Ina Garten is one of those chefs to whose recipes I turn. And the crowds…they love them, too! I used to find myself saying, “This recipe is too easy. It can’t be that good.” The more I cook, the more I find that the easier the recipe, the more true to the original ingredients you stay…the better it tastes and so on.
Her Roasted Brussels Sprouts recipe is a perfect example.
My husband came home the other night with a bag of the little goodies and remarked, “I never grew up eating brussels sprouts, and I think they have become one of my favorite vegetables. They get a bad rap.”
And I wholeheartedly agree.
First of all, they stick around longer in the refrigerator than most vegetables do. They might get a bit more bitter as they sit around, but it’s nice to have something that you don’t have to eat immediately, not always running to the market for something ‘fresh’.
Secondly, yes, they are bitter. But if you do prepare them in such a way to bring out their sweetness (as in this recipe), the issue is moot. Also, by adding things like bacon, it’s a match made in heaven. And who doesn’t like bacon!?!
Here are some pics of those brussels sprouts, as I prepared them based on Ina’s recipe (all I did differently is cut the sprouts in half, baked them for approx 10-15 min on each side, and added a squeeze of lemon over all of it at the end):
(FYI, I took a chance with this olive oil, found it at my local grocery store. It was on the pricier side, but it’s really delicious, especially just to dunk some nice bread in…Can’t seem to locate it online, but I wanted to share nonetheless. Perhaps you will be more successful finding it online. If so, please do let me know!)
Tada! How easy was that? And my daughter ate up every bit of what she was served. The caramelizing makes them that much sweeter, naturally, and she loves to squeeze lemon on everything, as do I.
***You can also drizzle just a touch of balsamic vinegar over the top when they’re done. Yum.
Here are a couple of other recipes that turned previous non-brussels sprout-lovers into fans:
The second one is a bit more complicated, but you can see that these little guys really do get a bad rap. If you always thought you disliked the brussels sprout, I dare you to try one of these recipes and give them another go.
You’ll be glad you did. I hope!