These oven-caramelized fall vegetables will convert die-hard Brussels sprout foes into instant supporters. Brussels sprouts belong in the protective cruciferous vegetable family (broccoli, cabbage, cauliflower, kale, mustard greens, etc.). For optimal health, we should eat a serving per day of one of this tasty and versatile group of vegetables. They are an easy, colorful and delicious preparation for the holiday table or for autumn and winter meals.
Recipe courtesy of Chef Laura Pensiero, Gigi Trattoria, Rhinebeck, NY.
SERVINGS
6
INGREDIENTS
1 pound baby carrots, scrubbed, stem trimmed
1 pound Brussels sprouts, ends trimmed and halved
1 1/2 cups pearl onions (fresh, peeled or frozen, thawed and drained)
3 garlic cloves, crushed
2 tablespoons olive oil
Kosher salt and pepper
PREPARATION
1. Preheat oven to 400 degrees F. Combine carrots, Brussels sprouts, onions, garlic, rosemary and olive oil; the pan should be just large enough to hold the vegetables in one layer.
2. Roast in upper center of oven, stirring or shaking the pan periodically through roasting, until vegetables are brown tender, about 30 to 40 minutes total. Season with salt and pepper, and toss or stir to combine. Drizzle with extra-virgin olive oil if desired.
1 comment:
Brussel sprouts were on sale yesterday at the store. I bought a bagful. I hand picked them and found the smallest ones, they are most tender, and they were $1.99 per pound as opposed to the packaged ones that were $3.99 for a one pound hermetically sealed bag.
I'll try this recipe, but I think I'll change or skip the rosemary. I don't like that herb very much. Maybe if I use it, I'll just use a little. I can exchange for basil.
Thanks. This one is a good way to change up the plain steamed veggie routine.
Note: the word code to post this comment is 'rubmash'. I thought that was what you did to make whiskey?!
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