So neither the husband nor I were ever fans of brussels sprouts. They seemed like something you just shouldn't like. But then, a couple weeks ago, he happened to order a dish that came with brussels sprouts. He seemed thrilled, and, having been provoked by his delighted facial expression, I tried them and was similarly impressed. These were NOT the vegetable I'd been avoiding for decades...these were tasty, salty and luscious and I vowed to recreate them at home.
First you want to blanch the brussels sprouts in a large pot of lightly salted water; should take approximately 3-4 minutes and they should turn a brighter green than before. Next you want to drain them, pat them dry and then cut each of them in half. Then place them into a mixing bowl and toss with a liberal dose of extra virgin olive oil, freshly ground peppercorns and fresh sea salt. Once they are entirely coated, lie them cut-side down on a cookie sheet and roast them in the oven at 400 degrees for about 20 minutes.
When they are looking sufficiently tender and browned, remove them from the oven. You can now either serve them as is (which I did the first time out) or you can kick it up another notch and toss them with a little balsamic vinegar, thyme and sliced avocado for a great salad option (which I did the second time around).
Served with brown jasmine rice and grilled mahimahi.