The bad news: My good friend Sparky (Todd Marella) had a heart attack last week. The good news: He is still alive and kicking. Fortunately, Sparky likes veggies and one of his favorites is the Brussels sprout.
Cook's Illustrated was nice enough to feature a new Brussels sprouts recipe in this month's issue of their magazine and I've taken the liberty of sharing it here. This is a very heart healthy recipe, except for, perhaps, the dusting of Parmesan cheese that comes at the end. So Sparky, enjoy this recipe this week, but skip the Parmesan. Here's to your quick recovery!
Brussels sprouts first appeared in Belgium around the 13th century. They are a member of the cabbage, broccoli and kale family. They are very high in Vitamins A and C, folic acid and dietary fiber. They are also believed to protect against colon cancer because they contain sinigrin. I love them raw in salads but have developed a true liking to the nutty sweetness that this recipe yields. This recipe will serve 6 to 8 people.
2 1/4 pounds Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil plus 3 additional tablespoons
1 tablespoon water
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tablespoons oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
- Heat remaining 3 tablespoons of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
- Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve.
Note: If you bought Garlic Olive Oil from Costco last summer and still have it on hand, you can basically delete the garlic cloves from the recipe and skip step #2. Simply pour 3 tablespoons of garlic olive oil in a small pot, add red pepper flakes and then heat the oil.
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