|A different approach to roasting Brussels sprouts|
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Last Week at Sarah's Forestville Kitchen
Last weekend Doug and I had a lovely dinner at Sarah's Forestville Kitchen. Forestville is about 6 miles down the road from Sebastopol so when a Living Social deal came out for this restaurant, we grabbed it.
One of the things we ordered was a Sauteed Brussels Sprouts appetizer. They were spicy and crispy and even my husband loved them and he's not a fan of this particular vegetable. The only problem was that they were a bit oily. But to brown them in a skillet, it's going to take more oil. I wanted to try and duplicate this wonderful flavor but with a little less oil so I decided to roast them instead.
Roast - Don't Incinerate!
There's a popular roasted Brussels sprout recipe floating around the internet that just simply mixes the Brussels sprouts with a bunch of oil and roasts them until they are cooked. The problem is, Brussels sprouts are hard little balls and it takes a high temperature and a good bit of time to cook them. In fact, by the time the Brussels sprouts were cooked, they looked like little incinerated balls. Many people commented how much they enjoyed the "caramelization" but to me, it looked and tasted burnt.
Less Cooking, Less Oil
By pre-steaming the Brussels sprouts, I was able to roast them for a shorter amount of time and with less oil. In fact, I steamed them until they were cooked exactly to my liking (fork tender but not falling apart). Then I mixed them in oil and seasonings, spread them out on a cookie sheet and roasted them until they were brown. Once brown, I removed them from the oven, squeezed some fresh lemon juice over them and served them.
|Cut Brussels sprouts in half and steam until cooked|
|Heat oil and mix in crushed red pepper flakes.|
|After oil cools a bit, mix in Brussels sprouts and season|
|Spread out on a cookie sheet and roast in oven until brown.|
Roasted Brussels Sprouts with Crushed Red Chili Flakes
Vegan, Gluten Free
[makes 6 servings]
1 1/2 pounds Brussels sprouts
2 tablespoons extra virgin olive oil
1/8 to 1/4 teaspoon crushed red pepper flakes, or to taste
1/8 teaspoon dried, granulated garlic
1/4 teaspoon salt, or to taste
Squeeze of a fresh lemon
Clean Brussels sprouts by cutting about a quarter inch off the bottom, removing any damaged outer leaves and wash.
Cut each Brussels sprout in half and place in a steamer. Cook until fork tender.
Preheat oven to 400 degrees F.
Heat oil in a frying pan. Stir crushed red pepper flakes into the heated oil and immediately remove pan from heat. Let cool a bit.
Stir in cooked Brussels sprouts and sprinkle with garlic and salt. Mix well.
Spread out on cookie sheet or shallow roasting pan. Roast in oven until brown - about 30 minutes, turning over half way through.
When done, remove from oven and squeeze a little fresh lemon juice over the Brussels sprouts. Serve immediately.
Per serving: 87.8 calories, 5.1 g fat, 0.7 g saturated fat, 145 mg omega-3 and 488 mg omega-6 fatty acid, 0 mg cholesterol, 3.6 g protein, 10 g carbohydrates, 4.4 g dietary fiber and 125 mg sodium.