Roast Your Sprouts Peeps

I know it's still warm out but I couldn't help falling into fall this week with a fall menu full of fall food and feeling very fall-ish. I fell 4 fall Tuesday night. Main course: Grilled turkey breast (roasted, really - on the grill) with a lot of savory seasonings, freshly picked herbs (like lemon sage, thyme, Italian parsley and oregano) and aromatic vegetables, served with reduced pan juices. Sides: Mashed sweet potatoes with chevre, cream and fresh chives, "Persian" cucumber and sweet onion salad with homemade blue cheese and fresh herb dressing, and finally, the topic of this post...... oven roasted brussels sprouts.

BTW, next time you quickly blurt out "brussel" sprouts, remember, it's brusselS sprouts. Yes, there's an S on the end.... you know, like the city... in Belgium. It's friggin' hard to say out loud. You really have to slow it down. I'm sure the ones we eat come from Northern California, though, no doubt. It all started in the U.S. with an Italian artichoke farmer in San Mateo County somewhere in the early 1900's. I guess they were thinking "why should the Europeans be the only ones that get to eat these little cuties?"

BS Tips (LOL): Try to buy them super fresh. Some farmer's markets sell them on the stalk! What a treat! Make sure they're small and tight. Huge and loose is not good. I'm bad. Remove any brown or discolored outer leaves. Trim the stalks so they're not below the bud. Rinse thoroughly with water and dry completely with paper towels or a towel.

Roast Your Brussels Sprouts Peeps

(too simple)

Brussels Sprouts

Olive Oil

Kosher Salt & Pepper

Prep:

Pre-heat oven to 425 degrees

As above, wash, dry, trim

Cut each sprout in half lengthwise

Toss with olive oil, and s & p

Toss onto a sheet pan

Place sprouts cut-side down for maximum contact : )

Pop into the oven

Don't toss 'em. Let 'em get brown and caramelized (like in the top photo)

Let them roast for awhile (like 20-30 minutes or so - check in & peek underneath one)

When they're brown, flip them with a spatula

Let them roast for another 10 minutes or so

Serve

Add a drizzle of olive oil if you wish

Sprinkle with your favorite finishing salt, like coarse kosher, gray sea salt or fleur de sel

Salt matters.

I love these.

From Brussels With Love, Katie