Most people start to get grumpy and lethargic as summer comes to an end and the Northern winds arrive. I’m amped for one reason and that’s the change in produce options. The hearty flavors of root vegetables are so cozy and grounding. The nice thing about roasting is that it requires minimal hands-on cooking time. I usually get inspired at 8am on a Saturday and start rummaging through the produce drawer for inspiration.
Roasted Brussels sprouts always remind me of coming home from Arizona while at university. I’d arrive in Seattle for the holidays and freeze my buns off. My blood was thin, as they say. But once properly layered in over the top and seriously outdated snow attire, I’d go grocery shopping with my mom. “What do you want to get?” She’d ask. “Uhhh, vegetables,” I’d always respond. I was on a real vegetable kick in those days, even more so than now, if that’s possible. We’d get these amazing roasted Brussels sprouts from Metropolitan Market and oh Lord, bless that store and their overpriced deli vegetables. I think I bought them once without my mom and quickly realized how much they cost. Woof.
2 Lbs Brussels sprouts, washed, bottoms trimmed and cut in half
1 clove of garlic, freshly minced
4 tablespoons olive oil
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly cracked pepper
1) Set oven to 450*F. In 9×13 inch roasting pan toss all ingredients together and cover with foil.
2) Roast for 20 minutes covered, then remove foil and stir. The sprouts should be pierced with a fork but still tough. Roast uncovered for an additional 20 minutes.
3) Remove from oven. A fork should easily cut through the sprout and some leaves will be blackened. Mmmm… pure bliss.