Friday, November 6, 2009
Roasted Brussel Sprouts
I know what some of you are thinking. "Brussel sprouts, yuck!" I understand that boiled brussel sprouts (which is how most of us have had it in the past) are awful, but roasted brussel sprouts are an entirely different story. They are tender, but not mushy, crispy on the outside and a tad sweet and definitely flavourful. The complete opposite of those horribly overcooked boiled brussel sprouts of your past! So keep reading. :)
Anyone who knows me knows that I love to roast vegetables (yes, even in the summer), especially cruciferous ones like broccoli and cauliflower, but also brussel sprouts. So really, the Roasted Brussel Sprouts (page 359) was going to be crossed off in my book sooner than later.
If you have never roasted vegetables, DO IT. The roasting brings out the natural sugars of the vegetable and caramelises it to perfection.
While I normally just roast in the oven, the recipe calls for pre-steaming the brussel sprouts which cuts down on overall cooking time. I prefer my vegetables really roasted so I left mine in the oven for longer so it would start to char. The splash of lemon juice at the end also gives the dish some brightness in flavour without it actually being lemony. Now I don't normally do that but after trying it in this recipe, I will definitely be adding in a splash of lemon juice with all my roasted vegetables.
The beauty of this recipe is that it is so easy and showcases the natural deliciousness of the vegetable. Try it once like this and then customise it to your tastes by adding in a few dashes of onion or garlic powder, paprika, etc. Try this also with other vegetables like broccoli and cauliflower (my favourite). It will give you a whole new appreciation for cruciferous vegetables.
— Ms. Veganorama