“Eat your vegetables.”
Those words get such a bad rap. I’d like you to let go, right now, of the nasal, nagging tone you associate with this phrase. Imagine instead, if you will, the swelling of a great horn section, Rockettes high-kicking, and this ecstatic song:
“Eat your vegetables!”
Isn’t that better? Hopefully it will be just as easy for you to part with any lukewarm thoughts you’ve ever had about Brussels Sprouts. Because once you’ve roasted them, you’ll never want them any other way. (Well, except maybe raw in this awesome salad.) Roasting does this special thing to Brussels sprouts where the outer leaves get crisp and salty and the inside becomes sweet and nutty, and all it takes to reach Brussels sprout perfection is is one simple secret….
Salt. Salt the sprouts generously on the way into the oven, and salt them again after roasting if they’re not as salty as good french fries. And, ok, one more secret: make twice as many as you think you’ll need, since these mysteriously start disappearing from the baking sheet as soon as they leave the oven.
Roasted Brussels Sprouts: Trim any yellowed leaves or woody stem ends from a big pile of Brussels sprouts, cutting them in half only if they’re very large. (If you can get them by the branch at your farmers market, that’s a treat.) Toss with olive oil and a generous amount of salt. Bake at 400, turning occasionally, until the sprouts are crisp and golden all over. Remove from oven and sprinkle with additional salt to taste.