These cute little baby cabbages get such a bad rap. Probably from childhood traumas of over-boiled, slimy, and bland nuggets on a plate you ended up eating cold because you couldn't leave the table until the plate was clear. And the dog wouldn't even help eat them.
But they deserve a second chance, I promise. Sliced and layered with cream, garlic, and Parmesan makes a rich gratin.A sauté can be lovely as well, but my favorite method for fast, delicious, and easiest cleanup? Roasting. There is magic that happens to many vegetables at 400°.
Preheat oven to 400° and line a sheet pan with foil. Peel outer leaves, trim the bottom stem, and slice each in half. No worries about any loose leaves, keep them in as they roast wonderfully. Toss with kosher salt, pepper, and olive oil or any fat you prefer. Single layer on the pan, and in to the oven for 25-35 minutes, tossing once or twice along the way. That is all there is to it, basic and delicious and cleanup is simply tossing the foil!
Want to elevate the flavors? As shown below, slice 3-4 strips of bacon into small pieces and sprinkle before roasting. Or toss spouts with Parmesan cheese right before serving. Add a few garlic cloves while roasting. With any of the options, drizzling balsamic vinegar for a finishing touch adds a wonderful punch.
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| Outer leaves removed, stems trimmed, cut in half |
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| Tossed with olive oil, kosher salt, coarse black pepper |
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| Add bacon (optional but sooooo yummy) |
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| Roasted and delicious |
Do you have a favorite way to prepare Brussels sprouts? I would love to hear your ideas!
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