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Blistered Brussel Sprouts

blistered brussel sprouts

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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Reader Comments (7)

Yum! We're planning to visit Delancey tonight on the way back from G.S. this afternoon. I've been reminiscing about our Christmas date to Delancey last year and the brussel sprout bacon pizza we had. And the awesome conversation. Hoping to see Brussel Sprouts on the menu. Miss you.

October 23, 2010 | Unregistered CommenterEm

you know what this makes me think about.... :)

October 23, 2010 | Unregistered Commenterjordan

Mmmmmm... the man obviously has great taste.

October 25, 2010 | Unregistered Commentermolly

great minds think alike. we had brussel sprouts the other day too (we all love them except our picky little son) and this time after i roasted them i tossed them in a reduction of balsamic vinegar and maple syrup. they were SOOOOOOOO good! i will never forget those brussel sprouts we had at saam bar in nyc together.

October 27, 2010 | Unregistered Commenterbethany

Reporting back to say that we made these tonight for dinner. So good. The blacker the better. Next time I'll leave them in a little longer to blacken more pieces. We mixed in chopped turkey bacon after we took the brussel sprouts out of the oven. High praise from the group. Simple and delicious.

November 2, 2010 | Unregistered CommenterEm


November 3, 2010 | Unregistered Commentersarahmk

thanks for the guidance -- these were a big hit!

November 7, 2010 | Unregistered CommenterKatie

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