A happy Monday to you! On this fine day, we are talking about sprouts. Of the Brussels variety. I never thought much about Brussels sprouts until I had them roasted. When you roast a Brussels sprout, it becomes a sort of green-vegetable French fry. They get crispy and brown on the outside, while still remaining soft on the inside. Add to that some sea salt and you really do have a round, greenish-brown French fry. And, you can use them on a pizza. Motorino does it. And so do I (I’ll show you on Friday). But first, let’s roast.
What You Will Need:
1 1/2 lbs Brussels sprouts
Olive Oil – about 2-3 Tablespoons
Sea Salt (use your discretion)
What To Do:
Heat your oven to 375 degrees.
Rinse off the little sprouts in a colander like so:
When they are nice and squeaky clean, trim them up a bit by shaving off the base of the sprout ( just a tiny bit) and removing any brown or otherwise unhealthy-looking leaves. And then cut them in half, length-wise. They roast a bit faster this way, plus the cut side will turn all nice and toasty golden-brown.
Once this is done, place them either in a cast iron deep dish pan, or onto a baking sheet. Coat them with the olive oil, and sprinkle with the salt. Make sure you mix them up a bit (you can use your hands) so that all the little sprouts get some oil & salt.
Place your clean, oiled and seasoned sprouts in your heated oven, and set your oven timer for 35 minutes. It may take longer than that, but it’s a good idea to give them a check at this point and note progress. Are the sprouts turning brown? Is there smoke billowing out of your oven and your sprouts are a crispy char that resembles the remains of Pompeii? At this juncture I’d like to remind everyone how fond I am of safety goggles. And fire extinguishers. But let’s hope that reminder is unnecessary.
Your sprouts should be turning a nice brown color. If they are not quite as brown as you would like, give the pan a little shake to move them around a bit and encourage a nice, even tan, and leave them in the oven for a little bit longer. How long, you ask? Let’s try 5-10 minutes. But keep an eye on it.
Once you’ve achieved your desired level of toastiness, take your sprouts out of the oven. You can add a touch more salt at this point if you think they need it, and even a dash of fresh pepper.
These guys make a great side dish. You can serve them up just like this (add some toasted pecans for crunch and even some grated Parmesan over the top if you are looking to get fancy).
OR since this is still PIZZA MONTH, you can use them as a pizza topping. So for now I am putting my sprouts in a Tupperware container in the fridge because on Friday, you will see how they make a pizza topping.