Brussels Sprouts Two Ways

"Can we give up on Brussels sprouts since nobody likes them? Looking through the seasonal recipes in magazines, the answer is clearly NO, so here’s my offering. It uses the outer leaves too as they actually have lighter flavor. I blanch them and toss them with toasted almonds. Nice; you may even imagine it’s cabbage. The sprouts themselves don’t need to be halved as it makes for varied textures if some are smaller and some larger. They need to be salted and peppered about twice as much as an amount you think sensible. They need LOTS of olive oil and they roast until the outsides are charred but not burnt; crisp but not tough; papery but flavorsome. Gherkin gives them a bit of interest, sharpness and sweet acidity."

Notesfiled under: vegetables, sides, thanksgiving, christmas

Preparation Time15 min

Cooking Time45 min