Canadian thanksgiving is here again and the traditional turkey dinner with roasted vegetables come with it, thus the tips on roasting brussel sprouts. Brussel sprouts is a cold weather crop, and during the fall, prices can be as low as 99 cents a pound. Moreover, this vegie is full of fiber, flavor, antioxidants and vitamins.
Gourmet restaurants have lately been offering brussel sprouts in their menu, and so it has become a darling vegetable for many Canadians. While there are many recipes on cooking brussel sprouts that tell you how to cook, they don’t tell you in simple ways what no to do or what mistakes you can have.
Here are tips on roasting brussel sprouts that I have learned from my friends after I have made many mistakes.
1. Buy in uniform size, so they can cook evenly.
2. Remove the outer leaves, anything that is discolored or soggy. Don’t throw them away, save them, you can use them for making brussel sprouts chips.
3. You can steam, boil or roast. Steaming and boiling preserve the nutrients best, but the flavor or texture is lost. Roasting brings out the best in terms of texture. Roasting gives brussel sprouts the sweet, crunchy, nutty robust flavor that makes it so popular.
4. If steaming or boiling, carve an X on the stem, to let heat penetrate while cooking. If roasting, cut the sprouts into halves to speed up the roasting process and get that deep golden brown, crisp on the outside, tender on the inside result.
5. The basic ingredients to go with the roasting process are olive oil, fine sea salt, ground black pepper. Toss them evenly.
6. From here on, you can add your own twist, such as adding ground nuts such as pistachios, almonds, etc. during the last few minutes of roasting.