Serious Eats: Recipes
Essentials: Roasted Brussels Sprouts
Around this time every year I start to get depressed, not about the endless cold and darkness but about the limited produce at my grocery store. My heart sinks as I grab a cart, knowing that everything will be exactly the same as it was the week before; the most excitement I can hope for is a special price on broccoli.
But I’m tired of broccoli, cauliflower, kale, and all the other members of my cruciferous rotation. Last week, thank goodness, I took my cart on a slightly different path and realized I had somehow been missing the Brussels sprouts (they keep them next to the Chilean grapes, $3-a-pound apples, and other stuff I never buy). They are super-healthy crucifers too, of course, but roasted until their outer leaves are crisp they’re so different from my spare steamed broccoli and repetitive sautéed greens.
They lend themselves to compulsive eating, like a guilty snack but with no guilt. I’ve tried Brussels sprouts with a sweetish sauce and I’ve tried them hashed and simply sautéed, but they’re never as good as they are just plain roasted with olive oil and salt.
About the author: Robin Bellinger recently escaped a career in book publishing, which was really cutting into her cooking time. Now she is a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.
Roasted Brussels Sprouts
Adapted from The Barefoot Contessa Cookbook