Sprouts, Two Ways

Brussels sprouts were never something I had growing up, but I always heard horror stories about them. Flavorless, smelly, slimy brussels sprouts. So obviously I steered clear of them for most of my adult life. Until a friend one day at lunch was raving about the roasted sprouts from a local lunch spot and was totally bummed when they were out. I decided to see that all the fuss could possibly be about by making my own. I knew if anyone would have a decent recipe for them, it would be my one true culinary love, Ina Garten. That was two years ago and I haven’t looked back since. My preferred method of choice is roasting them so the outsides are crunchy and smoky and the insides tender. Since it is summertime, I decided to give them an extra flavor kick by making them 2 ways – one with old bay seasoning and one with hot chili oil. The results were delicious spicy goodness. Who’s ready to dig in?

Allons-y!

Old Bay Sprouts (makes 2 servings)

*Basically like Ina’s recipe but with a dash of old bay in the mix.

12 sprouts
a drizzle of EVOO
2 teaspoons of Old Bay seasoning
3/4 teaspoon kosher or sea salt
1/2 teaspoons freshly ground black pepper

1) After washing the sprouts thoroughly cut off the ends and quarter them.

2) Toss in a large bowl with all the ingredients.

3) Spread into an even layer on a foil lined cookie sheet.

4) But in oven at 400* for 40 minutes or until outsides are crispy.

5) Top with salt and pepper to taste (like Ina, I like mine crunchy and salty like chips!)

Hot Chili Oil Sprouts

I randomly found a bottle of this stuff in my pantry and thought, why not!

12 sprouts
1 teaspoon of Hot Chili Oil (make sure to get some flakes in there)
3/4 teaspoon kosher or sea salt
1/2 teaspoons freshly ground black pepper

Pretty much the same as the recipe above, but instead of old bay and olive oil, you use hot chili oil. Be sure the mix it up well so those flakes are evenly distributed. You also may want to mix with a spoon or gloved hand since the oil is spicy and stains your hands.