Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [59]
3 To serve, remove the allspice berries, add the butter and marmalade, and reheat.
Kitchen Note: The quality of the vinegar does make a difference in this dish. If you don’t have artisanal, unfiltered apple cider vinegar, it is best to make the dish with wine.
Basic Roasted Brussels Sprouts
Serves 4
It cannot be said too often: roasting is the very best way to prepare Brussels sprouts. It is the only method that does not risk bringing out the cabbagey flavors so many people object to when faced with over-cooked steamed or boiled Brussels sprouts. When you roast Brussels sprouts, if you overcook them, the outer leaves will char, creating a sweet and crunchy texture that is actually quite wonderful.
1–1½ pounds Brussels sprouts, trimmed and halved, or quartered if large
2 tablespoons extra-virgin olive oil Coarse sea salt or kosher salt
1 Preheat the oven to 425°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.
2 Mound the Brussels sprouts on the sheet pan, drizzle the oil over them, and toss gently to coat. Arrange the sprouts in a single uncrowded layer.
3 Roast for about 15 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned.
4 Transfer the sprouts to a serving bowl and sprinkle with salt. Serve immediately.
Kitchen Note: For even cooking, it is important that the sprouts all be roughly the same size. That often means that some will be halved and some will be quartered. Size is more important than shape in this instance.
Crunchy Roasted Brussels Sprouts
Serves 4
Roasting is my favorite way to prepare Brussels sprouts because it brings out their sweet flavors. Adding shallots and garlic adds more sweetness and flavor, and the pumpkin seeds add a delicious crunch. Whether you consider yourself a fan of the unruly sprout or not, you may find yourself loving this dish.
1½ pounds Brussels sprouts, trimmed and halved, or quartered if large
2 shallots, diced
4 garlic cloves, minced
¼ cup pumpkin seeds
3 tablespoons extra-virgin olive oil
Coarse sea salt or kosher salt
1 Preheat the oven to 425°F. Lightly oil a large sheet pan (preferred) or large shallow roasting baking pan.
2 Mound the Brussels sprouts, shallots, garlic, and pumpkin seeds on the sheet pan, drizzle the oil over them, and toss gently to coat. Spread in a single uncrowded layer.
3 Roast for about 15 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned.
4 Transfer the mixture to a serving bowl and sprinkle with the salt. Serve immediately.
Toasted Seed Snacks
1. Wash pumpkin or squash seeds and discard any fibers. Arrange in a single layer on a baking sheet and allow to dry overnight.
2. Preheat the oven to 250ºF.
3. Drizzle the seeds with oil and toss to coat. Spread the seeds on the baking sheet. Salt generously. Bake about 45 minutes, until browned and crunchy.
4. Crack the seeds, discard the shells, and enjoy the seed kernels within.
Cornmeal-Crisped Brussels Sprouts
Serves 4
Another way to dress up roasted Brussels is with cornmeal and shallots. Both the flavor and the texture are enhanced to crispy new heights.
2 tablespoons extra-virgin olive oil
1½ pounds Brussels sprouts, trimmed and halved, or quartered if large
½ cup coarse-grain cornmeal
1 large shallot, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 Preheat the oven to 425°F. Generously oil a half sheet pan (preferred) or large shallow roasting pan.
2 In a large bowl, drizzle the oil over the Brussels sprouts and toss gently to coat. In a separate small bowl, combine the cornmeal, shallot, salt, and pepper; pour over the sprouts and toss again to coat. Arrange the sprouts in a single uncrowded layer on the sheet pan.
3 Roast for about 20 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned.
4 Transfer the sprouts to a serving bowl and serve immediately.
Garlic-Crumbed Roasted Brussels Sprouts