Brussels Sprouts? You've Got To Be Kidding Me!
If you had asked me a couple of weeks ago what my least favorite vegetable was, there is no doubt that those little, green, bitter cabbagey spheres would have been towards the top (or bottom, as it were) of my list. But when listening to a holiday foods broadcast on our local radio news channel WTOP, I was intrigued by what the announcer described as a holiday "must."
While discussing some of her favorite festive foods, Mary Beth Albright mentioned a simple recipe that convinced me to give them another try. Apparently brussels sprouts are not meant to be boiled, but rather, roasted. Are they ever! Try them this way and their caramelized goodness will motor them to the top of your "favorites" list. Now I make them quite often but they don't last long...Julie and I, especially, are big fans.
Here's the recipe, care of WTOP:
Caramelized Brussel Sprouts and Sweet Roasted Garlic
2 large stalks of Brussel Sprouts (about 2 lbs.)
2 tbsp. olive oil
1 tsp. ground black pepper
1 head of garlic, separated into cloves but NOT peeled
1 tbsp. lemon juice
1. Cut the sprouts from the stalk, trim the ends, and cut the larger sprouts in half.
2. Toss with olive oil, salt, pepper, and whole garlic cloves.
3. Roast in a 375 degree oven on a pan large enough to hold the sprouts in a single layer. It's ok if the pan is a little crowded; the sprouts will shrink.
4. When the sprouts are dark brown and tender, the outsides a little crunchy, remove from oven (about 40 minutes).
5. Toss with lemon juice and serve.
The roasted garlic cloves' peel will separate easily from the garlic inside, and can be eaten whole with the sprouts (it's mild) or spread on bread.
Copyright 2008 by WTOP
High in fiber, protein and Vitamin C, brussels sprouts are not only tasty, but good for you, too!
Tuesday, December 29, 2009
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