Roasted Brussels

If you shudder in horror when you think of brussels sprouts, then you were probably served them boiled. They had an olive-colored tone to them, right? That’s a shame.

Brussels sprouts are actually delicious when not boiled. Members of the brassica family, they’re related to broccoli, kale, cauliflower, and collards. Even though we can grow these uber-healthy greens year round, right now during winter is their high time when they’re sweetest.

Here’s two super simple ways to cook up some brussels:

Sliced and Sauteed Brussels with Bacon
Easy-peasy: Cut up some bacon and start cooking it in a pan. Meanwhile, cut the little brussels into slices, maybe 3-4 slices per head. Before the bacon gets crispy, toss the brussels slices in the pan and saute on medium heat until the brussels are caramelized. They should be a nice vibrant green with plenty of browned sweet spots. Serve immediately.

The variations are endless: You could throw some shallots into the pan before the brussels. Or toss in a handful of dried cranberries and walnuts. A splash of a nice vinegar? Do whachyalike.

Roasted Brussels
Roasting has to be the easiest way ever to make vegetables yummy. So little labor, and so much flavor. Roasting is a particularly good method for winter veggies: cauliflower, carrots, winter squashes (pumpkin, butternut, acorn, etc.), beets, and of course, brussels.

All you have to do is cut up your vegetable into bite-sized pieces. Put in a bowl and toss with olive oil, salt, and pepper. Lay out on baking sheet and roast at about 400-450 degrees until browned and caramelized. Yum. The only trick to this is to spread the bites out on the baking pan, because if they’re too close they’ll just steam instead of brown. If you’re making a lot, do it in batches so you have enough room.

Remove and discard the hard base of each brussels sprout, then slice the heads in half.

Place in a bowl and toss brussels halves with olive oil, salt, and pepper. You could add any other herbs or spices you want here. Red pepper flakes?

Spread out on a baking sheet, flat side down. Don't crowd them.

Roast at about 450 degrees until browned on the flat side. Won't take long.

Serve with meat and more veggies. Or just snack on them alone! Yum.