Monday, October 31, 2011

Roasted Brussel Sprouts

This is a brussel sprout recipe to serve people who don't think they like brussel sprouts!  Roasting brings out a sweetness and totally does away with any of that bitter taste brussel sprouts can sometimes have.  Fall is a perfect time to make these - use the stalks with little brussel sprouts still attached if you can find them.  Otherwise, buy small sprouts for the best flavor.  Thank you Andy for showing me how to make this!

Roasted Brussel Sprouts - serves 2 to 3
About 30 small brussel sprouts, washed and cut in half
1 shallot, peeled and sliced (I like to separate the rings)
Olive oil
White pepper
1/2 lemon

1.  In a roasting pan (I use my porcelain covered cast iron braiser), toss brussel sprouts and shallot rings with enough olive oil to coat.  Season with salt and pepper. 
2.  Roast uncovered at 400 degrees for about 30 - 40 minutes.  You want them to be at least golden brown - we like ours a little more toasted.
3.  Remove from oven, squeeze juice from 1/2 lemon over the top, and serve.

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