Serves at least one - Adapted from Fine Cooking
These are quick and easy, one bowl, one pan Brussels sprouts. There's no need to cut a little X in each stem or boil them before roasting. You don't even have to turn them while they're cooking.
The unbleached parchment paper keeps the nicely browned bits sticking to the sprouts instead of the pan and also makes for easy clean up.
I finally figured out how to increase my chances of having leftovers for breakfast—roast two pounds of Brussels sprouts at once. Simply double the ingredients below. I can fit two pounds of sprouts on one commercial half-size baking sheet.
I love to toss roasted Brussels sprouts with farfalle (bowtie) pasta and plenty of freshly grated Romano or Parmesan. For a real treat, fry up some bacon, then sauté some coarse fresh breadcrumbs in a few Tablespoons of the bacon grease over medium heat until golden and crisp. Toss the pasta and Brussels sprouts together, then top with the crumbled bacon, bread crumbs, and cheese. So good.
Basic Version:
1 pound Brussels sprouts
3 Tablespoons extra-virgin olive oil, plus more if desired
1/2 teaspoon salt
Several grinds fresh black pepper
1 Tablespoon fresh lemon juice, or more to taste (I like lots of lemon juice)
1/4 cup (1/2 ounce) freshly grated Parmesan or Pecorino Romano cheese
Slightly Gussied Up Version:
1 pound Brussels sprouts
3 Tablespoons extra-virgin olive oil, plus more if desired
1 Tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Several grinds fresh black pepper
1 to 2 Tablespoons fresh lemon juice, or more to taste
1/4 cup (1/2 ounce) freshly grated Parmesan or Romano
Optional:
Handful or two of drained and rinsed canned garbanzo beans (chickpeas)
Heat the oven to 475°.
Remove any yellow or funky outer leaves on the Brussels sprouts, then trim the core ends and halve lengthwise.
In a large bowl, toss the sprouts with the olive oil, salt, and pepper until thoroughly coated. For the gussied up version, whisk together the olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper in your mixing bowl and then add the Brussels sprouts, tossing until thoroughly coated.
Arrange the sprouts cut side down and evenly spaced on a heavy duty baking sheet lined with unbleached parchment paper. If they don't cover the whole sheet, spread them around the edges for the best browning.
Roast until the sprouts are tender and brown, about 12 to 15 minutes, depending on your oven, the size of your sprouts, and how done you like them. Start checking after about 10 minutes if you prefer that they still have a little crunch.
Place the hot roasted sprouts back in the mixing bowl, add the lemon juice, Parmesan or Romano, and garbanzo beans (if using) and toss until combined. Season to taste, adding a little more olive oil if desired, and serve.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
