Food 16 Mar 2006 11:59 pm
Brussels sprouts? Actually tasty.
It’s been a couple of days’ worth of firsts for me. Yesterday I made my very first cake from scratch, plus frosting. (Yellow cake with strawberry buttercream frosting out of The Cake Bible, and it’s outlandishly tasty, if I do say so myself. With a dozen egg yolks and about a pound and a half of butter, it ought to be!) This morning I had my first session with the personal trainer, which went very well. And tonight I had my first taste of brussels sprouts.
Garlic Roasted Brussels Sprouts
(tip o’ the pixel to Bunnyfoot)
1/2 lb. brussels sprouts
2 teaspoons olive oil, very approximately
2 cloves garlic, chopped
Salt and pepper to taste
Wash the brussels sprouts. Remove any yellow leaves, and slice off the sprouts’ bases if they look unappetizingly dry or fibrous. Halve the sprouts.
Toss the brussels sprouts with the olive oil and roast in a 400 degree oven for 10 minutes. Remove from oven and add garlic and salt. Roast for about another five minutes.
I had to roast my sprouts longer than I expected — they were a bit large — but they didn’t develop that unholy sulfur odor even with an extra five minutes in the oven. They were pretty damn good, in fact. Of course, I’d probably eat an old tire if it were roasted with olive oil, garlic, and salt. (Pepper’s optional.)
on 17 Mar 2006 at 4:13 pm 1.Rechercher said …
Ewwwwwww. This is a trick.
I know it.
Nobody really likes brussel spouts. No humans anyway. :b
Seriously, did you ever try Jones’ Brussel Sprouts soda? It’s sitting in my refrigerator, daring me to try it.
on 17 Mar 2006 at 4:20 pm 2.Cam Sculpin said …
No, man. They’re totally good. The trick, I think, is not to have any until you’re well into your thirties. The other trick is garlic.
Brussels Sprouts soda? Yechhhh. I’m not a big soda fan anyway, so…
on 20 Mar 2006 at 2:18 am 3.sphinx_n_herhat said …
Of course, I’d probably eat an old tire if it were roasted with olive oil, garlic, and salt.
My LOL for the day
on 20 Mar 2006 at 7:34 am 4.Mia said …
I am skeptical. I have been thoroughly indoctrinated into the “there are no good Brussels sprouts” way. Maybe if Pioneer Organics tries to foist (ahem provide) some on (I mean TO) me, I’ll try this roasting thing.
on 20 Mar 2006 at 1:21 pm 5.Miz_hatbox said …
My husband has always been fond of brussel sprouts. When we have them, which admittedly isn’t often, I serve them with cheese, or else with garam masala (which seems to curb that sulfur-y taste in a big way–I think it’s the nutmeg).
But ya know, he really likes garlic too, so I’ll have to try your recipe. Cool!
on 20 Mar 2006 at 2:00 pm 6.Rebecca said …
Post the recipe for the cake!!!
on 05 Apr 2006 at 5:39 pm 7.Ted said …
Browsing backward through your blog, and I was wondering if you’ve been able to replicate the brussels sprout feat?
on 05 Apr 2006 at 5:53 pm 8.Cam Sculpin said …
Yep! There’s just one thing — the sprouts are eminently edible, but not so eminently digestible.
on 01 Jan 2009 at 8:06 pm 9.Asela Fiszer said …
I suggest adding a splash of balsamic vinegar. It typically will carmelize in the oven.