When I espouse my love for brussel sprouts, there are only two reactions. YUM or GROSS - no one seems to feel ambivalent about these little green gems. I fear that a million yucky brussel sprouts were cooked in the 60's & 70's... perhaps they were boiled? I don't know. If you think you hate them, just do me a $5 favor and pick up some fresh brussel sprouts and try this...
Roasted Brussel Sprouts with Cherry Tomatoes and Walnuts
1 lb fresh brussel sprouts
1/2 lb fresh cherry tomatoes
6 oz. halved walnuts
2 tablespoons of olive oil
Cracked Black Pepper
First, rinse off the sprouts and trim any little hard stems areas from their bottoms. Also rinse the tomatoes and set out to dry. Wet vegetables don't make great roasted vegetables!
Preheat the oven to 400F
Half the brussel sprouts, laying them face up on a cookie sheet. Add the olive oil, salt and pepper and give a liberal toss.
Place in the hot oven (make sure you wait for the preheat!) and let them become wonderful for 15 minutes.
Next, add the tomatoes and give the whole pan a toss. You can leave the tomatoes whole or cut them in half. I personally like them halved. No worries. Wait another 10 minutes.
Last, add the halved walnuts and give a stir. The walnuts will burn so keep an eye on them. They should be in for no more than three to four minutes.
Remove from the oven, place the tray in a towel on your lap and eat the whole thing.
|I know I'm not supposed to "flash" food but I tried like mad to get it without a flash and now I'm starving. Forgive me.|
Until recently, I didn't know that brussel sprouts grow like this...
I think it's cool.