Dinner Tonight: Momofuku Brussels Sprouts
Bussels sprouts from Momofuku
Burnt brussels sprouts
If those brussels sprouts look wildly overcooked, it's because...they are. I don't know who was in the Gourmet test kitchen the day they sent this recipe off to the press, or if my oven is malfunctioning horribly, but I ended up with a mushy mess after the recommended 450°F and 40 minutes. I should have realized what a long hot cooking time that is, but I was blinded by a desire for that roasted, nutty, caramelized flavor on the sprouts, which is the best part of that vegetable in my book—when its natural sweetness come out and the off-putting odor reviled by so many American children disappears. So I didn't even peek at them until it was too late.
