Holidays? What holidays? These days, it’s all about the aftermaths of the election and wretched Sandy. And rightly so. Millions are facing life-altering challenges, and for those of us who managed to escape this time, the past few weeks have been a sobering reality check.
So don’t even think about the epic family feast that is right around the corner. Ignore all the glossy magazines and food blogs. Step away from the Food Network. We’re lucky to have food on the table and to be together.
But in case you still can’t help freaking out about facing the last stretch of the year (that would be me), try to take it one meal at a time.
Though this recipe has become an everyday staple in our house, it’s festive enough to hold its own on any holiday buffet. In fact, Brussels sprouts are in the midst of a renaissance lately. Could it be that we’ve finally developed a taste for all things cruciferous because we know how nutritious they are?
I think our latest love affair has more to do with the fact that Brussels are at last showing their irresistible allure.
Back in 2009, I posted a recipe for Brussels sprout chips, and my family has been enamored ever since. Separating the leaves from the cores is actually quite meditative, and the resulting crisp, paper-thin leaves are well worth the labor. Save the cores for another time, or roast them right along with the leaves (the cores take longer so crank up the heat once you remove the browned leaves).
You’ll want to roast the leaves right before serving, then sprinkle them with a little lime juice at the table. Or, you can pre-roast them several hours before, leave them just shy of crispy doneness, and pop them in the oven again just before gobbling them up…
…in case you have other things on your mind.
1 pound Brussels sprouts
2 tablespoons olive oil
freshly ground black pepper
1 juicy lime
1. Preheat the oven to 275˚ F.
2. Trim the stems off the brussels sprouts and peel away the outer leaves into a large bowl. Continue trimming the stems and peeling away the leaves, until the leaves no longer separate easily. Reserve the inner cores to roast another time.
3. Toss the leaves with the olive oil to coat them evenly. Spread them in a single layer on a baking sheet and sprinkle them lightly with truffle salt and pepper.
4. Bake the Brussels sprouts for about 15 minutes, or until browned and crisped. Transfer to a serving bowl and sprinkle with lime juice. Serve immediately.
Brussels keep for an unusually long time in the fridge. So stock up! Here are some more delicious ways to serve them:
- Miso-Glazed Brussels Sprouts
- Brussels Sprout Salad with Chestnuts and Pomegranate
- Brussels Sprouts Two Ways: Roasted with Anchovies and Dates, and Chips
Photo credit: thekitchn.com and tumblr_lxmdouiomc1qdei8m.jpg.
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