sprouts
a few weeks ago, i couldn’t resist buying these sweet little brussels sprouts at the supermarket. don’t they look cute in their little disposable cup? i must have had sprouts on the brain after seeing this photo in my flickr feed. i love halved brussels sprouts roasted with olive oil, garlic, salt and pepper. i especially love it when one of the layers breaks free and gets super crispy during the roasting process. wow!
i thought i could get a similar outcome by shredding the b-sprouts and attempting my own version of a hash. well they didn’t end up crispy, but were quite delicious. i threw the sprouts in the food processor and think that’s where it went wrong. they came out in a really fine shred, and were also damp. next time they will get a course chopping before heading in the oven.
some sort of b-sprout hash
- two big handfuls of brussels sprouts, rinsed and chopped
- several cloves of garlic, peeled and chopped
- a decent drizzle of extra virgin olive oil (enough to coat the sprouts in the pan)
- several pinches sea salt
- a few grinds of black pepper
- heat the oven to 400 degrees. toss everything together in a baking dish, and roast until brown-ish.
have you ever shredded up brussels sprouts? suggestions welcome!
I also bought them, and went back looking for more to find they were all bought out! My favorite meal is brussles sprouts in oil with salt and pepper. I roast mini purple potatoes with them. So good.
I’m probably weird but I love brussel sprouts! With a touch of butter or olive oil or roasted – they’re delish and filling!
potatoes and sprouts is a great idea, ellie! thanks! and maris, you are not weird! BUTTER, YUM!
Hi! I tried a recipe from here (http://localfoods.about.com/od/winter/r/brusselspasta.htm) and it said to slice the brussels sprouts, which I did by hand since I don’t have a big enough food processor.But following the rest of the directions (adding it to the pasta and sauce after it was boiled) merely left me with warm, but very crunchy and undercooked sprouts. I was kinda disappointed, as there was a lot of possibility for good flavor! So what would you recommend to solve that problem- shredding? dicing? alternative cooking method? I’m quite willing to try other methods that the one I grew up with (boiled), so will try the roasting suggestion listed here too. Thanks for the off-beat topic!:-)
Margaret,
How about shredding, and sauteeing with garlic till crispy…
I hav been reading for awhile and had to finally pipe in as I have been LOVING brusselsprouts – and leeks – lately. I’m on a kick. So I’ve been doing as you did, with butter, sea salt, pepper, garlic, and yet I add a few swirls of both balsamic (I have a white fig-infused bv that is sooo yummy) and a few drops of honey. Sounds strange…but roast or bake in a hot 400 oven for a good long while, and when they are nice and crispy roasty, turn and stick under the broiler for about 20 seconds. They have this amazing caramelized flavor and the texture is cripy happiness. mm.
I also roast mine with olive oil, basalmic vinegar, salt, and pepper. The crispy outer layers are very good. Why not slice with a mandolin and roast. Might be like Sprout Chips.
Brussel Sprouts are amazing. Allot of people hate them but I think with a bit of butter and sprinkled with salt and parsley they are AMAZING.