Brussel Sprouts might be the last vegetable I learned to like. I enjoyed them a handful (maybe two) times, but every other time, I was pretty sure I was being poisoned by the chef and couldn’t for the life of me figure out why I liked it those few times. The mystery was debunked for me in a cooking class I took in Charleston, South Carolina at Zero George Street Hotel. The bitterness, or “poison,” is located in the stem of those green things, so if you remove the stem (or at least a good amount of it), the bitterness disappears! And now I’m a total brussel sprouts lover!
You can go all out and remove the leaves from the stem, but that’s very time consuming. As you can see from the image or video, I cut off the bottom quarter inch or so of the brussel sprout. Then I halve or quarter each one. Carefully cut out the stem at an angle. It’ll be easiest with a paring knife. Then cook your brussel sprouts as you wish. We love them roasted with olive oil, salt, and pepper. Top them with some herbed goat cheese and salted pistachios for one of the best side dishes you can imagine!!
PERFECTLY ROASTED BRUSSEL SPROUTS
- 1 lb. brussel sprouts
- 3+ Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- optional toppings: herbed goat cheese and salted, roasted pistachios
- Preheat oven to 400 degrees.
- Halve or quarter and de-core brussel sprouts. Don’t discard leaves that fall off during cutting.
- Combine sprouts, olive oil, salt, and pepper.
- Spread evenly on large sheet pan.
- Roast 12-15 minutes depending on desired doneness. Stir halfway through cooking time. Top with herbed cheese and nuts.
Recipe by Luci Petlack, Luci's Morsels