One of the highlights of an eventful week in Washington (i.e. full of events!) was the discovery of these unlikely little delicacies–roasted Brussel Sprouts.
They are all the rage it seems.
I didn’t need convincing, though I know this vegetable is controversial, often occasioning pursed lips.
Those school meals again, I suspect, to blame for overcooking them to a mush.
Our host, Iris–a fine cook–was already familiar with the technique and gave me the simple recipe.
We had them tonight with quail, simply grilled; inspired by a recipe in a beautiful new book by Caroline Conran called Sud de France–of which, book and recipe, more later)
- Place the sprouts in a bowl and add the olive oil, salt and pepper.
- Turn over to allow the oil to coat the sprouts thoroughly.
- Empty them onto an oiled sheet of foil spread over an oven tray.
- Place the tray on the middle shelf of the oven.
- Roast for 30 to 45 minutes–depending on their size–shaking the pan every ten minutes to brown them evenly.
- Reduce the heat if necessary to prevent them burning.
- They should be dark brown, almost black, when done but with a tender green interior.
- Adjust the seasoning if necessary.
- Serve immediately.