If you are looking for a new vegetable to try or want a new idea for an old favorite – look no further. Brussels sprouts are in all the grocery stores. I bought mine at Trader Joe’s. Its best to buy them still on the stalk. This way they last longer if you don’t want to cook them all at once. My go-to cooking method for BS is to roast them in the oven. Simple and delicious.
First – snap them off the stalk and then cut away the end bit. You will loose some outer leaves – thats fine. Then cut each one in half. If some are really small keep them whole. Toss them on a baking sheet with about 2 TBS of olive oil and 1/2 tsp of salt and a few grinds of black pepper. Place in the oven heated to 400 degrees and let cook for about 15 minutes. Toss and shake halfway through. They should be browned but not burned! Take a bite – they will be soft if they are done.
With this last batch I decided to add them to an easy lentil salad. Cook a cup of French Lentils in salted boiling water with three smashed cloves of garlic until just a bit soft. Should still have a bit of crunch. Really just depends how you like them. Maybe 15-20 minutes. Drain and toss with any chopped veggies you have on hand, an easy vinaigrette and the Brussel sprouts. Mine has celery and orange peppers. Good with feta cheese as well!