Roasted Brussels Sprouts Recipe

Brussels sprouts Plant Punk Kitchen

From our friends at Plant Punk Kitchen:

Brussels sprouts come into season in the late fall and are said to be sweeter after the first frost. Perfect for holiday side dishes.

Brussels sprouts seem to be a love or hate type of vegetable. I love them now but haven’t always. Growing up I would hide them in my napkin so it seemed like I was eating them and my Mom wouldn’t yell at me. Before I met Stefen, I never had them cooked quite right–they were too bitter or sour.  I don’t know how other people were cooking Brussels Sprouts but this recipe is very simple and I love the orange flavor in this dish.

Editor’s note: It just isn’t Thanksgiving without Brussels sprouts! Even the kids agree!

INGREDIENTS:

  • 1 Pound Brussels Sprouts
  • 1 Naval Orange
  • 1 Yellow Onion, sliced thinly
  • 1/4 Cup Italian Parsley, chopped
  • 1 Tablespoon Rosemary, chopped
  • 2 Garlic Cloves, chopped
  • 2 Tablespoons Olive Oil (optional)

Instructions:

  1. Preheat Oven to 400 degrees
  2. Bring a (preferably) cast iron saute pan to high heat, add the 1 teaspoon (enough to coat the bottom of the pan) Grapeseed oil (or broth for oil free), sliced onions and garlic, stirring to prevent the onions from burning or sticking. Reduce the heat to medium low and continue to cook and stir until the onion are a deep caramel color and taste sweet.
  3. Remove the stems at the bottom of the Brussels sprouts. Peel off any yellow or dark leaves. Cut into half’s and quarters depending on the size. You’re trying to get uniform sized pieces.
  4. Bring a large pot of water to a boil.  Add the sprouts, cooking until just tender. Drain and spread on to a baking pan allowing them to cool. Drain any excess water from the baking pan that has accumulated during the cooling.
  5. In a large bowl toss the Brussels Sprouts with the olive oil, place in the oven cooking for 30 minutes.
  6. Zest and juice the orange.
  7. Remove the Brussels Sprouts from the oven. Toss the Orange zest, Caramelized Onions, chopped Parsley and the Rosemary with the Brussels Sprouts. Season with salt and pepper to taste (optional). Return to the oven to continue to cook until you reach a nice roasted color – about 15 minutes.
  8. Just before serving add the orange juice which should be 3-4 Tablespoons.

Notes:

If you prefer to cook without Oil:

Caramelizing the Onions without oil: 

  1. Place onions into a pot along with salt and any seasonings you wish to use. Use approximately 1 teaspoon per large onion. The salt helps draw the liquid out of the onion and allow it to caramelize, rather than steam.
  2. Cover the pot and cook on medium-high heat to draw the majority of the water out of the onions. This will take approximately 15 minutes depending on the amount of onions added and their water content. (keep a eye on them to avoid burning them).
  3. Uncover the pot and continue to cook until the water reduces and the onions begin to caramelize. Stir to prevent the onions from sticking. Onions will begin to turn from a translucent white color to a golden color and will continue to darken as you cook them.
  4. Deglaze the pan with one-half cup water or broth when the onions begin to stick to the bottom of the pan, but before they begin to burn. Scrape the bottom of the pan thoroughly. Repeat until the onions reach your desired level of caramelization.

Oven Roasting: Without oil, roasting will take longer to achieve browning. You will want to coat the Brussels Sprouts with a little Vegetable broth or Soy sauce.  Also you will want to use parchment paper or a silpat baking mat so the vegetables do not stick to the baking pan.

Brussels sprouts Plant Punk Kitchen

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