May 17th, 2005

Brussel Sprouts

Brussel Sprouts are my new girlfriend. I don't know why I never cooked with them before but recently I had them roasted at a restaurant and now I'm addicted. They don't need processed cheeze stuff poured over them, just some salt, olive oil & garlic. When prepared this way they develop a deep nutty flavor. I've read suggestions to score the base for even cooking but I haven't had any problems with just washing them and cutting the bigger ones in half.

Preheat oven to 400
Lay brussel sprouts in a rimmed baking sheet, douse with a little (maybe a tablespoon or two) olive oil. Roast for 10 minutes. Remove from oven, add a healthy dose of chopped garlic and sprinkle with coarse sea salt. Return to oven, roast 5 more minutes. When you take them out rub them into the garlic, and when you serve them, sprinkle with the toasted garlic. So yum.

Speaking of pointless cooking methods, here are some other things I find useless:
1- Rubbing mushrooms with a cloth instead of washing them to prevent water logging. I just wash them as I would any vegetable and dry them off with a cloth or paper towel. Sometimes I just let them drain in a colander.
2- Salting eggplant. It never makes a difference to me. The directions always say to salt them and put them in a colander and supposedly the liquid will drip out. No liquid ever drips out.