KOSHER RECIPES FOR GLUTEN-FREE LIVING



Wednesday, December 20, 2006

Roasted Brussels Sprouts


Roasting at a high heat caramelizes the edges of the brussels sprouts, and the flavor is emphasized by a simple combination of spices. This recipe just might make even a brussels sprout hater change their mind.

ROASTED BRUSSELS SPROUTS

1 1/2 pounds fresh brussel sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage

Preheat oven to 400 degrees F. Cut the bottom of each brussel sprout off (about 1/4" or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish. Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout. Toss once, half-way through cooking. Serve hot or cold.

11 comments:

Poet with a Day Job said...

I could realyl use a vegetable, and those look so delicious!

ByTheBay said...

It is kind of ridiculous how easy this dish is. It seriously took me about 3 minutes to prepare and then I threw them in a baking dish and 25 minutes later was astounded by how good they were.

Sea said...

I have made roasted brussel sprouts before using the whole head of the veggie, and I liked the caramelized parts but the inside was a little too brussely for my taste. I'm thinking this is the perfect solution. I'll try them out and tell you how it goes. They look fantastic!

By the way, you mentioned that you were in the food industry previously. What sort of things were you doing? Just wondering because you seem to have a very high level of baking skill and I'm wondering what kind of training you've had... I'm jealous. ;)

ChupieandJ'smama said...

Those look delicious! I'm trying those for sure!

ByTheBay said...

Sea - I wouldn't say I have a very high level of baking skill, just a high level of culinary adventurousness! My baked goods don't always turn out as well as I'd hope and I have little patience for following recipes as exactly as they should be followed. I have been a prep cook for a catering company and also a restaurant. My grandpa was a baker and my father is an amazing cook, so I picked up a lot from them. Otherwise I guess it's just instinctual for me.

Let me know what you think of this recipe - I think it came out pretty "un-brussel-y".

Chupieandj'smama: Ditto to what I wrote above!

Sea said...

I bought a lovely bag of brussel sprouts from Whole Foods this week and tonight I tried the brussel sprout recipe at last! We had it with our favorite Southern Fried Tofu (not deep fried, despite the name), sticky rice with furikake (black sesame seeds and salt sprinkled on top), and my vegan gravy. It was exactly as brussel sprouts should be, and as good as I hoped it would be. It nicely escaped the perils of a brussely sprout center and instead was delightfully roasted almost all the way through, contrasting beautifully with the creamy core of the halved brussel sprout. LOVED, loved, loved it. Brussel sprouts just won their first permanent place on our menu rotation! Thanks and Yum. :)
-content brussel sprout consumer,
Brenda

Kalyn said...

Hi Isiah,
Just letting you know I'm featuring this recipe for South Beach Recipes of the Week, where I spotlight South Beach friendly recipes I see on other food blogs. It includes your photo, with a photo credit for you of course, plus a link to your recipe.

ByTheBay said...

Thank you so much, Kalyn!

Fiber said...

Love roasted brussels. I also like to peel a few cloves of garlic and throw them in the pan too.
These look great!

Freckled Face Mama said...

I made these brussel sprouts last night as was pleasantly satisfied. It is so simply yet so delicious. I ate way too many but I would rather eat too many brussel sprouts than not-so-healthy food.

Rob said...

OMG these sound so good. I've had a pan roasted / caramelized BS with garlic and pine nuts, but these sound so good.

can't wait to try this