This makes my mouth happy.
I think a lot of people have aversions to Brussels sprouts because they haven't had any that have been cooked properly. Here are a couple of hints followed by my favorite way to prepare sprouts.
- Cut an X in the bottom of your sprout. This helps them cook more evenly and prevents the need to have to overcook them to get the centers tender.
- Pour just a quick glug of milk in with the sprouts if you choose to boil them. This keeps the smell down!
My favorite method of cooking sprouts is roasting them. Martijn likes this recipe, but says he prefers them the "traditional" way (but he likes canned peas better than frozen ones too, so I don't know if I should trust his judgment on this one!).
Prepare sprouts by trimming the stems, cutting the X and discarding any discolored or wilted outer leaves.
Preheat the oven to 400 F (200-ish C).
In a big bowl with a lid (or a ziploc bag) combine about a pound of sprouts, a glug of olive oil, a teaspoon of good salt, and a little bit of pepper. Shake well and make sure all the sprouts are coated evenly with a little bit of the oil.
On a cookie sheet with parchment, spread the sprouts out.
Roast for 30-45 minutes. You'll want to shake the pan or stir the sprouts with a wooden spoon every 5 minutes or so so they'll cook evenly. Your sprouts will be really dark brown, almost black. Season to taste with additional salt if necessary.
Check out more Kitchen Tip Tuesday hosted by Tammy.