Brussels Sprouts are the “IT” vegetable. 10 years ago, I wouldn’t have dreamed of putting them on my restaurant menu. I even reversed the norm this a.m. and had a bowl for breakfast. I assume that some of you are cooking them on Thanksgiving, so I thought that I would share a quick and full-proof way to roast them. These are delicious plain or tossed with roasted hazelnuts; drizzled with a sherry vinegar and maple reduction syrup or underneath crumbled smoky (coconut) bacon. This recipe is designed for one 11″ x 17″ pan. If you have more than 1.5 pounds, make sure you use multiple pans as you won’t get the sprouts crispy if you crowd the pan with extra amounts.
Tips Make sure Brussel Sprouts are dry or they will not get crispy on the outside. The more oil you use; the crispier they will become. If you want to add chopped garlic; do so during the last 3 minutes of cooking or the garlic will burn.
- 1.5 pounds Brussel Sprouts; washed and dried and cut in half lengthwise
- 2-5 Tbsp Olive Oil
- 1 tsp Sea Salt (plus more to taste if you like them saltier)
- 2 tsp minced Garlic (optional)
- Preheat oven to 400 degrees F
- Toss Brussel Sprout halves with Olive Oil and Sea Salt
- Place on 11″ x 17″ aluminum baking sheet (I line my with a Silpat sheet or parchment)
- Bake for 24 minutes. At the 10 minute mark; briefly open oven door and let any steam escape. This will result in crispier Brussel sprouts.
Looks like we have some beautiful weather for the weekend. What’s on tap? A couple of Groove rides, a run on the beach and it’s a toss up whether to do a Turkey Trot or Hux’s special holiday Master’s swim on Thanksgiving morning…..definitely NOT a problem to have so many options. One part of me wants to kick back, eat croissants in bed and watch the Macy’s day Parade with a beer; but then I take a look at one of these retro pics and think the better of it.
Happy Thanksgiving Everyone!