Roasted Brussels Sprouts

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We never ate brussels sprouts growing up, which I find odd, given the fact that we ate tons of cabbage, broccoli, and cauliflower, so it wasn’t as though we had a cruciferous vegetable prejudice.  The first time I remember eating them was over 20 years ago at a crawfish boil that I attended while in graduate school at LSU.  Yes, the brussels sprouts were boiled along with the crawfish, potatoes, and corn.  They were awesome!  Wonderfully spicy and salty and just perfect!  I thought “where have you been all of my life?”  For years, I boiled brussels sprout in water seasoned with seafood boil.

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It wasn’t until about 10 years ago that I discovered roasted brussels sprouts. I was at a dinner party, and the hostess served them alongside something; I honestly don’t remember, but, ah, the wonder that is a roasted vegetable!  Now, while I thought they were delicious, me being me, I knew they’d be even better if they had a bit more caramelization.  Never one to shy away from intense flavors, I begin testing higher temps and longer roasting times, until I arrived at these lovely little brown gems.  Deeply brown and caramelized, sweet, with slightly crunchy outer leaves, and a meltingly soft interior, it puts those boiled sprouts to shame.  Not that I don’t still add them to any seafood that I boil, because I do.  Of course, if you’re not a fan of deep caramelization, you can certainly remove your pan of sprouts from the oven before they become too brown, but I urge to live dangerously, and taste the wonder that is a dark-roasted sprout!

Roasted Brussels Sprouts
1 lb fresh brussels sprouts
2 tablespoons extra virgin olive oil
Kosher salt

Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Trim and rinse brussels sprouts
Toss with olive oil and pour out onto prepared baking pan.
Roast at 450 degrees for 25-30 minutes, or until desired color is reached and sprout is tender.
Sprinkle on kosher salt and serve.

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