Thursday, August 31, 2006

Oven-roasted brussel sprouts

Even brussel sprout haters will probably like this recipe. All of the bitterness and "funny smell" that cabbage-fearing types complain of is roasted away with this cooking method.

Roasted Brussel Sprouts:
Brussel sprouts (halved if large, whole if small)
Pancetta, roughly chopped
Garlic, chopped or sliced thin
Salt & pepper
Crushed red pepper flakes (to taste)
Olive Oil

Directions:
Heat oven to 350. Spread brussel sprouts on a baking sheet, toss with olive oil (enough to coat), garlic and pancetta. Salt and pepper (red and black pepper) to taste. Roast until sprouts are cooked through and browned and caramelized.

1 comment:

peabody said...

I love brussel sprouts, though sadly I am in the minority.