Monday, November 19, 2012

Thanksgiving Roasted Brussels Sprouts

Happy (almost) Thanksgiving!  A lovely holiday surrounded by family, friends, good eats and drinks.  While many people only eat brussels sprouts on Thanksgiving, and maybe at Christmas, they are a fall staple around here.  They make a wonderful addition to the vegetable medley with roasted chicken, and are delightful on their own as a side.  They also happen to be one of Thanksgiving's most healthful foods, boasting high levels of fiber, vitamins C & K, and even quite a bit of protein (3.38 grams per 100 grams).  Roasting these gems at high heat with some scallions removes the bitterness and lends a slightly crunchy, caramelized, and delightful vegetable side. 

Happy Thanksgiving, and eat well!  

Roasted Brussels Sprouts
Serves 4-6 as a small side (I recommend that you double the recipe for Thanksgiving, see below for an easier method for a crowd)
  • 1/4 cup olive oil, divided
  • 1 clove garlic, peeled
  • 2 shallots, sliced into half moons
  • 1 pound brussels sprouts
  • 1 teaspoon kosher salt
  • black pepper
1. Pre-heat oven to 425.
2. Heat 2 tablespoons of olive oil over medium heat in an oven-safe skillet.  Add garlic and shallots and cook until fragrant.
3. While oil heats and the garlic and shallots cook: trim the ends off the brussels sprouts and slice in half lengthwise.

4. Turn heat off and place brussels sprouts cut side up in skillet, nestling them around the shallots. Return to medium heat and cook without stirring 5 minutes, or until beginning to caramelize.
5. Flip brussels sprouts over with tongs, drizzle the remaining olive oil over the top, and sprinkle kosher salt over the top.
6. Place the skillet in the heated oven and roast 20-30 minutes until soft and caramelized, stirring once during cooking.

7: Season with a little fresh ground black pepper.

***For a fuss-free version of this, or for those of you who do not have an oven-proof skillet.  Put 1/2 of the olive oil at the bottom of a roasting dish, place brussels sprouts cut side down and nestle shallots and garlic around.  Drizzle the rest of the oil and roast in pre-heated oven 45 minutes, stirring once or twice.  I think you loose a little of the garlic and shallot flavor with this preperation, but it is still delicious.***

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