quinta-feira, 13 de novembro de 2008

the perfect roasted brussels sprouts

The first post will be about a vegetable cultivated in 16th century Belgium. Brussels sprouts are a member of the cabbage family and, indeed, resemble tiny cabbage heads. It is in season now, and it's always nice to find the sprouts still attached to the stalk for freshness (see photo).

Everybody knows I'm the cook at home, but this week Michael surprised me with a great side dish of roasted brussels sprouts accompanying pumpkin raviolis. I've been roasting this veggie since I started using it, but Michael blanched them first for just a minute in boiling water and transfered them to the baking dish to roast. The results? A less bitter, much softer, faster to make brussels sprouts. Without the blanching the vegetable would take around forty minutes in the oven to roast. When you blanch it, the time is cut in half and the results are definitely improved. How's that for a great Thanksgiving side dish?

Michael's roasted brussels sprouts:

  • About 12 brussels sprouts
  • Salt and pepper to taste
  • Olive oil to coat

Preheat the oven at 400 degrees.
Clean the brussels sprouts by cutting the bottom (the part that was attached to the stalk) off. Halve them lengthwise.
In a large pot of boiling water, add the prepared brussels sprouts and blanch them for 1 minute.
Strain and transfer to a roasting pan. Sprinkle with salt and pepper, add the oil and toss.
Roast for 18-20 minutes. Once they are done roasting, finish them with a sprinkle of fleur de sel and pepper. Serves 2 as a side dish.

Um comentário:

  1. I am the luckiest man on the planet. The love of my life starts a cooking blog and the first recipe he puts on is one of my most basic. A sure thing that I never think much about although the perfect fall staple side dish, for me. Thanks for the props. Keep on cooking. cckrrhh.