So, here is a basic recipe, based on that of Arthur Schwartz from his excellent site, The Food Maven ( www.foodmaven.com):
Roasted Brussels Sprouts, (For Dinner)
- Preheat oven to 425 degrees.
- Trim and split sprouts vertically.
- Line a baking sheet with foil, spray it with olive oil spray and sprinkle lightly with coarse salt.
- Put the sprouts on the sheet, leaving a bit of room between them -- you can either put them all cut side down or haphazardly, I like the latter. Spray the sprouts again, and sprinkle with some more salt -- we use Maldon here.
- Bake 15-25 minutes, depending on your oven, the size of sprouts, and how soft you like them.
- Broil for a minute or two to brown the top if you want.
- Eat hot or warm; nice with a squirt of lemon or drizzled with lemon infused olive oil, or drizzled with olive oil and sprinkled with za'atar.
Variation #2: Roast them whole for a bit longer.
Fancier Brussels Sprouts, for Dinner
- Preheat your oven to 425 degrees.
- Heat a large cast iron skillet on high for about 2 minutes.
- Put some olive oil in the skillet and spread around lightly, and sprinkle in some coarse salt.
- Put whole, trimmed brussels sprouts in the skillet, and cook on high heat for another minute.
- Put the skillet in the oven and bake about 20-25 minutes, maybe a bit longer. until the sprouts are tender.
- Broil for a minute or two if you want them browner.
- Remove the skillet from the oven, add a pat or two (or three or four) of butter, shake to melt, drizzle with a little good balsamic vinegar, swirl around and serve hot.
- Take about 1/2 cup of leftover sprouts from the first method, if there are any. You may wish to zap them briefly in the microwave to take the chill off.
- Make a 2 or 3 egg omelet. You can even make an omelet with egg whites out of the container and it will be good prepared this way.
- Put the sprouts in the middle of the omelet, add some grated cheddar or similar cheese, fold the omelet over, and cook until cheese melts and sprouts are warm.
- (The leftover sprouts also make a great frittata.)
- This is a variation on the first recipe. I had it for lunch today after picking up some brussels sprouts at the farmer's market and used about 3/4 pound of sprouts, cooking them in a 9 inch square metal pan, cut side down.
- After the sprouts have baked, broil for 1 minute. Then top with a handful of grated parmesean cheese, a few spoons of breadcrumbs, some hot pepper flakes to taste, and drizzle with a little olive oil or spray with oil spray.
- Broil 2-3 minutes until the cheese melts and begins to brown. It will be crisp and unbelievably delicious and is really a meal in itself (for one person, if you like it as much as I do).
It should go without saying that you should use fresh, green brussels sprouts without yellow spots, mold or bruises for all these recipes.