Have you ever seen a brussel sprout tree? I call it a tree because it really looks like a tree. It’s got a long, lean green stalk speckled by gorgeous little brussel buds all the way up the shaft and rounded off at the top by what essentially looks to be a massive brussel sprout that’s been chopped in half… Don’t believe me? It’s true!
The first time I saw these ghastly beasts was when John and I first started buying local, organic, happy produce from Madrona Farm. For some reason, I pictured brussel sprouts growing…well, actually… I hadn’t thought much about it at all, to tell you the truth. That’s why our little weekly jaunts to Madrona every Saturday morning were so useful: They made me think about who and where my food was coming from. That, and it was so stimulating to actually meet the farmers, the land, and the plants that were producing my food. More than anything, it was satisfyingly enlightening to learn things about food that otherwise just came to me by way of the bin in the supermarket.
So there you have it. Brussel sprouts. And in memoriam of the first time I met a brussel sprout “tree” (in vision, as well as taste - my GOD they taste so much better than those mediocre, semi bland, fairly fibrous facsimiles you get in the grocery store), I bring you a simple, yet gloriously fabulous recipe for:
- 2 Lbs Brussel Sprouts, roughly the same size.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
- Pre-heat your oven to 400 degrees F.
- While the oven heats, clean your sprouts. Fill the sink (or a bowl) with some cold water and dump the little guys in there. This will ensure there are no bugs in them and get all the excess dirt off that may be left from the field. Now, one at a time, chop the butt of the sprout off and peel back the first layer or so of the sprout. The point is that you want to get rid of the tough/damaged outer layer and get to the slightly bitter yet delicious core. Some will need more peeling than others.
- Once peeled, dry them thoroughly or your olive oil will not adhere to the sprouts.
- Throw em in a baking pan and give em a good drizzle of olive oil and a good pinch or two of salt and pepper. Mix well with your hands, ensuring an even coating of the seasoning and oil over all the sprouts. Also make sure that they are all touching the bottom of the pan (only one layer), or they won't color properly.
- Toss em in the oven and cook for about 30 - 40 minutes, shaking the pan every so often to ensure even coloring. They're done when they have a nice dark color all the way around and the insides are tender, while the outsides are crisp (use a fork to test).
- Eat.
Eat More of What She Eats:
- Crispy Brussel Sprout & Sauteed Mushroom Risotto with Walnut Dust
- Nog-Casian: Eggnog Christmas Cocktail
blech.
Thanks for this recipe..I’m going to try it out tonight! I grew sprouts this year with the intention of giving them a second chance. They’re a figure from my childhood culinary nightmares but I figure that if I like cabbage now I’ll like sprouts? Fingers crossed 😉
@ Tanya - i was the same way. This way of cooking them transforms them into one of my most treasured winter veggies though. I hope you like them! Let me know if you’d do anything differently