Monday, October 24, 2011

Roasted "Baby Cabbages!" or Brussel Sprouts

I have been looking forward to roasting these Brussels sprouts for days and we've just been too busy to do it - which is silly because it was really fast!  I cut each sprout in half, tossed them with garlic, olive oil, salt and pepper and roasted them in a 450 degree oven until they were crispy and caramelized. 

I told the boys they were "baby cabbages" and they thought they were adorable.  Maybe they will grow up associating Brussels sprouts with YUM instead of yuck. 

One word of caution: you can see that I sliced my garlic - bad idea.  It got too done - not burned but over-browned.  I had to pull it out halfway through cooking and toss it (head in the oven, frying off my eyelashes...).  I should have done what I usually do, which is to crush each clove with the flat of a knife and toss them in whole. 

Give it a try, and Happy Roasting!


  1. Tis the season for roasting. So glad I can use my oven again after the heat of summer. These look great! We will have to give it a try.

  2. Trying it tonight - will let you know how it turns out!