I married a man whose second love (I'm the first, of course) is brussel sprouts. Nothing makes him happier than when I haul home a big old stalk, and nothing makes him more sad than when they don't turn out perfectly.
A few weeks ago, I tried parboiling and then stir-frying them in my precious wok, planning to blog about my brilliant success. Notice that post never showed up. But these are another story. We talked about them all night long. After you've been married for 15 years, I guess it doesn't take much to light things up.
They really do blister--you will probably think you've done something wrong, but don't worry. Brussel sprouts never won any beauty contests. They key is to administer tons of salt and olive oil. Much more than you feel comfortable with. All the variegated surface area of these little bulbs will suck the salt and oil right up and render the entire bite perfectly seasoned and tender.
The rain has begun in the Pacific Northwest. Thankfully, we have lots of delicious diversions.
Blistered Brussel Sprouts
Heat oven to 450 and put a sturdy baking sheet in there. Wash 1 pound of brussel sprouts, trim the outer leaves, and halve them. In a medium bowl, toss with 1/4 c. olive oil an 2 tsp. coarse salt. Throw onto the hot baking sheet (they'll sizzle) and check/stir after 10 minutes. You might even want to (gulp) drizzle a little more olive oil at that point. Cook for 8-10 minutes more, until they're blackened and tender all the way through.
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