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Dead-simple cold-season cooking: Brussels sprouts, extra virgin olive oil, Kosher salt, coarsely ground black pepper, high and dry heat.

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The crisp and steamy results:

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The sprouts end up brown and crisp on the outside, tender on the inside, with a fantastically nutty/toasty cabbage-y flavor (in the good way).

Directions:

  • preheat oven to 400° Fahrenheit
    (425° to 450° have also worked for me)
  • wash and trim sprouts—remove the brown ends and any yellow/wilted outer leaves
  • halve the sprouts—I really like to do this so they can cook more quickly and to have that pretty white-yellow-green gradation of color, but you can also roast them whole
  • drizzle with olive oil to lightly coat
  • season with salt and pepper to taste, mix to coat and distribute seasoning.
    (I do this right in the roasting pan/baking sheet they will cook in)
  • roast in oven for 30–45 minutes or until brown and crispy on the outside
    (like roasting any vegetables, roasting them in a single layer is best. I confess I often crowd mine, and the results are fine…more steamed though.)
  • serve hot

Make it now. Happy Thanksgiving.


Found: some years ago, I eyed some Brussels sprouts at Trader Joe’s and decided I needed to try this vegetable which I’d never had before. I poked around on the internet and found many recipes for roasting them. Forget steaming/boiling and the accompanying sulphurous cooking smell. Like all cruciferous veggies, I say roast these babies. Also fun: get them on the stalk.

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