As the farmer’s market season winds to a close, I enjoy perusing the late season offerings before they go away for another year. Among the winter squashes and root vegetables available this time of year you can sometimes find some nice brussels sprouts.
I like to prepare these simply in order to let their natural flavor (stronger in fresh sprouts than in frozen) shine through.
These are called steam-roasted because the added water and foil allow them to steam during the first half of the cooking, and the uncovered second half lets them crisp and brown up. This allows them to have nice caramelized exteriors while still being tender and fully cooked on the inside—the best of both worlds.
|Steam-Roasted Brussels Sprouts|
Steam-Roasted Brussels Sprouts
2 lbs fresh brussels sprouts
2 Tbsp oil
2 tbsp water
½ tsp salt
¼ tsp lemon pepper
dash of dill weed
Preheat oven to 450 degrees F.
|Sliced in half|
Wash the brussels sprouts. Cut off any tough ends and slice each one in half vertically. Toss with oil and seasonings.
|Flipping and checking|
Spread sprouts out on a baking sheet cut-side down in a single layer. Cover with foil and bake for 10 minutes. Remove foil and then bake for about another 12 minutes. Flip a few to check the undersides for done-ness. If they are sufficiently brown, then serve and enjoy.
|On the stalk|