French Chic & Slim
News and Opinion from Anne Barone to Keep You Chic & Slim
5 November 2015
Roasted Brussels Sprouts With Garlic
Remember the stalk of Brussels sprouts last week? I has been roasting them with garlic. Delicious.
For my roasting method, I have been following (with a few modifications) a Mark Bittman recipe for Roasted Brussels Sprouts With Garlic I found in the food section of The New York Times.
I must confess that the first time I tried the recipe, I was so taken with the taste of the roasted Brussels sprouts that I was tempted to eat the entire recipe. (Of course, I didn’t. Wolfing down a 2-cup serving — even a healthy vegetable — is not chic.)
The second time I roasted the Brussels sprouts, I reduced the 4 Tablespoons of Olive Oil in which you brown the Brussels sprouts and garlic on top of the stove down to barely 3 Tablespoons for 1 pint (1/2 liter) of split Brussels sprouts. Likewise, I used a shade less than 1 Tablespoon of the balsamic vinegar in which I tossed the roasted sprouts after I removed them from the oven.
My stalk Brussels sprouts were on the small side. I found that they were tender to eat in 15 minutes in the 450 degrees F (232 C.) oven. In any case, I like my Brussels sprouts a little crunchy.
The first time I roasted these Brussels sprouts I served them with baked fish. The second time I prepared them, I ate them with freshly-baked whole grain bread and some French feta cheese. A wonderful light supper.
Leftover roasted Brussels sprouts are good reheated and eaten the next day. Roasted Brussels sprouts take little work and cook quickly. But if you are really short on time (or energy) Susan in Hamilton emailed that she had been buying roasted Brussels sprouts at Trader Joe’s and reheating them in the microwave. She was enthusiastic about the taste.
According to the information on the Trader Joe’s website, in Trader Joe’s version, the roasted in olive oil Brussels sprouts have been cooked whole, not split and browned before baking on top of the stove as in the recipe I tried. If you want balsamic vinegar to jazz up the taste of Trader Joe’s, you add your own before serving.
The French introduced me to Brussels sprouts, and I have long been a devotee. I usually buy fresh — or frozen ones that have been imported from Belgium. I had always cooked Brussels sprouts briefly in a little water. With a dash of salt, they were just perfect. But I am now a convert to roasting. At least of fresh Brussels sprouts. I think I would be asking for trouble, however, to try to split and brown frozen Brussels sprouts in a cast iron skillet. Frozen Brussels sprouts I would roast whole and unthawed.
A thawed, uncooked Brussels sprout is not a happy vegetable.
be chic, stay slim — Anne Barone
images: (top) Brussels sprouts on stalk, (lower) Anne's roasted in olive oil Brussels sprouts with garlic