Disclaimer: This has nothing to do with biking, except for the fact that K rode her bike to the farmers market to purchase these Brussels Sprouts.
If you ever had Brusells Sprouts as a kid, like me, there’s a good chance they were boiled. This probably resulted in some limp, wet, acidic, sour, cabbage-like vegetable with an overly tangy taste. You may have decided that the brassica was bland, gross, and given up on it just like beets, cauliflower, and radishes. As a teenager and a college kid, I know I abandoned Brussels Sprouts. (I also want to point out that the proper spelling is, I believe, Brussels Sprouts, emphasis on that middle S.)But, I bet that was before you tried roasting said vegetable. With roasting, all of a sudden you can turn a soggy, flabby vegetable into something much more yummy. Here’s the trick:
First, find some good Brussels Sprouts, preferably local, from the farmers market, around the date of the last frost (November or December, here in the DC area). In this mild winter, these freeze-hardy veggies can also be found last February. Cut them in half, plop them in a bowl. Douse with a tablespoon or 2 of olive oil, and a handful of pepper and salt, like at left. Toss well. Note at this point you could also throw in some lardons (sliced bacon), in place of the oil.Second, place them onto a roasting pan, face down, like so:
Stick in a 425 degree oven for about 15 minutes. I’m pretty inexact about the timing, since half the time I’m impatient and stick them in before the oven’s up to temp, so it’s really more art than science.
Finally, remove when the top of the sprouts are just showing signs of burning on the outer edges or any loose leaves.
Then, enjoy your crisp on the outside, chewy on the inside, little masterpieces.Note that you can also get a fantastic version of roasted Brussels sprouts at Graffiato (highly recommended, but somewhat more expensive and flavorful than baking your own).