Brussels Sprouts are an underrated, under-appreciated brassica vegetable. Mostly because they are usually boiled, or at the very least steamed, and are served up as soggy, bitter lumps of vaguely textured goo. Eww.
The real flavor of Brussels Sprouts (and even my iPhone won’t let me forget that it’s BrusselS sprouts) comes out when they are roasted with dry heat, not boiled or steamed with wet heat. Or grilled, as I tried tonight – which is really just upside-down roasting, as Alton Brown would say. Grilling worked out great – probably one of the few times of the year we can have evenings in the mid 60s but harvest time for local Brussels sprouts already.
Try them roasted with nothing but olive oil and salt and pepper, or try adding something like bacon or nuts to the mix.