Deceptively Delicious Cruciferous
March 4, 2011 § 2 Comments
Brussel Sprouts are used to having noses turned up at them, being laughed at, mocked, & even ridiculed…
“Oh no mom, not those little baby cabbage things”, might be something you whined as a child when mom or dad put a plate of the heavy headed sprouts in front of you. I am here to tell you that’s a way of the past! Brussel sprouts, being part of the cruciferous family, contain glucosinolates, which are cancer-preventing compounds. They also provide a nice dose of vitamin C, & an abundance of vitamin K. Now that you know why you should eat them let’s talk about the flavor. Once roasted, brussel sprouts’ bitter taste melds into a peppery sensation & with the help of a little olive oil, I promise, they’ll seduce you to finish the whole batch.
15-20 raw brussel sprouts, 1/4 cup raw almonds, 4 Tbsp of olive oil, 1 Tbsp Kosher salt & crushed black pepper
Preheat oven to 400 (on roast if possible). In a medium pot, heat water to a rolling boil. Prepare an ice bath for the brussel sprouts. When boiling, add brussel sprouts for 3 minutes. After 3 minutes, remove from boiling water and blanch in the ice bath. Strain brussel sprouts after they have cooled.
Slice brussel sprouts thin. Each sprout should slice into 3-5 pieces. Try to keep the slices about the same size to avoid burning any too-thin slices. Spread brussel sprouts onto a baking stone or sheet & generously cover with olive oil, salt, and pepper. Roast until gold & slightly crisp around the edges (about 20-30 minutes depending on whether or not your oven is on convection). Be sure not to over cook these temperamental little sprouts or your house will be filled with the stench of sulfur. Not good.
After the brussel sprouts have roasted for 15 minutes, place almonds into the oven on a separate baking stone or sheet. Check the almonds after 5 minutes. When they are crunchy & their skins are toasted they are finished. It may take longer than 5 minutes, but they burn easily so check them every 2 minutes after the original 5 minutes.
Once both the almonds and the brussel sprouts are finished mix them & enjoy while they are still hot.