I love them every which way. I like them steamed. I love taking all the leaves off, sauteeing them and making a warm salad with sherry vinaigrette and pancetta. But I love them roasted best of all. Sometimes, when you steam the sprouts, your house gets all stinky. You know that smell. That doesn't happen when you roast them.
The technique is essentially the same for every roasted brussels sprouts recipe. Blast with heat, season and serve.
ROASTED BRUSSELS SPROUTS
For extra yumminess you can saute some pancetta with minced shallots or onions, and toss that mixture with the brussels sprouts at the 10 minute mark. Really, really excellent balsamic vinegar makes all the difference in this recipe.
Try to choose sprouts that are all the same size so they cook evenly.
Preheat oven to 400º.
- 2 pounds of brussels sprouts, washed, outer leaves removed
- extra virgin olive oil
- salt and pepper
- 2 cloves garlic, chopped
- best-quality balsamic vinegar
Carefully cut a thin slice off the bottom of the sprouts, cutting off the woody, dried-out part of the stem. Cut the sprouts in half.
Place in a roasting pan and toss with olive oil, salt, pepper, and garlic. Roast in oven for 10 minutes, then mix with wooden spoon, splash in some balsamic vinegar (about a tablespoon), and return to oven for 10-12 minutes more. Cook for 20-22 minutes total.
Remove from oven, finish by sprinkling on a touch more vinegar (about a teaspoon). Mix gently. Transfer to serving bowl. These are great hot or at room temperature.
[photo credit: Stefania Pomponi Butler]