Because this page is sorely lacking in vegetables.
I spent the last week or so on vacation from work. I did a whole lot of cooking and recipe testing. It was good. As I sat down to take notes however I came to the realization that I have not posted any vegetables. I don’t discriminate against veggies. I am an equal opportunity cook. For shame!
Yes. Maybe there were some veggies as ingredients or whatever but nothing that would make a killer side dish to the roasted chicken recipe I was about to post (which I will get to later, don’t you worry your pretty little head over it).
So here we go.
Ingredients:
1 large bag of Brussel sprouts (about a pound or so, this is more of a guideline. One pound will fit on in full size sheet pan. If you want to make more, use two sheet pans. I really did need to make that distinction for you. I don’t feel bad about it at all).
Olive Oil. Roughly 2 tbsp. (Maybe more, maybe less. Just enough to coat the sprouts. This is a frustratingly imprecise measurement. You’re just going to have to be OK with this).
1 Tsp. course sea-salt (yes friends. You can use table salt here. I would use a half tsp. in that case. The crunchy sea salt is just really yummy on roasted things).
1 Tsp. black pepper (remember we love pepper, you do what you want with this).
1 Tsp. garlic powder.
2 Tbsp. Dijon mustard (whole grain is my preference, but any Dijon mustard will be yummy. That’s a very technical term).
To Prepare the Brussel Sprouts:
-Thoroughly wash the sprouts and pat them try with a paper towel (It’s super important to wash ALL vegetables. Don’t you watch the news? Salmonella is real people!).
-Trim off the end (the brownish flat part on the bottom for those who don’t know) of the sprouts, and cut in half (if they are particularly large, you can quarter them).
NOTE: If single leaves fall off, be sure and toss them on the baking sheet too. Those turn into crispy little sprout chips, and are just delightful. Who the hell needs kale chips with these! …or ever… I mean seriously, who needs kale chips in general?
-Spread the sprouts evenly on a tin foil lined baking sheet (oh yeah, line a baking sheet with tin foil…).
-Add the 2 tbsp. Olive oil, 1 tsp. course sea salt, 1 tsp. black pepper, 1 tsp. garlic powder and the 3 tbsp. Dijon mustard to the sprouts. Toss all together until they are all coated.
NOTE: you can use a spatula or tongs for this but the best way to get everything coated evenly, is to use your hands. Ina Garten says these are the best tools in the kitchen. We all know she is correct here. We do. But this does not change the fact that getting anything on my hands stresses me out until I can wash them. The struggle is just so real friends.
-Once the sprouts are completely coated, place them in an oven that has been preheated to about 400 degrees (if your making something that is baking in the same oven, at a different but slightly similar temperature, like the chicken that is roasting at 425 degrees, don’t worry. You can just cook them for a little less time. They are weirdly forgiving).
-Bake for about 20 minutes in total. About halfway through the cooking time, give them a shake or stir to ensure even cooking and to keep from sticking.
NOTE: If they are not super caramelized, and don’t look almost burned, they need more time. If you see super dark brown, almost black, (but not quite black) spots, they are good to go! The mustard is what is giving them this color. They are not burned. They are crispy and delicious and you need to have more faith in me people!
I make these sprouts at least once a week. Friends ask me to make these sprouts. When these sprouts are left on the table after dinner, people continue to pick at them like a little snack. It’s quite flattering really. I do measure my value in how much people like my food. These sprouts make me priceless!
Fun fact: You can do the same thing with broccoli. You're welcome.
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