Thursday, November 1, 2012

they are good for you: roasted brussel sprouts with lemon

Sorry, even my kids like brussel sprouts better than I do.  There are a few "good for you" foods I've just not been able to embrace.  Salmon.  Ugh.  It's pink.  It's salmon-pink and I've always hated that color.  Really.  And then there is the odor.  Ugh.  I know I'm missing all my omega 3's.  Maybe I'll grow to like it someday.  Beets.  Can't do it.  Mainly because growing up they were always the "pickled" variety and I do not like "pickled" anything.  I really should give them a try.  I'll roast them.  At least they come in hues I deem acceptable.  And then there are brussel sprouts.  So cabbage-y and bitter.  Until my family insisted I try them roasted.  Okay, a little better.  Then Real Simple told my to roast them and toss them with breadcrumbs, butter and lemon.  Ah-hah.  I love just about anything citrus.  And my German grandmother made everything with butter and breadcrumbs and that's a combination it's hard not to like.  I made an herb foccacia last week and clearly did not add enough olive oil because it was a bit like a big fat cracker.  So I cut it up and dried it out in a slow oven and then crushed it into lovely herb breadcrumbs.  Perfect.  But if you don't happen to have a less than perfect herb foccacia laying around, panko or fresh bread crumbs will be perfectly fine.  I only used a pat of butter.  I don't even know if the recipe needed any butter really, but YOLO on the butter.  I served them to my husband and his parents and was surprised there were any leftovers.  I am officially converted.

Pretty sure this dish will make it to the Thanksgiving table.  Really good.

see, they are no longer scary
Brussel Sprouts with Lemon

2 1/2 pounds Brussel sprouts, trimmed and halved (the nice big bag at Costco is prefect)
3 cloves garlic, minced
3 T olive oil
kosher salt and freshly ground pepper
1 T unsalted butter
1/2 C fresh bread crumbs or panko
3 T lemon juice

Heat oven to 425 degrees (I'm a big fan of my convection oven for faster roasting).  Toss brussel sprouts, garlice, olive oil, about 1 tsp kosher salt and 1/2 tsp pepper in a large bowl.  Spread out on one or two baking sheets (mine fit fine on one full-size baking sheet).  Roast, stirring to turn once or twice, until tender or about 15-20 minutes.  While hot toss with butter, bread crumbs and lemon juice in your serving bowl.

Serves 8

ready to toss 

all roasted

yum

No comments:

Post a Comment