Brussels Sprouts Made Right

Paleogrubs Provided this recipe

Brussels Sprouts

Let’s not blame the Brussels sprouts for some unimaginative cooks. Instead, let’s get those wee little cabbage-head looking things tender on the inside and crispy on the outside and treat them to a sprinkling of wonderful flavors, and *then* see what we think!

This recipe does exactly that. The quick (emphasis on “quick”) boiling bath gets them tender to the core. But the baking is where the flavor really gets developed. Of course, we add some flavor – the garlic and cayenne – which takes things to a new level, but the actual process of baking creates flavor as well. When a food is exposed to heat and it browns, it’s called caramelization. Basically, it means the sugars in the food you are heating are breaking down. The result is the brown, caramel-like color, and the creation of a rich, nutty flavor.

Ingredients

1. 1 pounds Brussels sprouts
2. 2 garlic cloves, minced
3. ½ tsp cayenne pepper (optional)
4. 4 tbsp olive oil
5. 2 tsp lemon juice
6. salt to taste

Instructions

1. Preheat oven to 400 F.
2. Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
3. Add the minced garlic, cayenne pepper and olive oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally, until sprouts are quite brown and crisp on the outside and tender on the inside.
4. Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.

By Harper