This is more of a vindication than an exploration. I checked Mollie Katzen's roasted brussels sprouts recipe in her fabulous "The Vegetable Dishes I Can't Live Without" cookbook and guess what? Her recipe is exactly the same as the recipe I discovered by trial and error! I am so proud of myself.
You'd think everyone would know how to make roasted brussels sprouts by now, but apparently it is still an unknown for some. Easy peasy.
Preheat your oven to 425 degrees. Peel off the ugly outside leaves of the brussels sprouts, and if they are bigger than 3/4 inch, cut them in half. Roll them around in a little olive oil on a baking sheet, then, if they are cut, put them face down.
Bake for about 10 minutes, then flip them over or roll them around. Bake until they are a little browned and crispy, another 5-20 minutes depending on how brown and crispy you like them. I have forgotten and practically incinerated them, and I still loved the flavor, maybe even more. Mine are pretty dark here:
Now here's the fun part, for me. Of course you should sprinkle them with some grey French sea salt, the kind that sticks together in tiny flaky clumps. And maybe some fresh-ground black pepper.
But what else can you do to make them special?
- A sprinkle of rich balsamic vinegar is great, even fig-flavored Vincotto balsamic.
- A teaspoon or two of briny capers can add a nice salty punch. Paired with a splash of sherry vinegar - oh my yum.
- A blob of goat cheese to melt and mix in right after they come out of the oven. I use jalapeno goat cheese
- A sprinkle of shaved parmesan, the big flaky kind, not the grated kind