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I Hate Black Pepper

I Hate Black Pepper

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How to cook Brussels sprouts

I have a new love in my life! Brussels sprouts - how could I leave you so long? Is well, maybe I exaggerate a little in recent imfatuation that sprouts taste different, but not by much. I started eating Brussels sprouts appeared again when first time in my local farmer's market at the end of the season in September, and I've been chewing down since then. In my dinner table on Thanksgiving, the Brussels sprouts were the first to go. What I can say except that the love of cruciferous vegetables clearly runs in my genes.

My mother now loves sprouts Brussels, but hated them for years after being forced to eat my grandmother's "cooked to death" Brussels sprouts. I think this is why so many people are afraid these sprouts cute. Frankly, I think people are so turned off by them because they know how to cook Brussels sprouts. There are a variety of ways to prepare from Brussels sprouts sauteed steamed Brussels sprouts, but does not make money for my roast!

Roasted Brussels Sprouts

Ingredients:

• Brussels sprouts
• Black pepper, freshly opened
• Olive oil

Instructions:

1. Preheat the oven to 375 degrees F
2. Rinse sprouts and cut in half. If you have larger, cut into three parts, so that all pieces are uniform in size.
3. Place a piece of aluminum foil on a baking sheet and arrange sprouts on the side of sheets up. That will shrink in the oven, so no worry about the spacing. As much as possible in your baking a Cram.
4. Breaking with his pepper mill and grind black pepper freely around the Brussels sprouts. Me like my shoots a bite of my kind to them, so do not be shy about your black pepper!
5. Cover the baking dish with extra virgin olive or vegetable oil, the flavor you like.
6. Put the sheet in the oven and bake until they have taken a brown, even gold. Expect to have in the oven for 20 minutes or less.

That's it! Roasted Brussels sprouts are one of the easiest things in the world to make and are delicious. Honestly, I could eat like chips, since they are so good. Indeed, this is more of a kitchen guide a recipe, because I think it is too simple to be a real recipe. Feel free to modify according to your needs in terms of taste, but in my experience, less is more when it comes to Brussels sprouts. I feel a little blasphemous saying that because a lot of spices added to almost anything, but in this case I think is totally true.

In that vein, the choice of high quality ingredients makes a big difference in the final taste, but I've done this before frozen Brussels sprouts and the end result was still delicious. Also, do not cook with much salt (stupid family history of hypertension), but a bit of broken sea salt or a pinch of salt kosher would be a great addition here.

As you begin planning your next meal, consider these roasted Brussels sprouts, and ensuring that all rave about the taste of Brussels sprouts.

Your turn: Do you like Brussels sprouts? What is your favorite way to prepare?

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