I'm a pretty big fan of food blogger Adam Roberts aka the Amateur Gourmet. He posted last November on “The Best Broccoli of Your Life” which proved pretty popular (Side Note: he’s listed it today as one of his Greatest Hits). This was broccoli that was “better than biting into a steak." Needless to say, I’ve been wanting to try this for a while . . .
On a related note, my good buddy Grant made everyone Roasted Brussels Sprouts at the beach over the New Year and they were a big hit (PS - he posted his recipe yesterday). The roasting concept was similar to the AG’s, but Grant used Bacon and Balsamic Vinegar instead of Lemon and Parmesan. Mmmmmm, they are good . . .
So that got me thinking . . . could I use the AG’s technique on Brussels Sprouts??? Well last night we tried, and I will tell you they were AWESOME! Seriously, before this month, I don’t think I’ve eaten Brussels Sprouts in a good 15 years. This was the third time I’ve had them in 2 weeks!
Roasted Brussels Sprouts
Preheat your oven to 425. Take about a pound and a half of brussels sprouts, cut them in half lengthwise and remove the core. Toss the sprouts (along with any fallen leaves) in about a tablespoon or so of olive oil and salt/pepper. I didn’t wash the sprouts since the heat should kill all the germs, but I did discard any of the dirty/grungy lookin’ leaves. Next, add 3 garlic cloves (peeled and sliced) and toss them with the sprouts.
Roast your sprouts for about 20 to 25 minutes, until they look “crisp-tender” and some of the loose leaves are browned. I also shook the pan around half way through to roast the other sides of the sprouts. When the sprouts are done roasting, zest a lemon over the broccoli, squeeze the juice (of half a lemon) over the sprouts, add a little more olive oil, and about 1/3 cup of freshly grated Parmigiano/Reggiano cheese.
Boom! Brussels Sprouts are back and better than ever!
What did we have with our Roasted Brussels Sprouts?? A roasted Pork Tenderloin of course (Hormel did throw me for a loop though). When I was at Publix the other day, I was trying to find a “plain” tenderloin (I wanted to use my own marinade). There were Teriyaki, Peppercorn, Lemon Garlic, etc. tenderloins, but I didn’t see any plain. Oh wait, over here, yes, a Pork tenderloin that says “Mojo Filet.” That’s nice, Hormel decided to translate “Plain Pork Tenderloin” to Spanish for our Hispanic neighbors. Sounds good, right . . . . Wrong, Friends!! Mojo Filet does not mean plain, it means very strong (and tasty) Cuban spiced marinade. Don’t get me wrong, it smelled really good, just not what I was looking for with my roasted sprouts. Anyways, I poured my marinade over the Mojo Filet and you couldn’t really taste that much of a difference (I could taste the mojo today on my leftover pork sandwich though). Moral of the story, don’t buy a Mojo Filet, unless you’re making Cuban sandwiches for Robbie Brumberg . . .
On a related note, my good buddy Grant made everyone Roasted Brussels Sprouts at the beach over the New Year and they were a big hit (PS - he posted his recipe yesterday). The roasting concept was similar to the AG’s, but Grant used Bacon and Balsamic Vinegar instead of Lemon and Parmesan. Mmmmmm, they are good . . .
So that got me thinking . . . could I use the AG’s technique on Brussels Sprouts??? Well last night we tried, and I will tell you they were AWESOME! Seriously, before this month, I don’t think I’ve eaten Brussels Sprouts in a good 15 years. This was the third time I’ve had them in 2 weeks!
Roasted Brussels Sprouts
Preheat your oven to 425. Take about a pound and a half of brussels sprouts, cut them in half lengthwise and remove the core. Toss the sprouts (along with any fallen leaves) in about a tablespoon or so of olive oil and salt/pepper. I didn’t wash the sprouts since the heat should kill all the germs, but I did discard any of the dirty/grungy lookin’ leaves. Next, add 3 garlic cloves (peeled and sliced) and toss them with the sprouts.Roast your sprouts for about 20 to 25 minutes, until they look “crisp-tender” and some of the loose leaves are browned. I also shook the pan around half way through to roast the other sides of the sprouts. When the sprouts are done roasting, zest a lemon over the broccoli, squeeze the juice (of half a lemon) over the sprouts, add a little more olive oil, and about 1/3 cup of freshly grated Parmigiano/Reggiano cheese.
Boom! Brussels Sprouts are back and better than ever!
What did we have with our Roasted Brussels Sprouts?? A roasted Pork Tenderloin of course (Hormel did throw me for a loop though). When I was at Publix the other day, I was trying to find a “plain” tenderloin (I wanted to use my own marinade). There were Teriyaki, Peppercorn, Lemon Garlic, etc. tenderloins, but I didn’t see any plain. Oh wait, over here, yes, a Pork tenderloin that says “Mojo Filet.” That’s nice, Hormel decided to translate “Plain Pork Tenderloin” to Spanish for our Hispanic neighbors. Sounds good, right . . . . Wrong, Friends!! Mojo Filet does not mean plain, it means very strong (and tasty) Cuban spiced marinade. Don’t get me wrong, it smelled really good, just not what I was looking for with my roasted sprouts. Anyways, I poured my marinade over the Mojo Filet and you couldn’t really taste that much of a difference (I could taste the mojo today on my leftover pork sandwich though). Moral of the story, don’t buy a Mojo Filet, unless you’re making Cuban sandwiches for Robbie Brumberg . . .
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3 comments:
Is that Ernest Hemingway?
You MUST write a cookbook one of these years - "Cooking with Humor" or something like that - your recipes are very tasty and the background material is fun. Keep em coming! MIMI (posting as Auntie D)
We tried this out last night, only we used grapeseed oil, lime, and feta. Wow. We were both brussels sprouts virgins, but I saw some at Easy Way and thought to go on your recommendation. Seriously, wow.
This things are supposed to be terrible?
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