Guest Post: Crispy Roasted Brussels Sprouts + Winners!
Before we moved to Nevada, my best friend in Cali (and her husband) took us out to eat at a swanky little place called Neumanali for what turned out to be one of the best (if not THE best) meals of my life. One thing that I particularly loved was their roasted shredded brussels sprouts. I was determined to recreate them in my own kitchen, and I think I did a pretty good job.
Want to know how it’s done? Click on over to Ucreate Foods and see the step-by-step tutorial I wrote for one of their creative guest chef posts. I was so excited to be featured there! (Thanks Tyra!) Or see the recipe posted below…
And now for the winners of the blogiversary giveaway! Can I tell you how much I LOVED reading all of your food memories? Thank you so much for sharing. My own memory is popping popcorn with my grandpa. He tossed the popcorn in the bowl to mix the butter and salt in and he rarely dropped a kernel. He died when I was 12, so that is one of the few memories I have.
There seemed to be a common theme of being with family and cooking from scratch.Let’s keep that going!
The little random number generator seemed to pluck both right out of the middle of the stack. The winners are . . .
#59 Jordan – My earliest food memory is making holiday fruit cake at my great-grandmother’s house in a dimly lit kitchen.
#62 Janssen – My earliest food memories are of holiday meals at my grandmother’s house. She is a fantastic cook and always lays a gorgeous table. And even though she is very well-mannnered, she still thought it was funny when I put olives on my fingers.
Congrats Jordan and Janssen!
Crispy Roasted Brussels Sprouts
Yield: 2-4 servings
Ingredients:
1 lb brussels sprouts, trimmed and sliced thinly
2 T heat-safe oil (like grapeseed or coconut)
2-3 cloves garlic, minced
salt and pepper, to taste
juice from half of a lemon
1/4 cup freshly shredded Parmesan or Pecorino-Romano cheeseDirections:
Preheat oven to 400 degrees F. Place the sliced brussels sprouts on a heavy rimmed baking sheet. Add garlic, drizzle with oil, and add salt and pepper to taste. Mix everything with your hands to coat everything, then spread them out in an even layer.
Roast in the center of the oven for 20-25 minutes, stirring every 8-10 minutes to ensure they're cooked evenly. When they're as dark as you want them, remove the pan from the oven and let them sit for 5 minutes or so to slightly cool off. Transfer to a serving bowl or platter, sprinkle with lemon juice and cheese.
from Perry's Plate
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Janssen — February 23, 2011 @ 9:34 pm
Yippee! I am so so happy.
Also, i think you've switched our comments, since I've never had fruitcake :)
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Darci — February 23, 2011 @ 11:03 pm
I had these about three months ago and was wondering how to make them. I swear I'm going to eat the whole pan. Possibly in one sitting.
Thanks, Natalie! You always knock it out of the park! :)
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Natalie @ Perrys' Plate — February 23, 2011 @ 11:36 pm
Janssen – You're right :) Thanks for catching that! It's fixed!
Darci – Thank you! I wouldn't judge you if you DID eat them all in one sitting. (I may or may not have done that myself. Twice.)
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Maria — February 23, 2011 @ 11:43 pm
Great recipe!
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Sare — February 24, 2011 @ 1:16 am
Nat, I am so excited (and proud of you) for figuring out a recipe for that! Whoohoooo. I miss you :(
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LM — February 24, 2011 @ 7:52 pm
This is how we eat brussel sprouts in my family. The kids love them too. My 12 year old son asked if I could make a big bowl for his lunch this Saturday after he goes to Opening Day for baseball. I had to kinda laugh to myself on that one. There are probably not too many kids asking for brussel sprouts for their special Saturday lunch.
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gwen — June 7, 2011 @ 3:36 am
Sometimes I CRAVE these Brussels sprouts. Craving Brussels sprouts?! This recipe is clearly an obsession of mine!
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Heidi — November 15, 2011 @ 2:45 am
BEST RECIPE EVER! I am new to brussel sprouts as I didnt like them for years, but thought oh let me try them again. I am on day two of trying new recipes and this was to die for. The flavor combination with the lemon and slight cheese. Thanks for sharing!
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Brad in TX — November 29, 2012 @ 9:19 am
I do a very similar recipe to this one and everyone loves it. Instead of the Lemon juice, I use Balsamic vinegar. Also add chopped rosemary, garlic, salt, pepper and a tablespoon of bacon drippings. Cheese optional. Roast to desired color. They are great hot or cold!
I love your blog.
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Pingback: Perry's Plate: Dishing up real-food recipes and really good desserts » Leek & Brussels Sprout Fritters
Stacy Yarrington — March 17, 2013 @ 8:21 pm
Thanks, Natalie! These were delicious! Like vegetable candy.
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Becca — April 10, 2013 @ 10:44 am
This recipe made me a brussels sprout convert… though I wasn’t sure until I made it the second time with Brad in TX’s variations. So AMAZING!!!
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