You’ve never had brussels sprouts if you haven’t had roasted brussels sprouts. Years ago, brussels sprouts were probably the only regularly encountered food I didn’t like (pretty much everything else was ok). They were bitter little stinky cabbages with rubbery little leaves, and I didn’t like them at all. When Cati moved in, she got me to hate them less (heck, I even grew to like them). We used to boil them, and that’s not bad as long as they are fresh (never frozen).
Not long ago the Co-op started carrying local organic stalks of the little beauties. One of the ladies I was working with in the cheese section one evening suggested that I try roasting them instead of boiling, and I was intrigued. Roasted/grilled asparagus is better than steamed, so it seemed likely that the improvement would translate. Incidentally, she is the executive chef at a rather large restaurant in downtown Albany. So now we roast ’em, and the flavor is incredible. They are like a healthful and delicious version of french fries. The aroma that comes off while cooking them this way is remarkable. Cook up some local, organic, free-range chicken (and some aioli), and you have a meal fit for a king.
For the brussels sprouts, pre-heat the oven to 400F. Coat the brussels sprouts in some olive oil and place them on a cookie tray. Sprinkle on some coarse sea-salt, and add them to the oven for ~30min. Vigorously shake the cookie-tray (or flip the bulbs with tongs) every 7 minutes or so to roast evenly. Remove, let cool, and enjoy.
It was a relatively easy and delicious meal.