Is there anything more gorgeous, more heart-warming, more inviting, than an abundant plateful of roasted Brussels sprouts? You can keep your sunsets, your spectacular vistas, your museums filled with Art. We’re talking Brussels sprouts, my friends; at this time of year there ain’t nothing prettier. Just one look at those crispy outer leaves is enough to set my heart aflutter and my mouth to drooling.
S does not agree with my assessment—it’s one of the few times I’ll scoff and call him a fool—so I’m forced to indulge my passion only when he’s got his own dinner plans, as he did last night. It’s sort of funny, actually, since if I were you I’d expect me to be scarfing down cookies or chocolate cake in his absence. (OK, I do that too, sometimes, but not last night.) I daydreamed about these beauties for much of the afternoon, imagining myself trimming them quickly with a paring knife, cutting each in half to make them cook faster, tossing with olive oil and a lot of salt and pepper, and spreading on a baking sheet. Half an hour later: dinner. Yeah, that’s all I had—you got a problem with that? I didn’t think so.
Roasted Brussels Sprouts
Adapted from The Barefoot Contessa Cookbook
Serves 1 if you’re me, 2 or even 4 if you’re you
A big pile of Brussels sprouts, trimmed [they cook faster if you halve them]
Salt & pepper
Preheat the oven to 400. Toss the sprouts with the olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30 minutes if you’ve halved the sprouts or 45-50 if you’ve left them whole, turning them every 15-20 minutes. Feast.