey everyone, so I thought it was about time I shared another one of my simple everyday recipes that I love, and this time it’s one for brussels sprouts!
Ever since I started cooking seriously, it’s continued to amaze me just how much the process of roasting a raw veggie or fruit can change its texture and flavor so much. But merely setting your oven to 450, and blackening your greens is not enough to get the best results. Over the years, I’ve found that the lower the temperature, and the longer amount of time you cook, the better the product! This is the case because the more time you allow the vegetable to cook in the oven at a low temperature, the more time it has to lose it’s water content, thus intensifying the natural essence of what you’re cooking.
Oh, and one little tip that makes a huuuuge difference. I generally specify coarse kosher salt over granulated or fine salt because it makes a huge difference in seasoning according to feel. It’s so much easier to get a sense of how much salt you’re adding to a dish when you can feel the individual granules running through your fingers as you sprinkle them. Trust me! All professional kitchens use coarse salt to season for that reason
And now… Le Recipe!
There really are no measured ingredients, so here’s a rough list:
1 bag of Brussels Sprouts
Olive oil or grapeseed oil
Coarse salt and pepper
(if you’re not a vegetarian, and you have no qualms with pork, adding chopped up sautéed bacon can add to the recipe. Otherwise, it’s wonderful as it is)
Preheat the oven to 350* F
First, wash the sprouts, and chop them in half, leaving the stalk of the sprout intact. Then, put them in a foil-lined roasting pan, and drizzle with olive oil, and sprinkle liberally with coarse salt and pepper. Toss everything together to get the seasoning and oil evenly coated.
Roast the sprout halves for about 30-45 minutes, until they are golden brown and somewhat crunchy. It may even take 50 minutes, but just keep an eye on them. Roll them around every 20 minutes or so.
When they’re done, remove them from the oven, and squeeze the juice from one lime onto them. Add more if you’d like. Then squeeze a few drops of dollops of sriracha sauce over the sprouts and toss again. Add as much as you like according to how much spice you like. At the very end, you can add the bacon if you’re planning on it. Otherwise, enjoy!