Roasted Brussels Sprouts

There are two types of people in the world: those who love Brussels sprouts and those who hate them. Well, I've realised that roasting makes all vegetables better*, and Brussels sprouts are no exception. If you would like to switch to loving them, this is how. If you already love them, this will make them even better.

*except maybe lettuce? Roasted lettuce probably isn't any good.

Actually, let's explore this roasting idea further. Roast potatoes are wonderful, especially when the skins are crispy and glistening with some oil. Roasted sweet potatoes are enough to distract me from even an expensive steak. Roasting aubergines or red peppers transform them into silky, complex dips (see here and here).

Roasting makes cauliflower so delicious it doesn't even seem like the same food. A previous Donna Hay recipe confirmed this: cauliflower gratin. So I was thrilled to see roasted Brussels sprouts as this week's Wednesdays with Donna Hay recipe. I ate half as a side dish one night and the rest with two fried eggs for lunch the next day.

Roasting sprouts is easy. Wash and trim them. Then mix 1 T oil (or bacon grease - yum!) with 2 T of water. Mix them up and put them in a 180 C (250 F) oven for 30 minutes with a lid on. Then remove the lid and continue cooking for another 30 minutes.

I like that this Donna Hay recipe also included a few bonus tasty items. Some garlic, lemon zest, and crushed red pepper flakes were added in the last 10 minutes of cooking. Then Parmesan cheese and balsamic dressing were sprinkled on top.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making Thai chicken san choy bau from Off the Shelf. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

Do you love or hate Brussels sprouts? And what do you think about roasted lettuce?

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