Roasted Brussels Sprouts

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6 Servings
Brussels Sprouts American
Roast easy vegetable Side Dish American Brussels Sprouts Summer Bitter

1 1/2 pounds ssels sprouts
8 cups cold water
1/2 cup her salt
3 tablespoons good ve oil
3/4 teaspoon her salt; or to taste
1/2 teaspoon freshly ground ck pepper; or to taste
Pecorino Romano (optional)

Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour. Preheat oven to 400 degree F. Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving. Variations: I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.


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Brussels Sprouts with Walnuts

4 Servings
Brussels Sprouts
Uncategorized
Side Dish Vegetables Brussels Sprouts Uncategorized

2 pound ssels Sprouts base and outer leaves trimmed and halved
8 tablespoon Unsalted ter
1/4 cup llots thinly sliced
2 tablespoon lic minced
3/4 cup nuts roughly chopped
2 teaspoon on Juice
1 teaspoon t
1/4 teaspoon und Pepper
1/2 cup mesan Cheese

Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through. Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.


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