The waiter brought them out and they didn't look like I expected. Apparently, they had been roasted. And they were also delicious. We polished off that plate before anyone could decide how to spell Brussels sprouts. (Brussle? Brussel? Brussles Griffon?)
I decided I had to attempt this.
I gathered the ridiculously easy ingredients: fresh Brussels sprouts, olive oil, salt, pepper, balsamic.
According to Ina Garten, you need:
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.*
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35-40 mins, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt (I [Ina-G. speaking] like these salty like French fries), and serve immediately.
[Katie now]: Alternative ending: instead of more salt, drizzle a little Balsamic on those little babies.
*I'd also add that these should be cut in at least halves. Mine cooked real fast on the outside and the insides still tasted pretty... earthy.
Fair warning: your house will smell like Brussels sprouts, and your dog might pass out, but I'd say it's worth it.
