Pity the poor Brussels Sprout…
Folk hate it; they complain of the smell when it’s cooking, then the soggy flavor when it is set before them.
They are wrong, and no doubt cooking this most maligned of veggies incorrectly…
You gotta roast the buggers. A little salt, a little pepper, a swirl of olive oil and a hot oven will give you an almost sweet, nutty tasting morsel that everyone will love.
INGREDIENTS
•2-1/2 lb Brussels sprouts, halved
•2 cloves garlic, smashed
•3 tbsp olive oil
•Sea salt
•Pepper
•1 tbsp olive oil
•1/3 cup Panko crumbs
•2 tbsp fresh lemon juice
Heat oven to 425º.
Toss the sprouts with the 3 tablespoons of olive oil, sea salt, and pepper to taste, then arrange in a single layer on a foil-lined pan.
Roast for 15 to 20 minutes, giving the sprouts a stir after 7 minutes or so, until they are lightly browned and tender.
Toss the panko crumbs with the remaining tablespoon of olive oil and the lemon juice.
Remove the sprouts from the oven and toss with the juiced and oiled panko crumbs.
Serve.
Nice sprouts!
In all honesty, Rich prefers his sprouts roasted and tossed with a bit of balsamic vinegar, but this was a nice change. Another tasty option is to toss your roasted sprouts with a bit of wheat germ mixed with some melted butter.
Go ahead… eat your vegetables, and like it.