Sunday, August 12, 2007
Roasted Brussels Sprouts, aka Everytime I Broil I Think of Ted Allen
Brussels Sprouts. Don't like them? You should try them again. Seriously. Roasted Brussels Sprouts are the way to go. Brussels Sprouts are like mini cabbages. In fact, they are related. Why are they called Brussels Sprouts? They were cultivated early on in Belgium, of course. They are low in fat, and a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese. More info HERE.
What You Need:
350g brussels sprouts, ends cut off, sliced in half, rinsed
1T Olive Oil
2T Balsamic Vinegar
2T Lemon Juice
1t Ginger Paste
1/4t ea salt and pepper
2 cloves of garlic, Smashed, then minced
1. Preheat oven to 375 Degrees F.
2. Cut off ends of sprouts:
3. Peel off bad leaves. Spotted, yellowed, etc. I find it's easy to do this after the end is cut off.
4. Slice in half, the long way:
As a side note: Alex, who doesn't care for brussels sprouts too much but will eat these, said that cutting them in even smaller pieces would be a great idea. So if you're trying to feed non-believers, this may be the way to go. I would suggest quartering.
5. Rinse thoroughly in bowl/strainer/whatever.
6. Make marinade: put all ingredients in a bowl and stir/whisk together.
7. Put brussels sprout halves into the marinade. Mix/stir until evenly coated. (Use hands if necessary. That's half the fun of cooking: using your hands.)
8. Place sprouts on sheet pan, put in oven. Cook for 12-15 minutes. Halfway through, take out sheet and give a good couple of shakes to move all the sprouts around. Sprouts should be carmelizing (aka look kinda black). There is a fine line between burning and carmelizing.
9. Broil for 1-2 minutes. Keep an eye on them. Broiling can lead to burning very quickly. I have a gas oven, and had no idea where my broiler was. Until Ted Allen came along. On Queer Eye For the Straight Guy, Ted showed some poor sap how to broil in his gas oven. I had no IDEA it was in the bottom of the oven. I know what broiling is, but it never clicked that it would be in the bottom of the oven. So that is why everytime I broil, I think of Ted Allen.
10. Done! Here's another picture of the sprouts. Top with salt and pepper if desired, or some butter. Great as a side dish or alone.