I know that diets don’t work – that it’s all about getting into a healthy routine and establishing healthy habits. But I find that sometimes the healthy routine could use a little kickstart. And I like to name the kickstart. A few years ago, I undertook Pudge Eradication. I spent a few months counting calories and increasing my workouts, eradicated some pudge, and kept up the healthy eating routine for a few years. Until I moved and was unemployed for the better part of a year, and then my eating habits went downhill fast. Now that I’m working part-time, I find that I eat so much healthier on the days that I work than I do on the days at home. I’ve decided that it’s time for another healthy routine kickstart. I shall be calling it “Stop Being a Fatass, You Idiot.”
And so I roasted my Brussels sprouts instead of braising them in cream. It really isn’t a big sacrifice – while they’re absolutely amazing braised in cream, they’re fantastic roasted as well.
Since Ina’s recipe for roasted carrots was so simple and great, I figured I’d stick with her for roasted Brussels as well. The second time I made these, I had larger sprouts, so I cut them in half. I think I like them halved better – there’s a flat side that browns nicely because it lies right on the pan.
And hey, just a little olive oil to make some delicious vegetables, served alongside Deb’s mustard roasted potatoes topped with an egg. It’s not super-duper crazy healthy, but the goal is easy – just don’t be a fatass. This qualifies.
Roasted Brussels Sprouts (adapted slightly from Ina Garten)
Serves 6
1½ pounds Brussels sprouts, halved if large
3 tablespoons good olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 400F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.
Oh brussels sprouts, so misunderstood, SO TASTY. Love the little crispy brown bits. I had to undergo a “Stop being a fatass, you idiot” kick after getting out of college and having money to buy food. Evidently, that money works really well for buying a gym membership too…
This is my favorite way to eat brussels sprouts! I like them with a little dijon mustard too.
This is how I cook all vegetables most of the time – so fast, totally tasty and not too bad for you 🙂 Perfect!!! These look great and are making me excited for Thanksgiving!
Yum! You’ve made brussels sprouts look good.
Roasting vegetables is so amazing. Why do so many parents insist on making bland, boiled vegetables for kids? No wonder they don’t like them.
Aw, but what about dessert? Hee hee. Truth is I can forget about dessert every now and then if the vegetables are this good. Good luck on the healthy habits! By the way, I’ve never even heard of brussels sprouts braised in cream 🙂
And if your oven is full, they can also be sauteed gently in a pan – and you get the same effect! Delicious – I love Brussels sprouts!
When we roast them we throw in some cubed browned pancetta and chopped garlic. Then when they come out of the oven we top them with grated romano cheese. DELICIOUS!
I might try these. I have to admit that I’ve never liked brussel sprouts, but Jason does. I usually force a couple down and call it good. I can’t get Blake to eat them either, but the roasted ones look tasty enough that I might be induced to try a few.
I love roasted brussel sprouts. 🙂 And Ina. But who doesn’t love Ina?!