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
Directions:
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 |
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