If you haven’t tried brussel sprouts in a while, give these glorious miniature cabbages a second chance. But don’t steam or boil them…no, no, no. They are best roasted to achieve a sweeter, mellower, slightly caramelized flavor. I especially like to pair the sprouts with another brightly colored vegetable, which like an accessory dresses them up. Here I’ve paired them with purple cabbage. They are also wonderful with red bell pepper.
Making these is very easy. First, make sure you have a flat roasting pan or jelly roll pan with sides. Pre-heat your oven to 350 F. Rinse and stem your sprouts. Then slice them in half or quarters (bite size). Do the same with a small amount of purple cabbage. Next place your veggies into a large bowl. Add about 1 teaspoon to 1 table spoon of extra virgin olive oil. Then season with a pinch or two of good quality sea salt and mix to evenly coat the sprouts. Here’s a tip – always use a good quality extra virgin olive oil and sea salt. I prefer a Mediterranean sea salt. Evenly distribute them as best you can on your pan and into the oven they go. After about 5-7 minutes, move your sprouts around on the pan to turn them. Roast for another 5-6 minutes or until el dente (slightly softened in the middle when you poke them with a fork). Serve immediately.
Roasted brussel sprouts go great with almost any wintery meal. Here they are paired with panko crusted pacific cod and brown basmati rice.