Wednesday, June 16, 2010

Brussels Sprouts

A few months ago I went through an obsession with Brussel Sprouts. These little guys can taste so great it will blow your mind. I was dining at a favorite restaurant of mine here in Miami Beach called Meat Market on Lincoln Road. The side dishes they have at this places are so delicious I sometimes order a few as my meal....a personal favorite being the brussel sprouts. It had been a while since I had these little green balls and I was pleasantly satisfied at their caramelized flavor and crunch/crispy texture. Since this experience I have been making them frequently as a side dish with meat or fish and sometimes just when I want a delicious snack. When done right, brussel sprouts are almost like french fries or potato chips. When you roast these bad boys in the oven with olive oil and salt, they crisp up perfectly and all you want to do is munch on them like any other addicting finger snack. But hello - they are brussel sprouts! Who would of ever thought...

2 lbs. of brussel sprouts
1/3 cup of olive oil
2 tbs. of "I Can't Beleive It's Not Butter" spray (or an alternative fat free butter spray)
2 to 3 teaspoons of good quality sea salt
pepper to taste
Serves 2 side dish portions.

Pre-heat oven to 400 degrees. Chop off the bottom of the brussel sprouts and then cut in half lengthwise, peeling off any yellow-colored outside leafs. Toss the sprouts in a medium mixing bowl along with the olive oil, spray butter, salt and pepper. Spread brussel sprouts out evenly on a cookie sheet and roast in the oven on 400 degrees. Check the sprouts approximately every 5 minutes and stir around making sure they are not sticking to the cookie sheet. Roast for about 15 minutes or until they start to brown on the outside, caramelize, and crisp up. Remove from oven. Top with a few sprays of the fat free butter spray and toss around. Add any additional salt and pepper to taste.

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