Brussel sprouts, in all their stinky, polarizing glory, could be the biggest symbol of my evolution from “fried-carbs only” diet to my more adventurous current lifestyle. Years ago, I remember faking nausea and making fun of my dad for cooking them. Now, they’re probably my favorite side dish to cook myself.
Definitely not for everyone, plus they’ll make your kitchen smell for weeks. But I’ve been experimenting for a long while now and I can’t stop eating these, so I thought I’d share the best recipe I’ve worked out so far.
It’s pretty hands off; there’s just a tiny bit of prep, with a sweet and savory spice mix to complement the roasty, earthy taste.
Time: 40 minutes
-Brussel sprouts – use as many as you have. They’re better and fresher when you buy them one by one, but they’ll work fine in a bag or package as well
-2 teaspoons crushed coriander
-2 teaspoons crushed cumin
-A tiny, tiny dash of rosemary
-Olive oil – 2-3 tablespoons
-Salt and Pepper
-Preheat oven to 450
-Boil a big pot of water
-Cut the Brussel sprouts in half. All of them, except the little tiny baby ones. For the giant ones, you won’t regret cutting them into fourths.
-When the water is just starting to boil, dump the cut sprouts in for about 2 minutes. Stir them around and make sure they’re all fully submerged for at least a few seconds. This doesn’t cook them but does soften them up, so the leaves basically fall off the core of the sprouts.
-Strain and dab-dry the sprouts with paper towels.
-Dump a tablespoon of olive oil in a bowl, followed by the spices, followed by the sprouts. Then add more oil on top.
-Grab the bowl and shake it around thoroughly until the sprouts are visibly coated with the spices and oil. Add more spice and oil if needed to coat all the sprouts.
-Place the sprouts on a baking sheet and toss them in the oven for about 15-20 minutes, periodically shaking the sheet to rotate the sprouts and swirl them around.
-After 15-20 minutes, when the sprouts start to brown, hit them with the broiler for about 3-4 minutes to crisp them up.
Boom; yummy, spicy sprouts of the Brussel variety. Enjoy in moderation, or mow them down and subject yourself to a severe case of broccoli farts. Pick your poison; it’s your call.