Monday, December 12, 2011
It was no small chore getting them off the stalk, but definitely worth it! These beauties were tasty!
Rinse under cool water and peel off any leaves that look unappetizing (if you were going to boil or steam at this point, it helps them cook more evenly if you make a crisscross hatch into the stem, watch your fingers!!) To bake them, I slice them in half, then toss with 2 Tbs. of olive oil and mix in some Kosher salt and fresh pepper with my clean hands. Set the oven to 425°, spread them in one layer on a baking pan. After 20 minutes I flip them over, then let them bake approximately 20 more minutes, depending on the size of the sprouts. Careful not to burn them.
This is not your mother's Brussels sprout! The baking caramelizes outer leaves and mellows the often too fragrant cabbage smell of the sprouts. Serve with a little butter if you prefer, but I like to eat them as is.The final verdict on the fresh sprouts still on their stem; flavorful, tender and easy on the nose. A YUM factor of 10!! In conclusion, eat more brussel sprouts as they contain sulforaphane, a chemical believed to have potent anticancer properties!!