I have been doing demonstration cooking at a local farmer’s market, all summer, to promote my health coaching practice, to help sell produce for the farmer’s and to promote healthy eating. It is amazing how many people have given up foods they love because they don’t know how simple it is to make great food.
This last week I featured a very simple brussel spout dish at the farmer’s market, the response was amazing. Even some of the people in the “I hate brussel sprout” camp were dissuaded from their deep seated hatred of the vegetable, though; dividing the word into brussel sprout lovers and haters is probably still valid. The haters say that these wonderful little bundles of tender sweet vegetable flesh are bitter and make the house stink…is that because they don’t know how best to cook them? I think so…
Roasting is the simplest way to cook great brussel sprouts that won’t make the house stink. Seasoned with minced fresh garlic, liberal amounts of sea salt and black pepper; they make a great and simple addition to a holiday menu, or any menu for that matter. Brussel sprouts are packed with nutrients too! Whether you are a big fan of brussel sprouts or belong to the other camp and want to know why people give fanatical devotion to that weird cabbage looking vegetable that grows like a tumor on the stalk of a plant; try this recipe. You won’t be sorry.
Garlicky Roasted Brussel Sprouts
1 lb fresh brussel sprouts (buy the stalk if you can find it and pluck them off right before cooking them)
2 Tbsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 cloves garlic, minced
Extra olive oil or butter for finishing
Preheat the oven to 400°F. Trim the end of the brussel sprouts or remove them from the stalk. Toss the sprouts in olive oil, season them with salt and pepper and place them in a single layer on a roasting pan. Roast them for about 40 minutes shaking the pan several times during the cooking process, about every 10 minutes to ensure even browning. Once the brussel sprouts are nicely browned and tender in the middle add the garlic allowing it to cook for a few minutes before serving. Drizzle on a bit more olive oil or even toss them in some fresh butter right before serving and enjoy. They are simple and delicious. Browning them really brings out the sweetness of brussel sprouts. Enjoy!