The best thing about this is that it is so quick! The caramelization of the brussels sprouts is delicious and you can vary it a lot, depending on what you like. I think cooking them so that they are still a bright green brings out their natural sweetness, and avoids the cabbagy-sulfuric nasty taste that turn many people off Brussels sprouts. I like roasting garlic along with the brussels sprouts, and you can squeeze the yummy mellowed roasted garlic out of its skin as a little treat in between the crunchy and bright brussels sprouts. I have to thank my friend Ori Cosentino, a professional chef, who turned me on to the idea of pre-heating the baking tray. Check out her food blog at upchefcreek.com. —JORJ
brussels sprouts (the little tub -- probably 1.5 cups)
salt and pepper
garlic cloves, whole
In This Recipe
Preheat your oven to 400. Put some oil on a baking sheet and pop it in there to preheat while you prep the brussels sprouts.
Trim the bottoms, cut the sprouts in half and tear off the outer leaves. Separate the garlic cloves. Put everything in a bowl and toss with some oil, salt and pepper. If you want to, you can also toss in some cumin or carraway seeds at this point -- that is a nice variation. The plain salt-and-pepper option is great too, though.
Take the pre-heated pan out of the oven and quickly spread out the brussels sprouts and garlic cloves. It should sizzle in a satisfying way. Pop em in the oven and set a timer for 6 minutes.
Spill out the chestnuts on your chopping board -- I often use the jarred kind. (Pricey, but delish.) Chop them up roughly. When the timer goes off, add them to the pan with the sprouts, making sure to give everything a good shake to make sure they're getting browned on all sides. Set the timer for another 6 minutes.
After the timer goes off, check out your sprouts -- are they nicely browned but still a vibrant green? If so, serve em up! If you think they need more browning, pop em back in after another toss for another 6 minutes.