I went into this week’s challenge with great trepidation. I have had brussels sprouts only a handful of times in my life and never liked them much. They are up there on the dislike list next to broccoli. In my entire life I’ve known only one person who actually truly liked them.
Well, here goes nothing!
I found a few recipes that seemed to get high marks. Supposedly roasting brings out a sweeter tone to brussels sprouts, and lemon takes the bitter edge off. Salt, is important here too for flavoring. The recipes I saw all say don’t skimp on the salt.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
1 pound Brussels Sprouts
1/8th cup of Olive Oil
1 Tablespoon Chopped Garlic
1 Tablespoon fresh squeezed Lemon juice
1/4 cup Parmesan Cheese (optional, but highly recommended)
Preheat oven to 350°F and line a cookie sheet with non-stick foil.
Wash your sprouts and chop off the ends and pull off old leaves on the lower parts if they don’t look fresh. Then slice them in half lengthwise.
Put them in a large tupperware bowl and pour in the olive oil, garlic, and lemon. Salt generously, pepper lightly.
Cover the container and toss the ingredients till everything is coated well.
Dump everything onto the cookie sheet, and face all the cut sides down on the sheet.
Roast in the oven for 25-30 minutes. They should be browned both above and below. If not let them roast longer, checking every 5 minutes to make sure they don’t burn.
When they are browned, sprinkle on the Parmesan cheese and bake for about 5 more minutes.
Serve (salt more if necessary)
Well, they’re right, the roasting does bring out a certain sweetness. It’s still not my favorite vegetable, but I was able to eat it without totally hating the experience. The cheese definitely helped. And though I’m not a real lemon lover, the lemon did a good job in controlling the bitterness.
However, I’ve got to be truthful here, my first bite wasn’t the greatest. But in the interest of really giving this a shot, I ate a few more pieces and found that once I got past the initial bite, it got better. And after finishing my portion, my sensitive stomach actually felt soothed. That’s enough for me to try this again (very few food items actually soothe my stomach). Next time I may bite the bullet and make this in the cast iron pan they recommened (I didn’t do it because, as you know, I hate doing dishes, and foil is a whole lot easier to clean up.)
The way I made it this time was a breeze to clean, just a tupperware container, measuring cup and measuring spoon, cutting knife and cutting board, and the spatula to get the brussels sprouts off the cookie sheet, and of course the plate and fork for eating.