Thursday, February 05, 2009
Recipe: Roasted Brussel Sprouts
The approach was sparked by a lunch at Hope and Olive, a restaurant in Greenfield, MA that has killer salmon cakes at lunch. Both my wife and I were also impressed with the brussel sprouts. A waitress said that the restaurant first roasts them in a pan until they are halfway cooked, and then finishes them in a deep fryer.
It may sound weird, but it works. However, we wanted a version that didn't require the deep fat. (Who needs the calories or the mess?) So we treated them more or less the way we treat roasted potatoes.
Take the sprouts, trim the bottoms, and then split them lengthwise. Put into a pan, splash some olive oil on them, and toss. Sprinkle with kosher salt or sea salt and some pepper. Roast at about 450ºF for maybe half an hour, or until well caramelized. If you want a variation that I think would be good, saute some garlic in the oil before it goes on the sprouts.
-Kami Gray, author of The Denim Diet
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