Brussels sprouts are one of those vegetables that walk a fine line between delicious and disgusting. Undercooked? Disgusting. But when they are done right? Damn, they’re good.
My favorite way to prepare the tiny cabbages is to roast the hell out of them. They are good roasted on their own, but even better with shallots. Try this as a side, and I promise you won’t feel the same about sprouts again.
Peel and separate five to eight shallots. If the pieces are huge, give them a rough chop.
Place on large sheet of foil, drizzle with a tablespoon of olive oil and season well with salt. Fold foil into an airtight packet and place in a 350° oven.
Now clean and prepare the sprouts. Cut off the thick bottoms and pull off the outer leaves, as they will become very rough after cooking. Cut sprouts in half. Place in oven next to your foil packet and roast for 30 minutes, stirring every ten minutes.
Carefully open your foil packet and combine shallots and juices with the sprouts. Roast for another ten minutes and serve. There is very little to this dish, letting the shallots and sprouts speak for themselves. The slow roasting makes the sprouts crunchy and delicious. The strong smell that is normally associated with Brussels sprouts is counteracted by the delicious aroma of the shallots cooking. This side dish is healthy, delicious and satisfying. And easy!
What’s your favorite way to prepare Brussels sprouts?