|Photo procured from ModernWench.|
So there you have it. Brussel sprouts. And in memoriam of the first time I met a brussel sprout "tree" (in vision, as well as taste - my GOD they taste so much better than those mediocre, semi bland, fairly fibrous facsimiles you get in the grocery store), I bring you a simple, yet gloriously fabulous recipe for:
Blackened Brussel Sprouts
2 Lbs Brussel Sprouts, roughly the same size.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
What to Do:
Pre-heat your oven to 400 degrees F.
While the oven heats, clean your sprouts. Fill the sink (or a bowl) with some cold water and dump the little guys in there. This will ensure there are no bugs in them and get all the excess dirt off that may be left from the field. Now, one at a time, chop the butt of the sprout off and peel back the first layer or so of the sprout. The point is that you want to get rid of the tough/damaged outer layer and get to the slightly bitter yet delicious core. Some will need more peeling than others.
Once peeled, dry them thoroughly or your olive oil will not adhere to the sprouts.
Throw em in a baking pan and give em a good drizzle of olive oil and a good pinch or two of salt and pepper. Mix well with your hands, ensuring an even coating of the seasoning and oil over all the sprouts. Also make sure that they are all touching the bottom of the pan (only one layer), or they won't color properly.
Toss em in the oven and cook for about 30 - 40 minutes, shaking the pan every so often to ensure even coloring. They're done when they have a nice dark color all the way around and the insides are tender, while the outsides are crisp (use a fork to test).