Brussels sprouts are one of those love-‘em-or-hate-‘em vegetables. There is no middle ground. There’s no way that you can doctor Brussels sprouts so that a hater will grasp her hands to her chest and cry, “Delicious!” It’s not gonna happen. You can stir fry them, roast them, grill them, or cover them with cheese sauce, but they’re still Brussels sprouts. Love ‘em or hate ‘em, they are what they are.
So I won’t try to convince you that this recipe will convert any nonbelievers. But for those of you who already fall in the Love ‘Em category, this Brussels sprouts recipe is going to rock your world! I invited a well-traveled foodie friend to dinner the night I made these. This is a woman who has been to Paris many times, and who has dined in fine restaurants in Europe and the United States. She said, and I quote, “These are the best Brussels sprouts I have ever had.”
I think I might cry.
Recipe: Pepper-Roasted Brussels Sprouts with Feta1 lb Brussels sprouts
1 T olive oil
1 clove garlic, minced
1 habanero pepper, chopped
½ t salt
1/8 t pepper
2 T crumbled feta cheese
Place the oil in a small bowl. Add the habanero pepper and the garlic, and allow flavors to infuse oil for at least 15 minutes.
Preheat oven to 375 degrees. Cut the ends off the Brussels sprouts and remove the outer leaves. Place the sprouts into a bowl and pour the oil in through a strainer. Toss with salt, and pepper.
Put in a single layer on a shallow roasting pan and roast for about 35 minutes, stirring twice. Remove from the oven and allow to cool for a few minutes. Put them into a serving bowl, add the feta, and toss.