Before I get to the main course and, my favorite: the stuffing, I think that something green is in order. I should at least give the pretense of a well balanced meal (and, a well balanced series of posts, for that matter), right?
And, on that note: roasted Brussels sprouts.
I have no long introduction here, just a simple statement: these are good. And, fairly effortless: chop, toss and roast on a low heat.
It’s a side dish that is light on effort and heavy on flavor, the kind of dish you can more or less forget about while you’re setting the table. Or, in my case, searching for a complete set of silverware.
As you plan the rest of your meals for your holiday, keep this side dish in mind.
Roasted Brussels Sprouts
Recipe adapted from Ina Garten
1 1/2 pounds Brussels sprouts
3 TBS olive oil
5-6 garlic whole cloves, peeled
3/4 tsp kosher salt
1 tsp freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut in quarters and mix them in a bowl with the garlic, olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, shaking the pan occasionally to allow the Brussels sprouts to brown evenly. When they are ready, they should be crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt to taste and serve immediately.