Roasting is such a simple technique that truly allows the main star (the vegetable) to shine, without requiring any fancy ingredients. Really, all you need is olive oil, salt, and pepper-- and that's it! So I can't really call this a recipe, but it's rather a suggested method of cooking.
You can use this technique for just about every vegetable- Brussels sprouts, asparagus, potatoes, squash, broccoli, cauliflower, etc! The vegetables will be tender in the center yet caramelized and crunchy on the outside. The caramelization allows the vegetables to develop a pleasant nuttiness that can make even unpopular vegetables like Brussels sprouts and cauliflowers an all-star side dish!
health benefits: Brussels sprouts- good source of vitamins A,C, and K; good source of potassium (helps lower blood pressure); high in fiber (aids in digestion, helps lower cholesterol); good source of folate (essential for pregnant women; helps guard against brain and spinal-cord-related birth defects); rich in glucosinolates (antioxidants; cancer-fighting properties)
currently listening to:
BEAST- Shadow [click here for eng subbed version]
1 1/2 pounds Brussels sprouts
3 Tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
prep time: 5-10 min
cook time: 40 min
adapted from Ina Garten
Preheat the oven to 400F.
1. Wash the Brussels sprouts, and pat them dry. You want them to be perfectly dry, because otherwise they may steam and not properly roast.
2. Cut the brown bottom ends of the Brussels sprouts. (You can also choose to halve the Brussels sprouts. For other vegetables, cube into bite-size pieces or for vegetables like asparagus or fingerling potatoes, leave them whole.)
3. Drizzle with olive oil. Add the salt and pepper (or any other herbs and spices you wish to use). Use your hands to coat the sprouts evenly.
4. Place the Brussels sprouts on a baking sheet lined with aluminum foil that is lightly greased.
5. Roast for 25-30 minutes until crispy and browned on the outside and soft and tender on the inside. Shake the pan or flip the Brussels sprouts with a wooden spatula every 10 minutes to make sure that they are evenly browned.