November 7, 2011


Sweeten Monday's dinner with caramelized Brussels Sprouts. Those shown here, still on the stalk, are from Saturday's farmers market. You'll also find these pretty little local cabbages, stripped off and ready for prime time in co-ops all around town. Forget steaming or blanching or simmering Brussels sprouts. Doing so leaves the kitchen with a dank, swampy smell. The best way to cook these little darlings is to coat them lightly with oil and a dusting of salt, then blast them in a hot oven until they turn nutty, finger picking, sweet caramel brown. Here's how:

Oven Roasted Caramelized Brussels Sprouts
Serves 2 to 4

1 pound Brussels sprouts, dead leaves removed
1 to 2 tablespoons sun flower or olive oil
Coarse salt

Preheat the oven to 400 degrees F. Toss the Brussels sprouts with just enough olive oil to coat and sprinkle with just a little salt. Turn the Brussels sprouts out onto a baking sheet, spreading them apart so that they do not touch, and roast in the oven until they are tender and a toasty deep golden brown, about 20 to 25 minutes. Remove and serve:

As a side dish
Tossed with a mild vinaigrette and serve on dark lettuce
Quartered and tossed with pasta and a sprinkle of shredded Parmesan cheese
Sliced and spread on pizza


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  2. Your recipe looks so delish, Beth. This is by far my favorite way to eat brussels sprouts!