As a child, if you were to ask me my least favorite vegetable (it was a long list), I think brussel sprouts would’ve topped the list. Memories of brussel sprouts (most likely canned) being microwaved and the resulting odor scarred me from ever having a desire to try them. It’s wasn’t pretty, as I’m sure more than one of you can attest to. But like many things in the vegetable family, I’ve finally let loose and given the little green orbs a second chance.
Making brussel sprouts is possibly one of the easiest things ever. After peeling the outer leaves from each little head, simply coat them in olive oil and sprinkle a little salt over top and pop them in the oven. If you have a little bacon like I did, you won’t regret adding it in too. About 45 minutes later, you’ll find a pan of crispy, caramelized sprouts waiting for you. Pop one in your mouth and you’ll discover sweet and flaky outsides dusted with salt and tender , falvorful centers. These little guys taste almost like candy, they’re good stuff. If you’ve been scarred by brussels in the past, give these a try, I think they’ll change your outlook.
candied brussel sprouts
brussel sprouts
olive oil
salt
bacon, optional
Preheat oven to 350°F
1
Trim the stems from the brussel sprouts, removing any loose, outer leaves and lightly cut an x at the bottom of the stem.
2
Pour just enough olive oil to coat the sprouts, sprinkle with a little salt and bacon, if using.
3
Spread brussel sprouts in an even layer and bake for about 45 minutes, occasionally shaking the pan to turn the brussel sprouts.
October 5th, 2010 at 8:07 am
For a second there, when you wrote “candied” I thought you put sugar on them!
I love brussels sprouts, just like this. I had the same experience w/ them as a child, but mine was from fresh ones being steamed until they were mushy like mashed potatoes. You couldn’t even barely stab them w/ a fork, you had to scoop them w/ the fork cuz they’d fall apart. They were NASTY.
But then we made them in culinary school and wow. That time we shocked and blanched them for a teensiest bit of time and them sauteed them in clarified butter w/ toasted pecans and crispy chunks of bacon. The next time I made them I roasted them like this and I was in LOVE! I’m so glad to see that people realize how yum they are like this!
October 5th, 2010 at 8:59 am
Canned brussel sprouts?! *shudder* That’s up there with canned asparagus. I would have been scarred too. I love brussel sprouts, but they are easily ruined by bad technique.
October 5th, 2010 at 1:12 pm
Love brussel sprouts cooked this way! And it is the only way I’ll ever cook them!
October 5th, 2010 at 5:29 pm
I happen to love brussel sprouts (weird, I know!), and this makes me crave them so badly! But I never actually baked them like this, I will have to try that. Haven’t seen brussel sprouts a lot in the supermarket yet though, it’s about time that I look for them! Thank you.
October 5th, 2010 at 7:43 pm
Ha! it’s probably the best way to have brussel sprouts! what a great suggestion! cheers kari
October 6th, 2010 at 7:00 am
i’m not sure why some people are averse to brussel sprouts. they’re delicious!
October 7th, 2010 at 2:38 pm
You read my mind! I posted a similar Brussels Sprouts recipe recently, with bacon too. I think Brussels Sprouts get an undeservedly bad reputation.
http://www.dailychef.com/blog/?p=1712
Let me know what you think!
October 9th, 2010 at 8:51 am
You’re so right that they’re just like candy. We made something similar to bring to a Thanksgiving feast last year, and some people had never eaten brussels sprouts & absolutely adored them.
March 18th, 2012 at 9:41 am
Really good site. Thank you very much for your time in writing the posts.
April 6th, 2012 at 9:20 pm
I am going to share this with my brother, this is great!