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Thursday, October 18, 2012

Roasted Brussel Sprouts

I think vegetables are extremely cool. Grown straight out of the earth, vegetables, while they may seem simple, are more complex then any piece of meat. Every pork chop is a pork chop. Every steak is a steak. But each vegetable is entirely its own individual. Have you ever seen two identical carrots? Have you ever tasted two beets that have the exact same level of sweetness? I like vegetables because besides their unique individuality, they are totally fun to manipulate. One type of vegetable can be prepared in utterly countless ways; roasted, toasted, puréed, soups, gratins, sauces, or raw. Endless. Everyone has a favorite vegetable. Personally, I have a lot of favorites, and they change depending on my mood. One staple on my list: the brussel sprout. While I like them any way, my favorite is halved and simply roasted with a little salt, pepper, garlic powder and olive oil. The outside leaves get crispy, but the inside is buttery and tenderly soft. The beauty is in the simplicity of the preparation, and the natural sweetness of the brussel itself. Don’t ya  just love love?  
 Simple Roasted Brussel Sprouts

4 cups brussel sprouts
olive oil
garlic powder
Recipe: Preheat the oven to 400 degrees. Halve the brussel sprouts and put them in a large mixing bowl. Drizzle the brussels with a little olive oil (about 1 tbs, a generous dash), a generous amount of salt, pepper and garlic powder. Toss to coat. Cover a baking sheet with tin foil. Lay the brussels on the sheet making sure none overlap. Bake for 35-40 minutes, shaking the sheet after 20 minutes to ensure browning on both sides. Remove from oven and season with additional salt to taste.
 just a bowl o brussels
 crisp city bitch
 holla fo a dollah$$$

from Brussells, with love

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