Roast Brussels
Sprouts ala Mike Colameco
One summer, I
decided to try growing Brussels sprouts in the garden. The nursery
was having a two-for-one sale, so I jumped on it, not figuring on the
fact that two dozen Brussels sprouts plants would eventually yield
two to three pounds of sprouts EACH! I had a lot of Brussels sprouts
to deal with that year... in desperation, I called Mike Colameco on
Food Talk (on WOR radio), and
he gave me the following recipe – very tasty! Ingredients vary,
depending on how many sprouts you're cooking.
I felt nervous about calling a radio show host for advice, but Mr. Colameco turned out to be friendly, pleasant, and seemed to be willing to go way out of his way to be helpful – and he treats all of his callers like this! I highly recommend that you check him out, if you get a chance. WOR has apparently dropped Food Talk, but it has relocated to Heritage Radio. He also has a television program, Real Food, on PBS.
I felt nervous about calling a radio show host for advice, but Mr. Colameco turned out to be friendly, pleasant, and seemed to be willing to go way out of his way to be helpful – and he treats all of his callers like this! I highly recommend that you check him out, if you get a chance. WOR has apparently dropped Food Talk, but it has relocated to Heritage Radio. He also has a television program, Real Food, on PBS.
- Brussels sprouts
- Olive oil
- Salt & pepper to taste
- Brown butter sauce – any good recipe will do (optional)
Preheat
oven to 350ºF.
Clean and quarter Brussels sprouts. Mix olive oil, salt, and pepper
with sprouts.
Place
on a baking sheet in a single layer – DO NOT STACK THEM ON TOP OF
EACH OTHER!
Roast 20-25 minutes, or until tender. It is important to NOT roast
them for a long time, or the kitchen will start filling up with that
old familiar “cabbagey”
smell. Flip them over after the first 15 minutes, and begin
taste-testing after 20 minutes. Serve with brown butter sauce, if
desired (though they taste great without the butter, too!).